The Best of Clay Pot Cooking

by Dana Jacobi, Elizabeth Watt

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Product Description

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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All Customer Reviews
Average Customer Review: 2.5 out of 5 stars

2 of 2 people found the following review helpful:

1 out of 5 stars

clay pot cook book, 2007-06-08
I was very disappointed. I was expecting recipes for common daily food. It contains only "exotic" foods that are not practical for everyday use.
Durwood

27 of 27 people found the following review helpful:

2 out of 5 stars

I have mixed feelings about this book., 2006-01-24
I have owned a 4-quart Romertopf for a few years and wanted a cookbook to try things beyond my current self concocted recipes for turkey parts and duck. The title of this book sounded very promising, but if I had looked through this book in a bookstore, I would not have gotten it.

Some of the recipes are nice, but could just as, actually more, easily be made using regular baking dishes than clay pots. I was looking for a cookbook where using a clay pot made a difference in the final product--and this book is not it.

As two examples out of many I could use:

1. Braised Red Cabbage with Cranberries - All the clay pot does is provide a covered dish for the final cooking. Prep cooking is done in a frying pan. One could just as easily make this dish completely in the frying pan, covering it until done, or use any covered container one already has and finish it in the oven.

2. Banana Bread Pudding - Calls for use of a cazuela, a Spanish, clay pot that looks like a high sided pie pan. The cazuela is not necessary for this dish to be made. Any similar shaped, metal or glass, baking dish could be used.

Whether one likes lamb or not, the recipe for Gigot of Lamb with Garlic is one of the few recipes in this little book that is probably much nicer made in a Romertopf (or other covered clay pot) than in a normal covered roasting pan.

The most frequently called for Romertopf size is 3-quart.

11 of 14 people found the following review helpful:

4 out of 5 stars

Easy Entertaining, 2001-03-28
I love to cook and I love to try new recipes. The recipes are easy to understand and once the meal is in the oven you can forget it until time to dish-up. Sesame Chicken is sensational! A great book for anyone who doesn't mind spending a little time getting the ingredients together.

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