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

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    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: lemons; parsley; spearmint; dry white wine; artichokes; garlic
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; butter; asparagus
    • Categories: Appetizers / starters; Spring
    • Ingredients: serrano ham; salad greens; asparagus; sherry vinegar; truffle oil; ramps; walnut oil; sunflower sprouts; crème fraîche
    • Categories: Appetizers / starters; Catalan; Vegetarian
    • Ingredients: lavender honey; nutmeg; sheep cheese; eggplants
    • Categories: Appetizers / starters; Cooking ahead; Italian; Vegetarian
    • Ingredients: celery; eggplants; pine nuts; dried red pepper flakes; dried currants; basil; tomato sauce; capers; sun-dried tomatoes; Sicilian olives
    • Categories: Appetizers / starters; Turkish; Vegetarian
    • Ingredients: mint; dried oregano; sheep cheese; tomatoes; white mushrooms; parsley
    • Categories: Appetizers / starters; Turkish; Vegetarian
    • Ingredients: Arborio rice; grape leaves; mint; onions; dried currants; dried mint; pine nuts; ground allspice; ground cinnamon; rose petals; tomato paste
    • Categories: Appetizers / starters; Spanish; Vegetarian
    • Ingredients: paprika; breadcrumbs; olive oil; ground cumin; new potatoes; harissa paste; garlic; lettuce
    • Categories: Sauces, general; Spanish; Vegetarian
    • Ingredients: breadcrumbs; harissa paste; garlic; paprika; ground cumin; olive oil
    • Categories: Sauces, general; Spanish; Vegetarian
    • Ingredients: Anaheim chiles; cilantro; olive oil; garlic; cumin seeds
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: parsley; California olives; dried oregano; dried red pepper flakes; dry white wine; garlic
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: Fontina cheese; truffle oil; rye bread
    • Accompaniments: Sautéed polenta slices
    • Categories: Appetizers / starters; Turkish
    • Ingredients: Turkish sweet red pepper paste; tomato paste; lettuce; bulghur; ground allspice; Aleppo pepper; lamb leg meat; ground cinnamon; ground cumin; red pepper jelly; scallions; parsley; Urfa red pepper flakes
    • Categories: Main course; Spanish
    • Ingredients: muscatel wine; tart apples; bay leaves; pork belly; onions; whole cloves; moscatel vinegar; orange juice; black peppercorns
    • Categories: Appetizers / starters; Greek
    • Ingredients: feta cheese; dried red pepper flakes; parsley; tomatoes; shrimp; tomato paste; leeks; dried oregano; ouzo
    • Categories: Appetizers / starters; Spanish
    • Ingredients: Aleppo chiles; shrimp; country bread; garlic; smoked paprika
    • Categories: Appetizers / starters; French
    • Ingredients: sorrel; fennel; littleneck clams
    • Categories: Appetizers / starters; Moroccan
    • Ingredients: dried red pepper flakes; cilantro; paprika; tomatoes; parsley; mussels; ground cumin
    • Categories: Appetizers / starters; Italian
    • Ingredients: heavy cream; canned anchovies; vegetables of your choice; baguette bread
    • Categories: Appetizers / starters; French
    • Ingredients: canned anchovies; cherry tomatoes; celery; fennel; new potatoes
    • Categories: Soups; Appetizers / starters; Spanish
    • Ingredients: smoked paprika; parsley; eggs; bread
    • Categories: Soups; Appetizers / starters; French
    • Ingredients: nutmeg; crème fraîche; prosciutto; Roquefort cheese; shallots; country bread; pumpkin squash
  • Soupe au pistou
    • Categories: Soups; Appetizers / starters; Summer; French
    • Ingredients: fennel; white beans; bay leaves; garlic; baby red potatoes; shells pasta; pancetta; zucchini; onions; basil; tomatoes; mimolette cheese; Romano beans
    • Categories: Sauces, general; French
    • Ingredients: mimolette cheese; basil; tomatoes; garlic
    • Categories: Soups; Appetizers / starters; Corsican
    • Ingredients: zucchini; thyme; fennel; green beans; garlic; bay leaves; Swiss chard; white beans; carrots; tomato paste; elbow macaroni pasta; baby red potatoes; escarole; pork belly; basil

Notes about this book

  • sck on July 28, 2010

    Yummy food, but beware many recipes take days to prepare so you have to plan ahead.

