Book Description
New Way of Cooking in an Ancient Pot
Customer Reviews:
Yum Yum!!.......2005-12-01
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.
Wrong Book for my Clay Pot.......2004-04-27
I gave the book 5 stars because that is what most people do and the book probably deserves 5 stars. I may never use the book because nowhere was it mentioned that it was only for unglazed pots. My pot has glazed bottom, so now I must search for a book on using glazed pots. I had hoped for information for adapting recipes for microwave, but there was none.
No Time to Cook? Let the Claypot do all the work!.......2000-07-15
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.
The clay-pot classic shows it's age........2000-01-22
Georgia and Grover provide a fun read. There is not an intimidating, high brow paragraph in this book. The recipes include clear, easily followed directions. Reading the opening and any three random recipes will provide adequate information to make one an expert clay-pot chef. Don't let the organ meat recipes frighten you off. They make up a small portion of the book. The authors claim that clay-pot cooking is very healthy - low fat, low sodium, yet richly flavored. The definition of low fat, low sodium must have been much different in 1974. Many of the recipes in this book add unnecessary fat and salt. Some even call for bouillon cubes - Jean Bell's Beef Stroganoff calls for two cubes and is garanteed to make guests thirsty all evening! Most of the recipes are easily tweaked to meet low fat, low sodium guidelines. Nothing wrong with enjoying them in their original sinful forms! Just beware if you buy this book seeking health reform.
Excellent main dish recipies for clay pot.......1999-10-17
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.
Book Description
This beautiful book is divided into ten easy-to-use chapters, with recipes for every meal occasion and every course.
Customer Reviews:
Misleading Title, but Worth its Weight in Saffron........2003-04-08
I bought this book without even looking inside it. That is testimony to the quality of "The Cook's Encyclopedia of" series, of which this is one, though it has been renamed for some reason.
I was initially disappointed, because my idea of one-pot cooking is that the contents of the one pot be a main dish, not a side dish. Many of these recipes are really side dishes. Not many people would consider Ratatouille as being a main dish, for example.
So why the five stars? Well, the ratatouille recipe is the best one I've ever seen -- simply wonderful! Also true of the other 20-odd recipes I've made from this book. Commenting on the review by Mr. Moore, where he says "the spices and combination of ingredients have a decidely European feel": He is quite correct, when the dish is a European one, such as Jansson's Temptation, Seafood Risotto, Cassoulet, or Italian Lamb Meatballs with Chilli Tomato Sauce (all of which are excellent, by the way -- the tricky risotto is particularly well-explained).
However, when the book moves further afield, to Morocco for five different tagines (the shellfish one is particularly good), or to India for a Goan Fish Casserole, or to Thailand for a tofu curry, I can assert that the ingredients, spices and techniques are absolutely authentic to their regions.
As with all of this series of books, the layout is almost perfect -- they'd be better eliminating the pointless "technique" photographs and enlarging the recipe font, but it is never necessary to turn a page while working on a recipe. The comprehensive index also works well -- rare in a cookbook.
I've only found one recipe where I immediately disagree with the author, and that is the otherwise excellent Chicken Gumbo. Where is the file roux? I know that excellent gumbos can be made without file, but if you're only going to include one gumbo recipe, it should have file in it. Strange omission, because the other recipe from Louisiana, the Jambalaya, is completely authentic.
One other gripe is that slow cookers are never mentioned, even though slow cookers are an absolute natural for many of these dishes. The author goes on at length about the different types of clay pot, but I have never noticed any actual advantage to clay pot cooking except for the presentation, when you walk into the dining room with tagine in hands, place it in the middle of the table, and whisk the top off with a flourish. It's just a small gripe, however, because most of these recipes can be done in a slow cooker without any change whatsoever except for increased cooking time.
I have five books from this series, and all five of them reside permanently on the top shelf of my 200+ cookbook library. I have used this one less than the others, but that's only because I got it fairly recently.
