Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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Wiley, Oct 27, 2009 - Cooking - 352 pages

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.

What people are saying - Write a review

User Review - Flag as inappropriate

This is one of those cookbooks that if you love or want to discover cooking in clay you must own. Educational, delicious, gourmet, earthy all in one. Paula Wolfert's books elevate your cooking to a whole other level. I personally gain long term cooking knowledge benefits fom each recipe. As with all Paul Wolfert's books, when I want to make something correctly and with a great depth of flavor, I refer to her. Hightly recommended 

User Review - Flag as inappropriate

Google's rating system is flawed! It doesn't have 10 stars. In Paula Wolfert's new book "Mediterranean Clay Pot Cooking" her basic premise is that food just tastes better when cooked in clay pots. She then proceeds to discuss the different types which she has collected and used over the years in her wide travels, and offer sources for them.
Paula has long been known for her deep research to get at the authentic recipe. In this book, which covers the whole Mediterranean region, she has done that, and then gone a step further in offering alternative ingredients and methods, although I strongly recommend sticking as close to the original as possible for the maximum experience.
First time you go through this book, take a bucnc of Post-It flag stickers with you. You'll be highlighting recipe after recipe.
One of our (fair disclosure: we're potters and makers of Clay Coyote Pottery) customer's son(12) calls this the "flavor explosion book and now requests mom cook from it. Last night we did a dinner party where everyone did a recipe from the book...appetizers to dessert...amateur cooks to seasoned failures and everyone was amazed at the flavor profiles.
OK, enough! Get it! Now!

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About the author (2009)

Paula Wolfert is an expert on Mediterranean food and the author of seven other cookbooks, including Mediterranean Cooking, TheSlow Mediterranean Kitchen, and The Cooking of Southwest France. Her work has received the Julia Child Award, the M. F. K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Périgueux Award for Lifetime Achievement. In 2008, the James Beard Foundation inducted her work into the Cookbook Hall ofFame. A regular columnist for Food & Wine magazine, Wolfert lives in Sonoma, California. Her Web site is Her fans can also follow her via her Facebook/Clay Pot Cooking page and on

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