Get it by Sunday December 24th by choosing the expedited option during checkout.
Used Book in Good Condition
Imported from USA
A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean
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