Beautifully Illustrated for European Cuisine.......2002-02-20
I purchased this book because I was looking for some recipes and tips for using my Romertopf clay cooker. The book does a thorough job of discussing the various types and techniques for cooking with glazed and unglazed clay pots, and examines other one-pot techniques (pan-frying, stir-frying pot-roasting)as well. But the real beauty of this book is the wealth of illustrations. Each recipe not only includes a picture of the finished dish, but several pictures showing the 'how to' of the recipe directions. The recipes are divided into clearly numbered steps again accompanied most of the time by an illustration.
I would have given this book five stars but for the fact that the book is designed primarily for European cooks and includes many recipes for dishes not particularly common in American kitchens. There are many dishes using lamb and the spices and the combination of ingredients have a decidedly European feel. That is not intended to be a negative comment as I intend to expand my culinary experience by trying some of the recipes that I have never tasted. But for Americans who like more traditional fare and are like me, looking to learn more about cooking with a clay pot, this book may be a disappointment.
Amazon.com
From My Château Kitchen revolves around three subjects: the author's life in the 17th-century Burgundian château she and her husband own; the work of the farmers, vintners, restaurateurs, and others who live in the area and define its spirit; and Burgundian food, the glorious regional plats that represent a time-honored yet ever-evolving cuisine. Anne Willan, founder and president of La Varenne cooking school (now headquartered at the château), skillfully weaves these strands into a romantic but down-to-earth memoir. With more than 300 color photos and 160 adroitly selected recipes, the book offers both armchair excitement and practical kitchen direction. Those drawn to French regional cooking and the life that anchors it will embrace the book.
In chapters such as "The Adventure Begins," "On Burgundian Tables," and "The Wider Scene," Willan comes, sees, and is conquered--repeatedly. Best of all are her shrewdly drawn human portraits. We meet, among others, the château gardener who picks vegetables only at maximum size, a blacksmith who guards his homemade ratafia in a cathedral cellar, and a father-son pair who operate a traveling cider press. Willan's recipes--all meticulously written--accompany the discussions. Traditional Beef Bourguignon (a definitive formula), Warm Wild Mushroom Mousse, Madame Milbert's Rabbit Terrine, and Apple Gâteau Le Fey are just some of the dishes that illustrate a time, place, or person. Closing with a chapter that presents the château wedding of Willan's daughter (and includes the wedding cake recipe), the book comes full circle; it returns readers to a beginning and reminds them that food, which is the life of the Burgundian land, is without break, beginning or end. --Arthur Boehm
Book Description
The kitchen of the title is in a 17th-century chateau called Le Fey, high on a hill in Burgundy. From this vantage point, Anne Willan -- long known as an authority on French regional cuisine, on food history, and on classic French cooking -- has written a personal book, elegantly interweaving chapters on her life in the chateau with journeys out into the surrounding landscape. She examines the work of the people of Chateau du Fey and its surrounding quarters: the gardeners, farmers, vintners, and restaurateurs who live and breathe French cuisine, and who contribute to the character and flavors of the Burgundian table.
Foremost in the cast of characters in
Anne Willan From My Chateau Kitchen is M. Milbert, gardien and gardener, who will pick no vegetable before its time. But there is also Claude the water man, who looks after pipes and plumbing for both village and chateau, and who figures prominently in the group of local hunters who follow the age-old rules of la chasse. We are introduced to M. Simon, the blacksmith with a network of cellars under a nearby cathedral, where he makes ratafia. And M. Haumonte teaches traditional bread and croissant making using the chateau's wood-fired oven. There is the lady from Morvan who makes 500 varieties of jam, the beekeeper, and the father and son with the traveling cider press. Anne Willan takes us through the countryside, to markets in Sens, to the makers of mustard and spice bread in Dijon, to Villeneuve-sur-Yonne, where Leslie Caron presides over an establishment serving Burgundian fare, and to Joigny, where Lorain father and son reign in 3-star splendor.
Anne has chosen to share recipes for the dishes she cooks and eats at home, including such classics as Leek Quiche, Oeufs en Meurette, and Jambon Chablisien. There are also recipes that cope with the garden's staggering bounty, such as Spiced Red Currant Jelly and Gratin of Summer Vegetables in Herb Pesto. Other recipes are brought by the chefs who cook at the La Varenne school -- including Snail and Mushroom Ravioli with Parsley Sauce and Dried Fig and Marc Ice Cream.
