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The Best of Clay Pot Cooking, by Dana Jacobi
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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.
- Sales Rank: #105051 in Books
- Published on: 1995-09-01
- Released on: 1995-09-01
- Original language: English
- Number of items: 1
- Dimensions: 6.75" h x .48" w x 6.50" l, .65 pounds
- Binding: Hardcover
- 96 pages
From the Publisher
This wonderful series is the easiest way to sample some of the world's finest cuisines from the comfort of your own kitchen. Small in size, yet large in recipe selection, each volume offers a delicious range of dishes--from the simple to the imaginative.
About the Author
Dana Jacobi is the author of The Natural Health Cookbook. Her articles have appeared in Food & Wine, American Health, Food Arts, and Natural Health magazines.
Most helpful customer reviews
106 of 106 people found the following review helpful.
I have mixed feelings about this book.
By Lynn in PA
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.
0 of 0 people found the following review helpful.
The Best of Clay Pot Cooking was not for me.
By cecilia brunazzi
Very disappointing cookbook. There are almost no recipes I would want to cook, either too basic or not interesting enough.
0 of 0 people found the following review helpful.
Perfect introduction to clay pot cooking.
By Margot Silva
The perfect introduction to clay pot cooking with a nice selection of easy recipes.
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