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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 1299908845
  • ISBN 13 9781299908840
  • Published Jan 01 2009
  • Format eBook
  • Page Count 358
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt (HMH)
  • Imprint Houghton Mifflin Harcourt (HMH)


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