Shop Captain America
Buy used:
$34.99
Get Fast, Free Shipping with Amazon Prime
FREE delivery March 4 - 18 on orders shipped by Amazon over $35
Or fastest delivery March 3 - 14
Used: Very Good | Details
Condition: Used: Very Good
Access codes and supplements are not guaranteed with used items.
Kindle app logo image

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.

Read instantly on your browser with Kindle for Web.

Using your mobile phone camera - scan the code below and download the Kindle app.

QR code to download the Kindle App

Follow the author

Something went wrong. Please try your request again later.

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share Hardcover – September 18, 2009

4.4 4.4 out of 5 stars 97 ratings

Showcases recipes for soups, poultry, meats, vegetables, pastas, grains, legumes, and desserts, accompanied by stories and personal insights on the people, places, foods, and traditions related to each recipe.
Books with Buzz
Discover the latest buzz-worthy books, from mysteries and romance to humor and nonfiction. Explore more

Editorial Reviews

Amazon.com Review

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.

Recipe Excerpts from Mediterranean Clay Pot Cooking


Poached Eggs with Yogurt and Hot Red Pepper Sizzle
Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons
Chicken with Red Wine Vinegar, Tomato, and Shallots

From Publishers Weekly

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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product details

  • Publisher ‏ : ‎ Harvest; First Edition (September 18, 2009)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 352 pages
  • ISBN-10 ‏ : ‎ 076457633X
  • ISBN-13 ‏ : ‎ 978-0764576331
  • Item Weight ‏ : ‎ 2.4 pounds
  • Dimensions ‏ : ‎ 8 x 1.22 x 9.13 inches
  • Customer Reviews:
    4.4 4.4 out of 5 stars 97 ratings

About the author

Follow authors to get new release updates, plus improved recommendations.
Paula Wolfert
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Paula Wolfert is widely acknowledged as one of the premier food writers in America and the "queen of Mediterranean cooking." She writes a regular column in Food & Wine, alternating with Jacques Pepin and Marcella Hazan (she came in as Julia Child's replacement), and she is author of eight cookbooks, several of which have remained in print for upwards of 30 years. Her three most recent cookbooks, The Food of Morocco, The Slow Mediterranean Kitchen and The Cooking of Southwest France, 2nd edition, received glowing reviews.

Wolfert's writings have received numerous awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. Her articles have appeared in the New York Times, Saveur, Fine Cooking, and Cook's Illustrated. In 2008, she was inducted into the Cookbook Hall of Fame by the James Beard Association.

Customer reviews

4.4 out of 5 stars
97 global ratings

Review this product

Share your thoughts with other customers

Customers say

Customers find the recipes in the book understandable, interesting, and well-organized. They appreciate the friendly approach and eye-opening insights into clay pot cooking. The recipes enhance the flavors of the food, and the writing quality is good with clear pictures.

AI-generated from the text of customer reviews

21 customers mention "Recipes"21 positive0 negative

Customers find the recipes in the book understandable, interesting, and well-organized. They appreciate the friendly approach to clay pot cooking and the suggestions for different types of cookware. The discussions on cooking are inspiring, making it a good cookbook for confident cooks who want to experiment with new dishes.

"...Her book serves as an instruction manual on how to utilize the various clay pots available by providing the recipes that are best made in these pots..." Read more

"...Fun in its own right, at least for me. The recipes look good, but three things: 1. I'd say these aren't beginner recipes. 2...." Read more

"This book is written well and has quite a few recipes. However, many of the recipes use ingredients I probably won't use...." Read more

"...recipes -Turkish, Italian, Spanish - plus the detailed information on different types of clay pots, their care and uses...." Read more

5 customers mention "Flavor"5 positive0 negative

Customers enjoy the flavors of the food cooked in the clay pots. They mention roasted eggplant and tomatoes with rosewater are delicious.

"...etc. They were fun to make and tasted wonderful. Some recipes are easy to make and some require patience and dedication...." Read more

"Food is delish after cooking in a clay pot." Read more

"...The results from cooking in this medium have been delicious-roasted eggplant, tomatoes roasted with rosewater, lamb roasts etc...." Read more

"...like the idea of slow cooking and the clay pots really do enhance the flavors of the food." Read more

5 customers mention "Interest"5 positive0 negative

Customers find the book informative and interesting. They appreciate the recipes, insights, and friendly writing style.

