by Georgia Sales
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| List Price: | $9.95 |
| Average Rating: |  |
| Lowest New Price: | $14.99 |
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Book Description
New Way of Cooking in an Ancient Pot
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Average Customer Review:
1 of 1 people found the following review helpful:
a classic on the topic, saught after book, 2008-06-12
This book is often listed as one of the best on clay cooking even though an old book.
Gets credit for delicious recipes.
10 of 10 people found the following review helpful:
Yum Yum!!, 2005-12-01
I recently ordered this book and have tried three recipes in one week. I do not exaggerate when I say this is some of the best food I have ever tasted. The book warns to use only a non-glazed cooker, but I have a Schlemmertopf, which is glazed, and the recipes cook perfectly. Five Stars.
9 of 19 people found the following review helpful:
Wrong Book for my Clay Pot, 2004-04-27
I gave the book 5 stars because that is what most people do and the book probably deserves 5 stars. I may never use the book because nowhere was it mentioned that it was only for unglazed pots. My pot has glazed bottom, so now I must search for a book on using glazed pots. I had hoped for information for adapting recipes for microwave, but there was none.
45 of 47 people found the following review helpful:
No Time to Cook? Let the Claypot do all the work!, 2000-07-14
I purchased a Romertopf clay pot 5 years ago and bought this book soon after. Grover's Roast Chicken recipe was my first attempt and it was scrumptious! I steered clear of the recipes containing organs but I found that soups, stews and even breads turn out beautifully in the clay pot. I now have 3 sizes and would advise the user to line the pot with parchment paper just to reduce the cleanup time. This book helps to demystify a basically simple cooking utensil and you will love the results. Food is packed with flavor and moisture and you just have to sit by and wait to serve. It is a lifesaver for those of us who love a home-cooked meal but don't have the time after a long day at work.
48 of 48 people found the following review helpful:
 The clay-pot classic shows it's age., 2000-01-22
Georgia and Grover provide a fun read. There is not an intimidating, high brow paragraph in this book. The recipes include clear, easily followed directions. Reading the opening and any three random recipes will provide adequate information to make one an expert clay-pot chef. Don't let the organ meat recipes frighten you off. They make up a small portion of the book. The authors claim that clay-pot cooking is very healthy - low fat, low sodium, yet richly flavored. The definition of low fat, low sodium must have been much different in 1974. Many of the recipes in this book add unnecessary fat and salt. Some even call for bouillon cubes - Jean Bell's Beef Stroganoff calls for two cubes and is garanteed to make guests thirsty all evening! Most of the recipes are easily tweaked to meet low fat, low sodium guidelines. Nothing wrong with enjoying them in their original sinful forms! Just beware if you buy this book seeking health reform.
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