In almost 300 color photographs and with more than 160 recipes, Anne Willan renders an intimate appreciation of both the food and the culture of Burgundy. As this beautiful and personal book proves, Anne Willan has succeeded marvelously in her chosen (and enviable) task of exploring, understanding, and teaching the art of French cuisine as it manifests itself in one of France's most food-oriented provinces. Which just happens to be her back -- and front -- yard.
Customer Reviews:
Delicious recipes and an exquisite read.......2006-06-04
This is the best cookbook I have ever read. What an interesting combination of wonderful recipes and a beautiful travelogue.
I made a small change to the Flammiche recipe (forgive me Anne). I made the bread dough on the dough cycle of my bread machine. It worked wonderfully well and saved a lot of time. Everyone who has tasted the flammiche has raved about the flavour and the wonderful appearance.
Exquisite French Countryside Cooking!.......2004-03-19
Exquisite and sumptuous describes both this cookbook and food from it. The layout, accompanying text and color photos are just fabulous, showing the history of Ann and her family moving to the Chateau in the French Burgundy area, and the subsequent game, produce and food products of the area which she utilizes in her cooking, in her cooking school and for these recipes.
Each recipe is given after its introduction into Ann's life, and this is just so unique in the delightful manner that she presents it. Just a sampling of such: Gratin of Potatoes with Bacon and Cream (and Monsieru Milbert's potatoes); Poached Figs with Pistachio Frangipane (and Madame Andrea's discovery of "blindness" in fig trees); Poached Trout in White Wine with Spinach (and her fisherman/carpenter foriend Henri); Goat Cheese Puffs (and their accompanying Chablis from Laroche); Crustades of Red Peppers with Goat Cheese (and The Owl's Loft restaurant); and my favorite=Snails with Anise en Croute (and Chef Claude's hunting them in the woods); Whole Tangerine Souffle (which is how I discovered this wonderful lady, seeing her do this with Martha Stewart).
Will now want to sample some of her other cookbooks which the other reviewers rave about as well.
Potatoes.......2001-03-01
The creamy potatoes with bacon (near the front of the book) is the best potato dish I have ever eaten. I served it at a dinner party recently and the comment was: "awesome". Also, recently I had the twice baked spinach omelet except mine was made with gruyere cheese only, no spinach. It was cooked one day and re-cooked the next. It was fabulous and it is great to know that it can be made ahead. I love Anne Willan!!
A must have!!!.......2001-02-12
This book is a great example of why the Internet recipe sites will never replace cookbooks. Nowhere can you find such beautiful pictures, and wonderful recipes as this book. Ms. Willan has written a meticulously researched cookbook that is just as much at home on the coffee table as it is on the kitchen counter.
I must respectfully disagree with a previous reviewers comments. The "Gateau le Feÿ" does work exactly as written. I've created this beautiful dish a couple of times now with no problem. I could see how this might not turn out if your oven temperature is incorrect, so it might be a good idea to test your oven with an oven thermometer prior to starting this dish. As for the point to wait until they do a new printing with corrections, it should be noted that if there were corrections to be made, you'd think that Ms Willan would have done so when she appeared on Martha Stewart the first week of February 2001, and made this dish, just as it is written.
Traditional beef bourguignon.......2001-01-02
Served traditional beef bourguignon to 16 people for New Year's Eve dinner last night using the recipe on pages 26-27 of this book.
The recipe is a bit complicated because of all the separations (liquid, meat, vegetables), and you definitely need to plan in advance, but the results were superb. None of our guests had ever had this dish with as much flavor as this version, so it was a big success.
I used top sirloin, marinated in an inexpensive Cotes du Rhone for two days (yes - two days), browned the beef (big job since I just about doubled the recipe) one evening, and then simmered it in the oven at 300 degrees F the next morning. After letting it cool a bit, I put it in the refrigerator for two days (yes - two days), and then reheated it before our guests arrived.
Did I mention the flavor was wonderful? And since I made a ton of it, we'll be able to have it now and again as we take frozen portions out of the freezer.
Be sure to make lots - if a recipe is as time-consuming as this is to make, you'll want to have a lot of it that you can later just warm up if you want to.
