- Published: Hoboken, N.J. : John Wiley & Sons, c2009.
- Year Published: 2009
- Description: xviii, 334 p., [16] p. of plates : ill. (chiefly col.) ; 24 cm.
- Language: English
- Format: Book
ISBN/Standard Number
- 9780764576331
- 076457633X
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Mediterranean clay pot cooking : traditional and modern recipes to savor and share
by Wolfert, Paula.
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Additional Details
A clay pot primer -- First courses -- Soups -- Fish and shellfish -- Chicken, duck, and other poultry -- Meats -- Pasta and grains -- Vegetables and beans -- Savory pies and breads -- Egg and dairy recipes -- Desserts -- Appendices -- Sources.
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Community Reviews
not so useful for romertopfs
We have a romertopf unglazed clay pot. The main thing we use it for is roasting chicken, and it makes great roast chicken, but I was looking for some more ideas on how to use it. This book did NOT deliver - only 2 of the recipes are designed for the Romertopf. In fact, the cookbook relies on seemingly dozens of different styles of clay vessels, in different shapes and sizes (described in the initial chapter). But what is the difference between a glazed clay dish and a ceramic dish? And if nothing, then what is the unique aspect of this recipe collection? Perhaps I needed to spend more time with it, but I was turned off by the need for dozens of new dishes.
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