The Best of Clay Pot Cooking by Dana Jacobi and Elizabeth Watt

  • Butternut squash soup with chestnut "croutons" (page 12)

    from The Best of Clay Pot Cooking The Best of Clay Pot Cooking by Dana Jacobi and Elizabeth Watt

    • Categories: Quick / easy; Soups; Fall / autumn
    • Ingredients: butternut squash; onions; Cortland apples; chicken broth; thyme sprigs; bay leaves; chestnuts; oranges
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  • ISBN 10 0002250519
  • ISBN 13 9780002250511
  • Published Jun 21 1995
  • Format Hardcover
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Since Roman times, cultures around the world have been enchanted with cooking in clay and the juicy, full flavors it preserves in any dish. Today's healthminded cooks will find an added bonus: Clay pot cooking is practically foolproof and often fat-free. In The Best of Clay Pot Cooking, Dana Jacobi takes a fresh look at cooking in clay pots and comes up with over 40 easy and delectable recipes, from soups and stews to breads and desserts. Some reflect traditional uses for the clay pot, such as roasting poultry and beef others are inventive new dishes drawing on ethnic influences -- Chicken Tagine with Green Olives & Preserved Lemon, for example, or Salmon with Ginger & Lime, Shrimp & Ham Jambalaya, Black & White Chipotle Chili, Moroccan Semolina Bread, or Banana Bread Pudding. And all these are prepared with minimum fuss, maximum flavor, and enormous nutritional value.

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