Clay-Pot Cookbook

I recently ordered this book and have tried three recipes in one week. I do not exaggerate when I say this is some of the best food I have ever tasted. The book warns to use only a non-glazed cooker, but I have a Schlemmertopf, which is glazed, and the recipes cook perfectly. Five Stars.

I purchased a Romertopf clay pot 5 years ago and bought this book soon after. Grover's Roast Chicken recipe was my first attempt and it was scrumptious! I steered clear of the recipes containing organs but I found that soups, stews and even breads turn out beautifully in the clay pot. I now have 3 sizes and would advise the user to line the pot with parchment paper just to reduce the cleanup time. This book helps to demystify a basically simple cooking utensil and you will love the results. Food is packed with flavor and moisture and you just have to sit by and wait to serve. It is a lifesaver for those of us who love a home-cooked meal but don't have the time after a long day at work.

I have used this book for 20 years and am ordering a copy for friends. It is one of the two best clay cook books out of seven I have tried-- my other favorite is out of print. I have lots of our family all time favorites marked in this book. Many recipies are relatively low fat or can be modified and use a minimum of canned or packaged ingrediants. That's in contrast with "Cooking in Clay" by Joanna White-- which also has lots of breads and desserts, not the best use of the clay pot in my opinion.

My poor old copy of THE CLAY POT COOKBOOK is so tattered, spotted and torn, I am ordering a new copy before it goes out of print. I am also ordering copy for a friend of mine who just purchased his first clay pot.When I bought my first clay pot, my husband was in college, I was working full time and we had a young child. We were on an extremely limited budget, but were expected to frequently entertain members of my husband's deparment (all of whom, it seemed, were gastronomic experts).The recipes lend themselves heroically to inexpensive cuts of meat, with the results always excellent. Best of all, the clay pot method is extremely forgiving and easily adaptable to almost any recipe once you understand the basics of using the pot.After over 20 years, I still haven't tried ALL the recipes, but have several favorites:Sausalito Red Snapper (a family favorite), Romertopf's Begger's Chicken, Boston Clam Chowder, Beef Bourguignonne. Try all of these...you will NOT be disappointed.

I received a clay pot as a gift, and bought this book to figure out how to use it. Today, the book is tattered and carries the stains and smudges from the many recipes I have pulled from it. I have tried most of the recipes and always been delighted with the results. I learned to cook with a clay pot thanks to the approach by the authors. They offer recipes, but they also teach how to use the pot in general. A clay pot and this book makes for a great gift, and a great meal!!