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Welcome Thank you for dropping by this site. We hope you will find the information here useful. We plan to add more stories and recipes throughout the year. "My life seems to revolve around finding new recipes---food with plenty of flavor that lingers in the mouth. Such food appeals to all my senses; every nuance has a meaning. To me, good food is memory. One time or another, I've had a fling with each of the recipes in my books." |
Mediterranean Clay Pot Cooking:
Traditional and Modern Recipes to Savor and Share
Hardcover, 352 Pages, publishing October 2009.
Pre-Order from Amazon.com:
A Spanish cazuela is the real workhorse of my new book on Mediterranean Clay Pot Cooking. They can stand in for all kinds of Mediterranean skillets and shallow pots and can be used both in the oven and on top of the stove.
Keep in mind that a cazuela should be started over low heat-set on a heat diffuser if your stove has electric or ceramic burners-for the first few minutes. Then the heat is gradually raised to medium or even medium-high.
Note that throughout I specify Spanish cazuelas. That's because they're so well made, stronger than most others, and totally lead free.
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All contents copyright © 1973,
1976, 1983, 1987, 1994, 1998, 1999, 2000-2009
Paula Wolfert. All rights reserved.