The Clay Pot Cookbook

The Clay Pot Cookbook
by Georgia Sales

The Clay Pot Cookbook
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Book Summary Information

Author: Georgia Sales
Edition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1977-03
ISBN: 0689705476
Number of pages: 232
Publisher: John Wiley & Sons

Book Reviews of The Clay Pot Cookbook

Book Review: 2 generations have loved this book
Summary: 5 Stars

I have my grandmother's copy and I love it, too. I have MANY cookbooks and experiment with many Asian cuisines that suggest clay pot dishes. This cookbook is clear and simple to use but amazingly, has many original recipes I've seen nowhere else that hold up to the test of time in terms of flavor, health and variety. This is not fatty, add a can of soup to everything, midwestern cooking from the 1970's. These recipes come from a fresh philosophy coming out of California (San Francisco?) at the time and the principles still hold true. The back cover sums up for who: Gourmet cooks, organic cooks, low-fat cooks, experimental cooks, amateur cooks! My favorite recipes are the Monterrey Jack Rabbit, Beggar's Chicken, Garden Fresh Chicken Breast and the Herb Oatmeal Bread. The bread I personally found worked better in a clay bread pan (like from Pampered Chef) than a round clay pot. The Rabbit dish includes fresh herbs, brandy, dark beer, shallots, mushrooms and a touch of jack cheese. The bread recipe is the favorite among my very picky, all organic, vegetarian friends. The author's description was dead on: This unusual loaf is worth every second at the 3 1/2 hours it takes from start to finish. Be sure you make enough of it as it will take on a cookie-like disappearing act. (True). Be careful about the ingredients, especially the oatmeal; get a good one like John McCann's from Ireland, and spurn the instant. This was the first bread recipe I ever made from scratch! 6 herbs, pine nuts, sour cream & honey. Yum!

Summary of The Clay Pot Cookbook

New Way of Cooking in an Ancient Pot

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