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
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    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; butter; asparagus
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    • Categories: Appetizers / starters; Spring
    • Ingredients: serrano ham; salad greens; asparagus; sherry vinegar; truffle oil; ramps; walnut oil; sunflower sprouts; crème fraîche
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    • Categories: Appetizers / starters; Catalan; Vegetarian
    • Ingredients: lavender honey; nutmeg; sheep cheese; eggplants
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    • 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
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    • Categories: Appetizers / starters; Turkish; Vegetarian
    • Ingredients: mint; dried oregano; sheep cheese; tomatoes; white mushrooms; parsley
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    • 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
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    • Categories: Appetizers / starters; Spanish; Vegetarian
    • Ingredients: paprika; breadcrumbs; olive oil; ground cumin; new potatoes; harissa paste; garlic; lettuce
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    • Categories: Sauces, general; Spanish; Vegetarian
    • Ingredients: breadcrumbs; harissa paste; garlic; paprika; ground cumin; olive oil
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    • Categories: Sauces, general; Spanish; Vegetarian
    • Ingredients: Anaheim chiles; cilantro; olive oil; garlic; cumin seeds
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: parsley; California olives; dried oregano; dried red pepper flakes; dry white wine; garlic
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    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: Fontina cheese; truffle oil; rye bread
    • Accompaniments: Sautéed polenta slices
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    • 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
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    • Categories: Main course; Spanish
    • Ingredients: muscatel wine; tart apples; bay leaves; pork belly; onions; whole cloves; moscatel vinegar; orange juice; black peppercorns
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    • Categories: Appetizers / starters; Greek
    • Ingredients: feta cheese; dried red pepper flakes; parsley; tomatoes; shrimp; tomato paste; leeks; dried oregano; ouzo
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    • Categories: Appetizers / starters; Spanish
    • Ingredients: Aleppo chiles; shrimp; country bread; garlic; smoked paprika
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    • Categories: Appetizers / starters; French
    • Ingredients: sorrel; fennel; littleneck clams
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    • Categories: Appetizers / starters; Moroccan
    • Ingredients: dried red pepper flakes; cilantro; paprika; tomatoes; parsley; mussels; ground cumin
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    • Categories: Appetizers / starters; Italian
    • Ingredients: heavy cream; canned anchovies; vegetables of your choice; baguette bread
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    • Categories: Appetizers / starters; French
    • Ingredients: canned anchovies; cherry tomatoes; celery; fennel; new potatoes
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    • Categories: Soups; Appetizers / starters; Spanish
    • Ingredients: smoked paprika; parsley; eggs; bread
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: nutmeg; crème fraîche; prosciutto; Roquefort cheese; shallots; country bread; pumpkin squash
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    • 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
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    • Categories: Sauces, general; French
    • Ingredients: mimolette cheese; basil; tomatoes; garlic
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    • 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
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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.

  • 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.

  • 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 1282306375
  • ISBN 13 9781282306370
  • Published Sep 24 2009
  • Format eBook
  • Page Count 370
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons


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