"...Her knowledge, enthusiasm, and curiosity are amazing. It also speaks well of her how she encourages others on the forums...." Read more

"...that might sit on the shelf but the recipes in this book were so innovative and interesting that after a trial run with a library copy I purchased it..." Read more

"...The recipes are understandable, interesting and well organized. I'm happy with this purchase." Read more

"...So are the recipes, which are easy to follow and sure to create interesting results. Makes me want to visit the Mediterranean area." Read more

3 customers mention "Writing quality"3 positive0 negative

Customers appreciate the book's writing quality. They find it well-written with great pictures and steps.

"This book is written well and has quite a few recipes. However, many of the recipes use ingredients I probably won't use...." Read more

"...It's enjoyable to read, well-written, and beautifully designed and photographed...." Read more

"This book well written with lots of great pictures and the steps are easy to follow, but it IS Mediterranean." Read more

Hooked on Wolfert
5 out of 5 stars
Hooked on Wolfert
This is my third book by Paula Wolfert. I intend to get all of them. Her books are not just full of recipes, but also contain relevant background information and insights into other cultures. I'm especially interested in learning more about cooking in clay. So this is the perfect book for me. In addition to the material in the book, you'll find more information about Paula's methods on eGullet's forums. I came across a thread on tagines and another on how to cure claypots. Paula contributed to both threads. Her knowledge, enthusiasm, and curiosity are amazing. It also speaks well of her how she encourages others on the forums. Clearly, a very neat lady.Now the warning: you may end up with a house full of a new class of toys. So far I've accumulated a Chinese sandpot (which I cracked making a Wolfert recipe and successfully repaired using Paula's instructions), four different tagines, an Emile Henry Flame Top dutch oven, two Roemertopf's, a Japanese donabe, a Spanish Cazuela, and a Baeckeoffe oval tureen from Alsace. Regrettably, I'm not done yet. I still want to get some Black Chamba Clay Cookware and perhaps a daubière... unless my wife puts me out of my misery first.Update (1-21-2010):I've made numerous recipes from the book by now: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons (for which I bought an inexpensive Rifi Tagra), Fried Spatchcocked Chicken (made in an Italian mattone), Moroccan Chicken Tagine with Sweet Onions and Raisins, Baked Moroccan Chicken with Charred Tomatoes, Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts, etc. , etc. They were fun to make and tasted wonderful. Some recipes are easy to make and some require patience and dedication. There's a thread on eGullet that deals with cooking from this book. Its title is Cooking with Paula Wolfert's "Mediterranean Clay Pot Cooking" You'll find some pictures, experiences, and hints on this thread, should you need help. Paula contributes here as well.Update (2-17-2010):I'm still happy with this book and I'm cooking at least one new recipe from it per week. My two recent favorites were "Chicken with Red Wine Vinegar, Tomato, and Shallots" and "White Beans with Tomatoes and Sage." The latter required making the beans before, according to another recipe: "Tuscan White Beans with Sage and Garlic." The beans were just terrific with the tomatoes and sage. It was an instant favorite for us while it was also one of the easiest recipes to make. I used my Chamba bean pot for this dish. (It's winter now in Colorado and it feels nice to put one's cold hands on the warm lid of the Chamba while inhaling the wonderful aromas escaping from the pot.) I'm completely sold on cooking in clay, thanks to Ms. Wolfert. Her book serves as an instruction manual on how to utilize the various clay pots available by providing the recipes that are best made in these pots. Months after I bought the book, I still have clay pots coming in on a regular basis--not that I *must* have them, but because I'm hooked. (Paula says in her book that 75% of the recipes can be made in just six different pots.) I'm also a fan of Ms. Wolfert's style of presenting information, which is not at all dry. As of today, I own all of her books.
Thank you for your feedback
Sorry, there was an error
Sorry we couldn't load the review

Top reviews from the United States

  • Reviewed in the United States on November 11, 2009
    This is my third book by Paula Wolfert. I intend to get all of them. Her books are not just full of recipes, but also contain relevant background information and insights into other cultures. I'm especially interested in learning more about cooking in clay. So this is the perfect book for me. In addition to the material in the book, you'll find more information about Paula's methods on eGullet's forums. I came across a thread on tagines and another on how to cure claypots. Paula contributed to both threads. Her knowledge, enthusiasm, and curiosity are amazing. It also speaks well of her how she encourages others on the forums. Clearly, a very neat lady.

    Now the warning: you may end up with a house full of a new class of toys. So far I've accumulated a Chinese sandpot (which I cracked making a Wolfert recipe and successfully repaired using Paula's instructions), four different tagines, an Emile Henry Flame Top dutch oven, two Roemertopf's, a Japanese donabe, a Spanish Cazuela, and a Baeckeoffe oval tureen from Alsace. Regrettably, I'm not done yet. I still want to get some Black Chamba Clay Cookware and perhaps a daubière... unless my wife puts me out of my misery first.

