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

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Notes about this book

  • Eat Your Books

    This cookbook was listed in Omnivore Books of San Francisco’s Best Cookbooks of 2009.

    This cookbook was listed in Cooking With Amy's Best Cookbooks of 2009 and you can read Amy's interview with Paula Wolfert about this cookbook.

    See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at The Boston Globe.

    Read Chef Talk's review with a sample recipe for Cazuela Quail with Red Peppers and Pine Nut Picada.

  • Eat Your Books

    This cookbook was listed in Omnivore Books of San Francisco’s Best Cookbooks of 2009.

    This cookbook was listed in Cooking With Amy's Best Cookbooks of 2009 and you can read Amy's interview with Paula Wolfert about this cookbook.

    See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at The Boston Globe.

    Read Chef Talk's review with a sample recipe for Cazuela Quail with Red Peppers and Pine Nut Picada.

  • Eat Your Books

    This cookbook was listed in Omnivore Books of San Francisco’s Best Cookbooks of 2009.

    This cookbook was listed in Cooking With Amy's Best Cookbooks of 2009 and you can read Amy's interview with Paula Wolfert about this cookbook.

    See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at The Boston Globe.

    Read Chef Talk's review with a sample recipe for Cazuela Quail with Red Peppers and Pine Nut Picada.

  • Eat Your Books

    This cookbook was listed in Omnivore Books of San Francisco’s Best Cookbooks of 2009.

    This cookbook was listed in Cooking With Amy's Best Cookbooks of 2009 and you can read Amy's interview with Paula Wolfert about this cookbook.

    See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at The Boston Globe.

    Read Chef Talk's review with a sample recipe for Cazuela Quail with Red Peppers and Pine Nut Picada.

  • Eat Your Books

    This cookbook was listed in Omnivore Books of San Francisco’s Best Cookbooks of 2009.

    This cookbook was listed in Cooking With Amy's Best Cookbooks of 2009 and you can read Amy's interview with Paula Wolfert about this cookbook.

    See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at The Boston Globe.

    Read Chef Talk's review with a sample recipe for Cazuela Quail with Red Peppers and Pine Nut Picada.

  • 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.

  • 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.

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Reviews about this book

  • 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 Inc
  • 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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