Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
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Book Summary Information
Author: Paula WolfertEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-10-05
ISBN: 076457633X
Number of pages: 368
Publisher: Wiley
Book Reviews of Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Book Review: Hooked on Wolfert
Summary: 5 Stars
This is my third book by Paula Wolfert. I intend to get all of them. Her books are not just full of recipes, but also contain relevant background information and insights into other cultures. I'm especially interested in learning more about cooking in clay. So this is the perfect book for me. In addition to the material in the book, you'll find more information about Paula's methods on eGullet's forums. I came across a thread on tagines and another on how to cure claypots. Paula contributed to both threads. Her knowledge, enthusiasm, and curiosity are amazing. It also speaks well of her how she encourages others on the forums. Clearly, a very neat lady.
Now the warning: you may end up with a house full of a new class of toys. So far I've accumulated a Chinese sandpot (which I cracked making a Wolfert recipe and successfully repaired using Paula's instructions), four different tagines, an Emile Henry Flame Top dutch oven, two Roemertopf's, a Japanese donabe, a Spanish Cazuela, and a Baeckeoffe oval tureen from Alsace. Regrettably, I'm not done yet. I still want to get some Black Chamba Clay Cookware and perhaps a daubière... unless my wife puts me out of my misery first.
Update (1-21-2010):
I've made numerous recipes from the book by now: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons (for which I bought an inexpensive Rifi Tagra), Fried Spatchcocked Chicken (made in an Italian mattone), Moroccan Chicken Tagine with Sweet Onions and Raisins, Baked Moroccan Chicken with Charred Tomatoes, Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts, etc. , etc. They were fun to make and tasted wonderful. Some recipes are easy to make and some require patience and dedication. There's a thread on eGullet that deals with cooking from this book. Its title is Cooking with Paula Wolfert's "Mediterranean Clay Pot Cooking" You'll find some pictures, experiences, and hints on this thread, should you need help. Paula contributes here as well.
Update (2-17-2010):
I'm still happy with this book and I'm cooking at least one new recipe from it per week. My two recent favorites were "Chicken with Red Wine Vinegar, Tomato, and Shallots" and "White Beans with Tomatoes and Sage." The latter required making the beans before, according to another recipe: "Tuscan White Beans with Sage and Garlic." The beans were just terrific with the tomatoes and sage. It was an instant favorite for us while it was also one of the easiest recipes to make. I used my Chamba bean pot for this dish. (It's winter now in Colorado and it feels nice to put one's cold hands on the warm lid of the Chamba while inhaling the wonderful aromas escaping from the pot.) I'm completely sold on cooking in clay, thanks to Ms. Wolfert. Her book serves as an instruction manual on how to utilize the various clay pots available by providing the recipes that are best made in these pots. Months after I bought the book, I still have clay pots coming in on a regular basis--not that I *must* have them, but because I'm hooked. (Paula says in her book that 75% of the recipes can be made in just six different pots.) I'm also a fan of Ms. Wolfert's style of presenting information, which is not at all dry. As of today, I own all of her books.
Summary of Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
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.
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.
Recipe Excerpts from Mediterranean Clay Pot Cooking
 Poached Eggs with Yogurt and Hot Red Pepper Sizzle |  Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons |  Chicken with Red Wine Vinegar, Tomato, and Shallots |
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