    Update (1-21-2010):
    I've made numerous recipes from the book by now: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons (for which I bought an inexpensive Rifi Tagra), Fried Spatchcocked Chicken (made in an Italian mattone), Moroccan Chicken Tagine with Sweet Onions and Raisins, Baked Moroccan Chicken with Charred Tomatoes, Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts, etc. , etc. They were fun to make and tasted wonderful. Some recipes are easy to make and some require patience and dedication. There's a thread on eGullet that deals with cooking from this book. Its title is Cooking with Paula Wolfert's "Mediterranean Clay Pot Cooking" You'll find some pictures, experiences, and hints on this thread, should you need help. Paula contributes here as well.

    Update (2-17-2010):
    I'm still happy with this book and I'm cooking at least one new recipe from it per week. My two recent favorites were "Chicken with Red Wine Vinegar, Tomato, and Shallots" and "White Beans with Tomatoes and Sage." The latter required making the beans before, according to another recipe: "Tuscan White Beans with Sage and Garlic." The beans were just terrific with the tomatoes and sage. It was an instant favorite for us while it was also one of the easiest recipes to make. I used my Chamba bean pot for this dish. (It's winter now in Colorado and it feels nice to put one's cold hands on the warm lid of the Chamba while inhaling the wonderful aromas escaping from the pot.) I'm completely sold on cooking in clay, thanks to Ms. Wolfert. Her book serves as an instruction manual on how to utilize the various clay pots available by providing the recipes that are best made in these pots. Months after I bought the book, I still have clay pots coming in on a regular basis--not that I *must* have them, but because I'm hooked. (Paula says in her book that 75% of the recipes can be made in just six different pots.) I'm also a fan of Ms. Wolfert's style of presenting information, which is not at all dry. As of today, I own all of her books.
    Customer image
    5.0 out of 5 stars
    Hooked on Wolfert

    Reviewed in the United States on November 11, 2009
    This is my third book by Paula Wolfert. I intend to get all of them. Her books are not just full of recipes, but also contain relevant background information and insights into other cultures. I'm especially interested in learning more about cooking in clay. So this is the perfect book for me. In addition to the material in the book, you'll find more information about Paula's methods on eGullet's forums. I came across a thread on tagines and another on how to cure claypots. Paula contributed to both threads. Her knowledge, enthusiasm, and curiosity are amazing. It also speaks well of her how she encourages others on the forums. Clearly, a very neat lady.

    Now the warning: you may end up with a house full of a new class of toys. So far I've accumulated a Chinese sandpot (which I cracked making a Wolfert recipe and successfully repaired using Paula's instructions), four different tagines, an Emile Henry Flame Top dutch oven, two Roemertopf's, a Japanese donabe, a Spanish Cazuela, and a Baeckeoffe oval tureen from Alsace. Regrettably, I'm not done yet. I still want to get some Black Chamba Clay Cookware and perhaps a daubière... unless my wife puts me out of my misery first.

    Update (1-21-2010):
    I've made numerous recipes from the book by now: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons (for which I bought an inexpensive Rifi Tagra), Fried Spatchcocked Chicken (made in an Italian mattone), Moroccan Chicken Tagine with Sweet Onions and Raisins, Baked Moroccan Chicken with Charred Tomatoes, Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts, etc. , etc. They were fun to make and tasted wonderful. Some recipes are easy to make and some require patience and dedication. There's a thread on eGullet that deals with cooking from this book. Its title is Cooking with Paula Wolfert's "Mediterranean Clay Pot Cooking" You'll find some pictures, experiences, and hints on this thread, should you need help. Paula contributes here as well.

    Update (2-17-2010):
    I'm still happy with this book and I'm cooking at least one new recipe from it per week. My two recent favorites were "Chicken with Red Wine Vinegar, Tomato, and Shallots" and "White Beans with Tomatoes and Sage." The latter required making the beans before, according to another recipe: "Tuscan White Beans with Sage and Garlic." The beans were just terrific with the tomatoes and sage. It was an instant favorite for us while it was also one of the easiest recipes to make. I used my Chamba bean pot for this dish. (It's winter now in Colorado and it feels nice to put one's cold hands on the warm lid of the Chamba while inhaling the wonderful aromas escaping from the pot.) I'm completely sold on cooking in clay, thanks to Ms. Wolfert. Her book serves as an instruction manual on how to utilize the various clay pots available by providing the recipes that are best made in these pots. Months after I bought the book, I still have clay pots coming in on a regular basis--not that I *must* have them, but because I'm hooked. (Paula says in her book that 75% of the recipes can be made in just six different pots.) I'm also a fan of Ms. Wolfert's style of presenting information, which is not at all dry. As of today, I own all of her books.
    Images in this review
    Customer image
    151 people found this helpful
    Report
  • Reviewed in the United States on November 8, 2020
    OK, this isn't a beginner's recipe book. BUT, if you're a confident cook who is looking to get into clay pot cooking you'll enjoy this book not only for its recipes but also for the inspiration you'll get to put your clay pots to use. Yes it has some unusual ingredients, but I consider those guidance versus rules. I often substitute herbs, spices, etc with whatever I have on hand that I know is similar. I made an outstanding Moroccan chicken from the book yesterday that was delicious despite not having all of the ingredients and taking a few shortcuts on the prep. I have decent number of cookbooks, but often discard the ones I find myself not really referring to. This one's a keeper.

