Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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.

OK, this isn't a beginner's recipe book. BUT, if you're a confident cook who is looking to get into clay pot cooking you'll enjoy this book not only for its recipes but also for the inspiration you'll get to put your clay pots to use. Yes it has some unusual ingredients, but I consider those guidance versus rules. I often substitute herbs, spices, etc with whatever I have on hand that I know is similar. I made an outstanding Moroccan chicken from the book yesterday that was delicious despite not having all of the ingredients and taking a few shortcuts on the prep. I have decent number of cookbooks, but often discard the ones I find myself not really referring to. This one's a keeper.Bottom line, if you have a clay pot that was designed for cooking - just use it! I have unglazed pots from Mexico and they stand up to incredible heat, don't have to be soaked before using, and are amazing at helping food retain moisture. Don't be shy about substituting your clay pot for whatever other pot you've been using in your oven or stovetop (maybe except a skillet for sautéing). And maintain the 'seasoning' of your pot by avoiding soap. Like a cast iron skillet, you should just clean it with very hot water and then wipe it dry.

One comment about another review...the book does make reference to many, many different clay pots, but it also mentions in more detail a set of 6 that will cover most recipes. The reviewer grumbles that there's limited descriptions and such. Well, there is the web, is there not? I spent about an hour last night as I was looking through the recipes, just flipping over to web sites offering cazuelas and tagines and the like. Fun in its own right, at least for me.The recipes look good, but three things:1. I'd say these aren't beginner recipes.2. It seemed, fairly often, these recipes would work best with 2 people. If you're a parent and you have a kid...this could be an awesome experience. Everyone should know how to cook, and it does look like the work would partition and flow very nicely.3. The ingredients lists often include items that probably don't exist at one's standard corporate agri-business supermarket, and with which a non-foodie may not be familiar. Now, of course, this also can be a learning experience, and that's how I choose to consider it. But then, I try to be a foodie when I can. :)

I try to discipline myself to avoid buying cookbooks that might sit on the shelf but the recipes in this book were so innovative and interesting that after a trial run with a library copy I purchased it. It is a very personal cookbook with recipes taken from individuals and optimized by Paula Wolfert. I really liked the ethnic mix of recipes -Turkish, Italian, Spanish - plus the detailed information on different types of clay pots, their care and uses. I already have a Romertopf, got a sand pot and will be visiting Coyote Clay Pottery in Hutchinson MN to get a cazuela and chicken roaster. The results from cooking in this medium have been delicious-roasted eggplant, tomatoes roasted with rosewater, lamb roasts etc. This is already one of my regular cookbooks and one I consult before and after a visit to the Farmer's market.

I like this book even though I never use any of the recipes. It's enjoyable to read, well-written, and beautifully designed and photographed. The problem I find with Wolfert's books is that she's a purist--she doesn't adapt recipes for the casual cook, so you have to search out obscure ingredients in ethnic groceries and buy a quantity that you'll probably never use. But if you're committed to learning how to cook her way, I think you'll love this book.

Arrived in excellent condition + as listed + fast shipping! thank you so much!

This is the best book I have found about teaching the authentic clay pot cooking renowned in Southern Europe!

Excellent book. Excellent service.

Excellent book with a lot of information history wise. Recipes are very unusual and interesting

made a lovely pie which can be done with cooked chicken in filo pastry worked ut beautifully in my tagine

Extremely interesting assortment of grear recipes.

Interesting and well written, good recipes and ideas.

Useful, but not unlike other clay pot books.