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

Search this book for Recipes »

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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

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 0470595892
  • ISBN 13 9780470595893
  • Published Oct 16 2009
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

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.

Other cookbooks by this author