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Mediterranean Clay Pot Cooking by Paula Wolfert
Paula Wolfert is renowned for her excellent recipes and writings about Mediterranean foods, and in this book, she narrows her lens to focus on those dishes that cook in clay vessels, such as Spanish terracotta cazuelas, as well as tagines, bean pots, Romertopf pans, French diablos, and even crockpots). Ms. Wolfert loves them all, but she seems to have a special fondness for cazuelas, which are the recommended dish in a great deal of the 150 recipes in the book. The recipes include soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts.
The book is infused with Ms. Wolfert's anecdotes and culinary discoveries from her many travels, and it's an enjoyable armchair read. It also provides plenty of background information about the seasoning and care for all types of clay cookware, including cazuelas, along with cooking tips, and of course, inspiring cooking ideas.
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