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

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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 0544178831
  • ISBN 13 9780544178830
  • Published Oct 27 2009
  • Format eBook
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt (HMH)
  • Imprint Houghton Mifflin Harcourt (HMH)

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