Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor
US $11.91US $11.91
Jun 03, 02:33Jun 03, 02:33
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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor
US $11.91
ApproximatelyPHP 663.86
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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US $5.38 (approx PHP 299.88) USPS Media MailTM.
Located in: Destrehan, Louisiana, United States
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eBay item number:335977175162
Item specifics
- Condition
- Brand
- Unbranded
- Literary Movement
- Modernism
- MPN
- Does not apply
- ISBN
- 9780764576331
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
076457633X
ISBN-13
9780764576331
eBay Product ID (ePID)
23038797338
Product Key Features
Book Title
Mediterranean Clay Pot Cooking : Traditional and Modern Recipes to Savor and Share
Number of Pages
352 Pages
Language
English
Topic
General, Regional & Ethnic / Mediterranean, Methods / Special Appliances
Publication Year
2009
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
37.4 Oz
Item Length
9.1 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-055912
Dewey Edition
22
Reviews
Starred Review Beginning with a simple premise-"Food tastes better cooked in clay"-this single-themed cookbook is an illuminating treatise on a technique that's used throughout the Mediterranean but is still relatively obscure in U.S. kitchens. James Beard Awardwinner Wolfert ( The Slow Mediterranean Kitchen ; The Cooking of Southwest France ), who has studied and written about the region's cuisine for decades, has become passionate about earthenware pots. Wolfert claims that all food cooked in unglazed vessels has an earthy sweetness, and that when the vessel is dedicated to a certain food, its porous surface gains a seasoning or memory that enhances the flavor. Because these same characteristics make clay pots tricky to care for, Wolfert provides tips for cleaning and safety as well as plenty of sources for more information. What these dishes have in common is that they can be prepared, baked and brought to the table in their respective dishes-be it in the Spanish cazeula (orange-glazed pork belly), the Moroccan tagine (fish tagine with tomatoes, olives and preserved lemon) or the Turkish guvec (summer lamb and vegetable guvec). Wolfert is a true cook's author, and as her use of obscure ingredients (dried eggplant, sweet and sour plums, argan oil) and colorful anecdotes/additional ideas (say, grilling over a flowerpot) illustrate, this book is not for the casual home cook. But for those willing to tackle them, Wolfert's clay pot dishes do indeed merit the hype. Photos. (Oct.) Starred Review ( Publishers Weekly , September 7, 2009), Starred Review Beginning with a simple premisee""Food tastes better cooked in clay"e"this single-themed cookbook is an illuminating treatise on a technique that's used throughout the Mediterranean but is still relatively obscure in U.S. kitchens. James Beard Awarde"winner Wolfert ( The Slow Mediterranean Kitchen ; The Cooking of Southwest France ), who has studied and written about the region's cuisine for decades, has become passionate about earthenware pots. Wolfert claims that all food cooked in unglazed vessels has an earthy sweetness, and that when the vessel is dedicated to a certain food, its porous surface gains a seasoning or eoememorye that enhances the flavor. Because these same characteristics make clay pots tricky to care for, Wolfert provides tips for cleaning and safety as well as plenty of sources for more information. What these dishes have in common is that they can be prepared, baked and brought to the table in their respective dishese"be it in the Spanish cazeula (orange-glazed pork belly), the Moroccan tagine (fish tagine with tomatoes, olives and preserved lemon) or the Turkish guvec (summer lamb and vegetable guvec). Wolfert is a true cook's author, and as her use of obscure ingredients (dried eggplant, sweet and sour plums, argan oil) and colorful anecdotes/additional ideas (say, grilling over a flowerpot) illustrate, this book is not for the casual home cook. But for those willing to tackle them, Wolfert's clay pot dishes do indeed merit the hype. Photos. (Oct.) Starred Review ( Publishers Weekly , September 7, 2009), Starred Review Beginning with a simple premise--"Food tastes better cooked in clay"--this single-themed cookbook is an illuminating treatise on a technique that's used throughout the Mediterranean but is still relatively obscure in U.S. kitchens. James Beard Award-winner Wolfert ( The Slow Mediterranean Kitchen ; The Cooking of Southwest France ), who has studied and written about the region's cuisine for decades, has become passionate about earthenware pots. Wolfert claims that all food cooked in unglazed vessels has an earthy sweetness, and that when the vessel is dedicated to a certain food, its porous surface gains a seasoning or "memory" that enhances the flavor. Because these same characteristics make clay pots tricky to care for, Wolfert provides tips for cleaning and safety as well as plenty of sources for more information. What these dishes have in common is that they can be prepared, baked and brought to the table in their respective dishes--be it in the Spanish cazeula (orange-glazed pork belly), the Moroccan tagine (fish tagine with tomatoes, olives and preserved lemon) or the Turkish guvec (summer lamb and vegetable guvec). Wolfert is a true cook's author, and as her use of obscure ingredients (dried eggplant, sweet and sour plums, argan oil) and colorful anecdotes/additional ideas (say, grilling over a flowerpot) illustrate, this book is not for the casual home cook. But for those willing to tackle them, Wolfert's clay pot dishes do indeed merit the hype. Photos. (Oct.) Starred Review ( Publishers Weekly , September 7, 2009), Starred Review Beginning with a simple premise-"Food tastes better cooked in clay"-this single-themed cookbook is an illuminating treatise on a technique that's used