    Bottom line, if you have a clay pot that was designed for cooking - just use it! I have unglazed pots from Mexico and they stand up to incredible heat, don't have to be soaked before using, and are amazing at helping food retain moisture. Don't be shy about substituting your clay pot for whatever other pot you've been using in your oven or stovetop (maybe except a skillet for sautéing). And maintain the 'seasoning' of your pot by avoiding soap. Like a cast iron skillet, you should just clean it with very hot water and then wipe it dry.
    12 people found this helpful
    Report
  • Reviewed in the United States on May 14, 2014
    One comment about another review...the book does make reference to many, many different clay pots, but it also mentions in more detail a set of 6 that will cover most recipes. The reviewer grumbles that there's limited descriptions and such. Well, there is the web, is there not? I spent about an hour last night as I was looking through the recipes, just flipping over to web sites offering cazuelas and tagines and the like. Fun in its own right, at least for me.

    The recipes look good, but three things:
    1. I'd say these aren't beginner recipes.
    2. It seemed, fairly often, these recipes would work best with 2 people. If you're a parent and you have a kid...this could be an awesome experience. Everyone should know how to cook, and it does look like the work would partition and flow very nicely.
    3. The ingredients lists often include items that probably don't exist at one's standard corporate agri-business supermarket, and with which a non-foodie may not be familiar. Now, of course, this also can be a learning experience, and that's how I choose to consider it. But then, I try to be a foodie when I can. :)
    26 people found this helpful
    Report
  • Reviewed in the United States on February 1, 2025
    Food is delish after cooking in a clay pot.
  • Reviewed in the United States on July 16, 2014
    This book is written well and has quite a few recipes. However, many of the recipes use ingredients I probably won't use. In addition, I could only find a couple of recipes that would be appropriate for the clay pot I have now.
    4 people found this helpful
    Report
  • Reviewed in the United States on September 20, 2010
    I try to discipline myself to avoid buying cookbooks that might sit on the shelf but the recipes in this book were so innovative and interesting that after a trial run with a library copy I purchased it. It is a very personal cookbook with recipes taken from individuals and optimized by Paula Wolfert. I really liked the ethnic mix of recipes -Turkish, Italian, Spanish - plus the detailed information on different types of clay pots, their care and uses. I already have a Romertopf, got a sand pot and will be visiting Coyote Clay Pottery in Hutchinson MN to get a cazuela and chicken roaster. The results from cooking in this medium have been delicious-roasted eggplant, tomatoes roasted with rosewater, lamb roasts etc. This is already one of my regular cookbooks and one I consult before and after a visit to the Farmer's market.
    25 people found this helpful
    Report
  • Reviewed in the United States on January 7, 2023
    This is the best book I have found about teaching the authentic clay pot cooking renowned in Southern Europe!
    3 people found this helpful
    Report
  • Reviewed in the United States on March 17, 2023
    Arrived in excellent condition + as listed + fast shipping! thank you so much!

Top reviews from other countries

  • Amazon Customer
    5.0 out of 5 stars Five Stars
    Reviewed in Canada on June 8, 2018
    Excellent book with a lot of information history wise. Recipes are very unusual and interesting
  • Lorraine
    5.0 out of 5 stars ... done with cooked chicken in filo pastry worked ut beautifully in my tagine
    Reviewed in the United Kingdom on November 17, 2016
    made a lovely pie which can be done with cooked chicken in filo pastry worked ut beautifully in my tagine
  • Amazon Customer
    5.0 out of 5 stars Five Stars
    Reviewed in Canada on April 1, 2017
    Extremely interesting assortment of grear recipes.
  • Taxijack
    4.0 out of 5 stars Informative.
    Reviewed in the United Kingdom on February 25, 2017
    Interesting and well written, good recipes and ideas.
  • LInze
    4.0 out of 5 stars Four Stars
    Reviewed in Canada on March 2, 2015
    Useful, but not unlike other clay pot books.