The Bookshelf: Paula Wolfert's Mediterranean Clay Pot Cooking

by jbfauthor on November 04, 2009

For a special installment of Beard on Books, JBF Award winner Paula Wolfert will be sitting down to discuss her new cookbook Mediterranean Clay Pot Cooking. We'll be sure to report back on her discussion of this elemental technique; for now, we have a short primer about the myriad vessels employed in clay pot cooking. If you want to delve into the world of cooking with traditional clay pots, Wolfert recommends  adding these basic pots to your kitchen battery: Spanish cazuela: The round, earthenware cazuelas of Spain are glazed all over, and can be placed in the oven or on top of the stove. Wolfert describes the cazuela as a sturdy workhorse, acting as a Mediterranean stand-in for skillets. Romertopf clay baker: This vessel dons a domed cover, making it something of a miniature oven. Romertoph

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