Mediterranean Clay Pot Cooking by Paula Wolfert
Traditional and Modern Recipes to Savor and Share

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Synopsis

A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisines

Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking.

Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way.

Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts.

Mediterranean Clay Pot Cooking offers
Expert techniques and tips from Paula Wolfert, one of the world's foremost authorities on Mediterranean cuisine and now on clay pots An introduction to this ancient and modern-and practically foolproof-way of cooking A thorough clay pot primer, familiarizing you with the numerous names for different types of clay pots and tips on "Other Pots You Can Use" A delicious range of dishes, including Pumpkin Soup with Roquefort Cream; Wine-Marinated Chicken Thighs with Almonds and Sweet Tomato Jam; Fideos with Clams, Shrimps and Mussels; Tian of Leeks and Pancetta; Corsican Cheesecake; and Roasted Peach Gratin

Paula Wolfert in Mediterranean Clay Pot Cooking will seduce you with the pleasures and benefits of cooking in clay.

 

About Paula Wolfert

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Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the AndrÉ Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.
 
Published October 27, 2009 by Houghton Mifflin Harcourt. 373 pages
Genres: Biographies & Memoirs, Cooking. Non-fiction

Unrated Critic Reviews for Mediterranean Clay Pot Cooking

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Wolfert does her usual practiced job of seeking out unusual flavors in all corners of the Mediterranean, such as a Butternut Squash and Potato Pie with Tomato, Mint, and Sheep's Milk Cheese from Crete, and providing interesting historical background, like the headnote for Seven-Hour Garlic Crowne...

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Food fads may come and go, but meanwhile Wolfert ( Couscous and Other Good Food From Morocco ) runs off to some little-documented area of the world and puts it on the (American) culinary map.

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In this return to the well of Mediterranean cooking, Wolfert (Cooking of the Eastern Mediterranean;

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In this revision of her 1977 volume of the same name, Wolfert (The Cooking of the Eastern Mediterranean) has replaced many of the richer dishes of that book with 75 new recipes that represent ``some of the best of what the Mediterranean has to offer in terms of health as well as taste.'' The 150 ...

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Wolfert is a true cook's author, and as her use of obscure ingredients (dried eggplant, sweet and sour plums, argan oil) and colorful anecdotes/additional ideas (say, grilling over a flowerpot) illustrate, this book is not for the casual home cook.

Sep 07 2009 | Read Full Review of Mediterranean Clay Pot Cookin...

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