Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
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Book Summary Information
Author: Paula WolfertEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-10-05
ISBN: 076457633X
Number of pages: 368
Publisher: Wiley
Book Reviews of Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Book Review: An outstanding authentic book for the experienced cook
Summary: 5 Stars
I adore Paula Wolfert's cookbooks, and this has been a fun addition to my cookbook library. If you are buying it, you should know that making the recipes "authentically" does require some specialized cookware. I have purchased an 11 inch cazuela and a Pommaireware 4 quart clay pot, and this combo allows me to make most of the recipes without additional stuff. Some of the recipes could be easily adapted to a crockpot, but I don't think the flavor would be quite the same. Something magic seems to happen to stews which are slow cooked clay, an observation which is made several times within the pages of this book.
Paula Wolfert is the queen of the slow food movement, and many of the recipes in this book require 2-3 days of small steps before the final dish is ready for the table. For example, marinate on day 1, simmer for hours on day 2, chill overnight, shred meat, strain sauce, reduce sauce, reassemble, slow roast for several hours, eat late on day 3. Definitely reserved for weekend cooking, this book is leading me to a series of Sunday night dinner parties! So far, I have made one of the daube of beef dishes, served alongside the fabulous potato gnocci. It was worth every minute of the prep time.
If you are looking for a book for mid-week supper ideas, this will not be your book. I've made several of the fish dishes which take about 90 minutes to prepare and each has been delicious. These are the "fastest" recipes to prepare in the book.
There are a few things I particularly love about Paula Wolfert's books, and they are all true about this one:
1) Her recipes are truly authentic. This often means a trip to the Mediterranean grocery store as part of the preparation, and there are some ingredients which will simply not be available without the internet for people living outside of large cities.
2) There are no short cuts in these recipes. Each step IS important, and she does an excellent job of explaining the reasons for seemingly extraneous steps.
3) The recipes are impeccably tested. I modify recipes without even realizing I've done it, and I find little reason to change a thing when cooking from this book. Paula has been correct in her measurements right down to knowing how many bone segments would be in 3 pounds of short ribs!
If you are a patient, experienced home (or professional) cook, willing to take the time to make each step a meditation, you should enjoy this book as much as I do.
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