Notes about Recipes in this book

  • Artichokes à la provençale

    • okcook on March 26, 2012

      The flavours are very rich with the pancetta but a great side dish in small quantities. I used large artichokes because we can't get the baby ones and they were fine after I cut them in eighths and took all the tough leaves off.

  • Moroccan chicken with lemon and eggs

    • mcvl on August 23, 2020

      You will laugh, but I just made a version of this using cauliflower instead of chicken (#CovidCooking). The egg sauce/topping/ whatever is so delicious I was eating it all on its own with a spoon. By the way, the EYB ingredient list is mistaken -- no yogurt is called for, although it wouldn't be a bad addition.

  • Pignata of lamb stewed with sheep's milk cheese

    • mcvl on September 15, 2020

      Oh yes, this is very good. Lacking the right cheese, I used Boursin for the underlayer; it was quite good, and I'd do it again for preference rather than as an emergency substitute.

    • metacritic on December 07, 2023

      This is an absolutely fantastic recipe that melds lamb, sheeps cheeses, broccoli rabe, and small amounts of pancetta into a single sumptuous dish. I used leg, rather than shoulder, with no ill effect. It's a long set of cook times but the end result is absolutely worth the patience required. Have made before and will again as the flavors meld beautifully. It is a family favorite but also could be served as a company-worthy dish.

  • Mussel soup with toasted almond-cinnamon picada

    • Kringler on October 14, 2013

      Excellent. Lots of flavor, but mussels are not over-powered.

  • Fresh cod roasted on a bed of potatoes with olives

    • blintz on February 28, 2013

      Made this with 1-inch thick Hake fillets, and it was delicious. With careful reheating, it still tasted great the second night. There's a bit of fussing with the potatoes in the oven that might not be necessary and next time I'll double the garlic and olives.

  • Slow-cooked pork with sage, mustard, and tomatoes

    • br22 on January 14, 2024

      Pork very flavorful, tender and moist. Easy, quick prep with excellent results.

  • Moroccan chicken with pumpkin, sweet-and-sour plums, and toasted almonds

    • runoutofshelves on February 24, 2023

      This was rich and and sweet and delicious. We had a sort of pumpkin we had never tried, the delicato, and thought this recipe would be a great way to cook it, was very excited to find the dried plums she describes, a new recipe on a weeknight is always a stretch but it tasted great.

  • Sweet tomato jam

    • metacritic on April 26, 2020

      An incredible side dish that invariably steals the show.

  • Casserole of lentils, eggplant, and mint

    • metacritic on September 06, 2020

      A spectacular dish. Deeply flavored, bright with acid, and a one-dish meal due to the lentils. Like all Wofert recipes it is sneakily time-consuming but worth the effort.

  • Potato gratin with julienne of mushrooms and comté cheese

    • stepharama1 on December 29, 2021

      Excellent and super comforting! I used dried and fresh frozen porcini mushrooms.

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Reviews about this book

  • Cooking with Amy by Amy Sherman

    Best cookbooks of 2009 plus interview with Paula Wolfert.

    Full review
  • Boston Globe by T. Susan Chang

    Best cookbooks of 2009

    Full review
  • Fine Cooking

    Filled with passion, meticulously developed recipes, and intimate stories of Wolfert’s travels, this book is a joy to read and to cook from.

    Full review
  • ISBN 10 076457633X
  • ISBN 13 9780764576331
  • Linked ISBNs
  • Published Oct 14 2009
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisines.

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.

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