Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share by Paula Wolfert, includes recipes like Ribollita in the Style of Siena; Tian of Eggplant, Tomato, and Fresh Cheese; and Beef Paupiettes with Tomatoes and Wild Capers.
by Paula Wolfert
In Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share, Paula Wolfert offers 150 recipes that evoke the very essence of this famed culinary landscape as well as practical guidance.
"I'm not quite sure how it happened that I became a clay pot junkie. Perhaps it was the different shapes and sizes, the colors and glazes, the myriad variations on primal shapes that attracted me. Or perhaps it was just that earthenware produced such great-tasting food. And that's where I begin this book, by asserting a simple truth: Most food—and Mediterranean food in particular—tastes better cooked in clay. Ever since I started studying Mediterranean cuisines fifty years ago, I heard cooks from the south of France to Morocco sing the praises of clay pots and how they enhanced the local food. Whenever I conduct a comparison in my classes of slow-cooked dishes prepared in clay and in metal of any sort, clay always wins out."
Starting off with a clay pot primer, Wolfert describes the three main materials that are referred to throughout the book: earthenware, stoneware, and flameproof ceramic cookware (also called flameware), then demystifies the process of selecting the appropriate vessel for her recipes. And while innumerable specialized clay pots exist, Wolfert predominantly uses the same half-dozen basic and relatively inexpensive pots throughout the book so that cooks with a less-extensive collection than her own need not be intimidated. These include:
Also not to be missed are Wolfert's sensational recipes for Potato Gnocchi (she's created an ethereal 10-step process for fool-proof results), as well as Carlo Middione's Gypsy-Style Clay-Wrapped Chicken—a delicious roast chicken recipe that is literally wrapped and baked inside water-based clay.
Wolfert leaves no stone unturned, with ten recipe chapters for everything from Soups; Fish and Shellfish; Pasta and Grains; Chicken, Duck and Other Poultry; Egg and Dairy Dishes; Dessert, and more. Two color inserts showcase 18 fabulous recipes (not to mention some of the pieces in Wolfert's gorgeous clay pot collection). Woven seamlessly throughout are the stories of Wolfert's travels and studies in the Mediterranean, with a supporting cast of locals and famous chefs that she has met along the way. Mediterranean Clay Pot Cooking is sure to become a classic reference, worthy of a spot beside The Slow Mediterranean Kitchen and The Cooking of Southwest France.
Paula Wolfert is widely acknowledged as one of the premier food writers in America and the "queen of Mediterranean cooking." She writes a quarterly column in Food & Wine, and is the author of seven cookbooks, several of which have remained in print for upwards of 30 years. Her two most recent cookbooks, The Slow Mediterranean Kitchen and The Cooking of Southwest France, 2nd edition, received stunning reviews. Wolfert's writings have received numerous awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. Her articles have appeared in the New York Times, Saveur, Fine Cooking, and Cook's Illustrated. In 2008, her book on Moroccan cuisine was inducted into the Cookbook Hall of Fame by the James Beard Association.
This page created January 2010
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