The Best of Clay Pot Cooking POD/NR

The Best of Clay Pot Cooking

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About the Book

Since Roman times, cultures around the world have been enchanted with cooking in clay and the juicy, full flavors it preserves in any dish. Today's healthminded cooks will find an added bonus: Clay pot cooking is practically foolproof and often fat-free. In The Best of Clay Pot Cooking, Dana Jacobi takes a fresh look at cooking in clay pots and comes up with over 40 easy and delectable recipes, from soups and stews to breads and desserts. Some reflect traditional uses for the clay pot, such as roasting poultry and beef; others are inventive new dishes drawing on ethnic influences -- Chicken Tagine with Green Olives & Preserved Lemon, for example, or Salmon with Ginger & Lime, Shrimp & Ham Jambalaya, Black & White Chipotle Chili, Moroccan Semolina Bread, or Banana Bread Pudding. And all these are prepared with minimum fuss, maximum flavor, and enormous nutritional value.

Book Details
ISBN-13: 9780002250511
Publisher: William Morrow & Company
Publisher Imprint: William Morrow & Company
Depth: 13
Language: English
Returnable: Y
Spine Width: 11 mm
Width: 172 mm
ISBN-10: 0002250519
Publisher Date: 01 Sep 1995
Binding: Hardback
Height: 179 mm
No of Pages: 96
Series Title: English
Weight: 535 gr
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