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Synopsis
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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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.
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- PublisherWilliam Morrow Cookbooks
- Publication date1995
- ISBN 10 0002250519
- ISBN 13 9780002250511
- BindingHardcover
- Edition number1
- Number of pages96
- Rating
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The Best of Clay Pot Cooking
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The Best of Clay Pot Cooking
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