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 cuisinesPaula 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, withMediterranean 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, Frenchdiablos, 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 CookingoffersExpert techniques and tips from Paula Wolfert, one of the world's foremost authorities on Mediterranean cuisine and now on clay potsAn introduction to this ancient and modern-and practically foolproof-way of cookingA 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 GratinPaula Wolfert inMediterranean Clay Pot Cookingwill seduce you with the pleasures and benefits of cooking in clay.Recipe Excerpts fromMediterranean Clay Pot CookingPoached Eggs with Yogurt and Hot Red Pepper SizzleMoroccan Fish Tagine with Tomatoes, Olives, and Preserved LemonsChicken with Red Wine Vinegar, Tomato, and Shallots