Cooking in Clay

I recently was digging through a kitchen cabinet, one delegated to storage of old pots and pans (you know those you swear you will use again, but probably won't), when I noted way in the depths, my old clay cooker, none-the-worse, for wear. Who knew! I'd forgotten it was there. I hadn't used it in years and wondered why I had placed it in such exile. I suspected I had made something less than satisfactory, giving up on clay cooking. I decided to resurrect the vessel---to give it another chance. Since I wasn't sure if this clay roaster and I would get along, I opted for a reasonably priced cookbook to get started, settling on Joanna White's, 'Cooking in Clay.' I couldn't remember even the basics, like how long to soak the cooker, cleaning techniques, etc. So, basically, I was a novice, again. I couldn't be happier with White's instructions, and recipes. This is an excellent book for the beginner; but one you can clearly grow with. Every recipe I have tried has been succulent. Now I'm using it mostly for reference regarding amount of product for cooking time, and I'm creating my own recipes. I recently made a spicy chuck roast, with lots of garlic, green chilies, fresh tomatoes and onion, that resulted in the most flavorful, tender, stringy beef for tacos, I have ever had. And we do have some great Mexican restaurants in Texas, so I know good tacos. My hubby was so pleased he said he'd marry me all over again. It's definitely something I would have been intimidated to try, if not enjoying experimenting with White's recipes and adapting them to my taste. I'll eventually add another clay cook book to my library, but will have a special fondness for White's book because it paved the way for me to get started again, with this wonderful cooking method. I'm thrilled to be reunited with my clay cooker. Every time I use it, I think of our sisters before us, and the vast history of clay cooking. There's something a little rustic and primitive about it---not unlike the same feeling our men have starting that charcoal fire. Both will take you back to your roots---in a good way.

The revised edition of a classic guide, Cooking in Clay, comes from an author with a degree in both biology and the Cordon Bleu School of Cooking, and it doesn't disappoint, providing over a hundred dishes for clay pot fare ranging from soups to seafoods and breads. Success is nearly guaranteed through numerous tips and insights on how clay cooking works, paired with appealing dishes such as a Ham and Raisin Stuffing or Garlic Braised Spareribs. Highly recommended for any clay pot owner, whether new or seasoned cook. Diane C. Donovan California Bookwatch

I bought this book after I created several clay pots myself in my pottery studio. Not only did the pots work great with many of the books recipes, I found myself making more casseroles for friends and relatives.

Would you believe microwave cooking? How about oatmeal cake with coconut frosting, bouillabaisse or whole wheat cinnamon rolls? I had no idea how versatile a clay cooker is. This book not only gave me recipes for a variety of foods, but gave me information on care and storage and how to convert standard recipes to cook in clay. The recipes are wonderful and easy to follow. If you've ever thought about cooking in clay, this book will make convince you. I loved it. I use it all the time.

This book has lots of recipes for clay cookers as well as many tips about cooking in clay. Many cookers don't come with an abundance of information or recipes, so this book fills two large gaps. There is great variety in recipes, many of which are fairly simple, and this variety is also helpful in adapting your favorite recipes to clay cooking. The book is reasonably priced, which is a wonderful bonus. If you cook in clay or want to cook in clay, this is the book for you