throughout the Mediterranean but is still relatively obscure in U.S. kitchens. James Beard Award-winner Wolfert (The Slow Mediterranean Kitchen; The Cooking of Southwest France), who has studied and written about the region's cuisine for decades, has become passionate about earthenware pots. Wolfert claims that all food cooked in unglazed vessels has an earthy sweetness, and that when the vessel is dedicated to a certain food, its porous surface gains a seasoning or "memory" that enhances the flavor. Because these same characteristics make clay pots tricky to care for, Wolfert provides tips for cleaning and safety as well as plenty of sources for more information. What these dishes have in common is that they can be prepared, baked and brought to the table in their respective dishes-be it in the Spanish cazeula (orange-glazed pork belly), the Moroccan tagine (fish tagine with tomatoes, olives and preserved lemon) or the Turkish guvec (summer lamb and vegetable guvec). Wolfert is a true cook's author, and as her use of obscure ingredients (dried eggplant, sweet and sour plums, argan oil) and colorful anecdotes/additional ideas (say, grilling over a flowerpot) illustrate, this book is not for the casual home cook. But for those willing to tackle them, Wolfert's clay pot dishes do indeed merit the hype. Photos. (Oct.) Starred Review (Publishers Weekly, September 7, 2009), Starred Review Beginning with a simple premise-"Food tastes better cooked in clay"-this single-themed cookbook is an illuminating treatise on a technique that's used throughout the Mediterranean but is still relatively obscure in U.S. kitchens. James Beard Awardwinner Wolfert ( The Slow Mediterranean Kitchen ; The Cooking of Southwest France ), who has studied and written about the region's cuisine for decades, has become passionate about earthenware pots. Wolfert claims that all food cooked in unglazed vessels has an earthy sweetness, and that when the vessel is dedicated to a certain food, its porous surface gains a seasoning or "memory" that enhances the flavor. Because these same characteristics make clay pots tricky to care for, Wolfert provides tips for cleaning and safety as well as plenty of sources for more information. What these dishes have in common is that they can be prepared, baked and brought to the table in their respective dishes-be it in the Spanish cazeula (orange-glazed pork belly), the Moroccan tagine (fish tagine with tomatoes, olives and preserved lemon) or the Turkish guvec (summer lamb and vegetable guvec). Wolfert is a true cook's author, and as her use of obscure ingredients (dried eggplant, sweet and sour plums, argan oil) and colorful anecdotes/additional ideas (say, grilling over a flowerpot) illustrate, this book is not for the casual home cook. But for those willing to tackle them, Wolfert's clay pot dishes do indeed merit the hype. Photos. (Oct.) Starred Review ( Publishers Weekly , September 7, 2009)
Dewey Decimal
641.59182/2
Table Of Content
Introduction. A Clay Pot Primer. First Courses. Soups. Fish and Shellfish. Chicken, Duck, and Other Poultry. Meats. Pasta and Grains. Vegetables and Beans. Savory Pies and Breads. Egg and Dairy Recipes. Desserts. Appendices. Sources.
Synopsis
A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisinesPaula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking., 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., 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., Mediterranean Clay Pot CookingTraditional and Modern Recipes to Savor and SharePaula WolfertThe World's OldestCooking Style,Made New Againby theQueen of Mediterranean Cooking"Most food-and Mediterranean food in particular-tastes better cooked in clay. Think of the difference in taste between organically grown fruits and vegetables and typical supermarket agribusiness produce. The former always taste better. Similarly, unglazed clay vessels are also organic, since clay is a form of earth. Food cooked in them acquires a natural taste. When I taste heirloom beans cooked in a clay pot on top of the stove, I find a special sweetness in them. Just as food cooked in a wood-fired oven acquires the taste and aroma of wood, so food cooked in an unglazed clay pot acquires the taste and aroma of the earth."-Paula Wolfert
LC Classification Number
TX825.5.W65 2009
Item description from the seller
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- t***c (184)- Feedback left by buyer.Past monthVerified purchaseListed as “good” condition, but the delivered book looks better than that. The only defect, a small stain on the bottom of the first ~160 pages, was clearly documented in the listing photos. Great purchase.
- w***i (2191)- Feedback left by buyer.Past monthVerified purchaseBook was as described. Fast delivery! Seller is recommended!! Thanx!!!
- t***c (184)- Feedback left by buyer.Past monthVerified purchaseListed as “good” condition, but the delivered book looks better than that. The only defect, a small stain on the bottom of the first ~160 pages, was clearly documented in the listing photos. Great purchase.
- 0***5 (111)- Feedback left by buyer.Past monthVerified purchaseHappy with purchase. A smooth transaction.👍
Seller feedback (1,719)
This item (1)
All items (1,719)
- t***c (184)- Feedback left by buyer.Past monthVerified purchaseListed as “good” condition, but the delivered book looks better than that. The only defect, a small stain on the bottom of the first ~160 pages, was clearly documented in the listing photos. Great purchase.
- w***i (2191)- Feedback left by buyer.Past monthVerified purchaseBook was as described. Fast delivery! Seller is recommended!! Thanx!!!
- t***c (184)- Feedback left by buyer.Past monthVerified purchaseListed as “good” condition, but the delivered book looks better than that. The only defect, a small stain on the bottom of the first ~160 pages, was clearly documented in the listing photos. Great purchase.
- 0***5 (111)- Feedback left by buyer.Past monthVerified purchaseHappy with purchase. A smooth transaction.👍