The Clay-Pot Cookbook: A New Way of Cooking in an Ancient Pot

by Georgia Sales, Grover Sales

Guides both gourmet and beginning cooks in using terra-cotta wet clay pots to create classic ethnic dishes and superb low-calorie meals

Genres: Cookbooks, Reference

232 pages, Paperback

First published March 1, 1977

Reviews

[Linda (NOT RECEIVING NOTIFICATIONS) · Rating 4 out of 5]

I have been using this cookbook for over ten years and refer to it often. If you are looking for healthier eating, try this wonderful addition to your kitchen. I have used this cookbook to prepare chicken and vegetable dishes for my family. Instead of frying or using other oils you are baking with high heat and the clay-pot cookery. It may take some getting use to soaking the clay pots but it is worth the taste of delicious dishes. After awhile you will learn that you can adjust other recipes to fit your needs. This is an excellent starter cookbook using an ancient pot method that has been around for a long time.

[Noah · Rating 5 out of 5]

Varied and well thought out recipies for a specific cooking pot.

[Carmen · Rating 5 out of 5]

THis was the first cookbook that really changed the way I cooked. First of all, its written by writers, so the intros and explanations are very clear and witty. Second of all, its written by San Franciscans, which means, even though it was written 33 years ago, the ingredients they call for and the language is virtually the same. This is a big deal when even cookbooks written by east coasters need some interpretation.

The first thing I tried was the pilaf. If you have been at any of my parties in the last few years, you probably have sampled this dish. So many good things can happen to/with rice. The salmon poached in beer is also fabulous. Each recipe has a story, which, in my world, is bettet than a picture.

[Kate]

As a devoted clay pot cooker I was excited to find that my public library had a selection of clay pot cookbooks. I liked that Sales' book featured Römertopf pots (as that is the only kind I own at the moment), but was aghast at the amount of cheese and other (I felt unnecessary) ingredients in many recipes. I think that with a few customizations Sales' recipes could be a regular part of my diet, but I have yet to do any experimenting...