Book Description
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.
Customer Reviews:
clay pot cook book.......2007-06-08
I was very disappointed. I was expecting recipes for common daily food. It contains only "exotic" foods that are not practical for everyday use.
Durwood
I have mixed feelings about this book........2006-01-25
I have owned a 4-quart Romertopf for a few years and wanted a cookbook to try things beyond my current self concocted recipes for turkey parts and duck. The title of this book sounded very promising, but if I had looked through this book in a bookstore, I would not have gotten it.
Some of the recipes are nice, but could just as, actually more, easily be made using regular baking dishes than clay pots. I was looking for a cookbook where using a clay pot made a difference in the final product--and this book is not it.
As two examples out of many I could use:
1. Braised Red Cabbage with Cranberries - All the clay pot does is provide a covered dish for the final cooking. Prep cooking is done in a frying pan. One could just as easily make this dish completely in the frying pan, covering it until done, or use any covered container one already has and finish it in the oven.
2. Banana Bread Pudding - Calls for use of a cazuela, a Spanish, clay pot that looks like a high sided pie pan. The cazuela is not necessary for this dish to be made. Any similar shaped, metal or glass, baking dish could be used.
Whether one likes lamb or not, the recipe for Gigot of Lamb with Garlic is one of the few recipes in this little book that is probably much nicer made in a Romertopf (or other covered clay pot) than in a normal covered roasting pan.
The most frequently called for Romertopf size is 3-quart.
Easy Entertaining.......2001-03-28
I love to cook and I love to try new recipes. The recipes are easy to understand and once the meal is in the oven you can forget it until time to dish-up. Sesame Chicken is sensational! A great book for anyone who doesn't mind spending a little time getting the ingredients together.
Product Description
Clay cookery produces super results from a moist cooking environment, easily and with little added fat. Innovative recipes for meats, poultry, breads, soups, vegetables, side dishes and desserts are augmented with sound techniques for cooking in clay and caring for clay cookers.
Customer Reviews:
Highly recommended for any clay pot owner, whether new or seasoned cook.......2006-06-26
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
Clay pot cooking.......2000-03-20
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.
Only if you cook using cans of soup.......2000-02-26
This is a vastly overrated book. The recipes are pedestrian at best, in lineal descent from Betty Crocker. The author apparently thinks of food as 'food products.' Touted as including microwave cooking in clay, it does not, just offers a page of advice. If you like to cook, buy a different book.
This book will convince anyone to buy a clay cooker!.......1998-11-06
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.
Wonderful book with great variety of recipes.......1997-06-13
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
Book Description
This fabulous collection of over 80 recipes includes a variety of first course dishes and light meals.
Product Description
Wonderfully flavored comfort food that's both easy to prepare and easy to serve. Over 180 one-pot, slow-pot and clay-pot recipes from around the world, with useful cook's tips and step-by-step techniques. Includes soups, first courses and side dishes, stove-top stews and casseroles, roasts and pot-roasts, rice and pasta dishes, vegetables and vegetarian main courses, and delicious desserts. Essential information on classic clay ports, from tagines to tians, plus all you need to know about using chicken and potato bricks, garlic bakers and bean pots.
Customer Reviews:
Great cookbook.......2005-09-11
This cookbook has the most fantastic pictures of food. I saw it at an art class in Door County and had to have one. I need inspiration to make some different dishes for my family and company.
Book Description
There's a difference between a chocoholic and a chocophile, and Clay Gordon is decidedly in the latter category. It's not enough for him to simply love this rich indulgence; he is equally addicted to the finer points of choosing it, just as a wine aficionado enjoys researching different varietals and developing a taste for particularly fine ones.
In Discover Chocolate, Gordon opens a world that extends far beyond cookbooks and coffee-table books that feature assorted gooey shots. Yes, his primer is packed with more than a hundred gorgeous photographs of chocolate and truffles, but this is a guide that also includes a handy rating system, a field guide for discerning among different types and styles of chocolates, an overview of how cacao becomes chocolate (including maps of where cacao is grown), advice for pairing chocolate and wine, and, perhaps most important of all, how and where to shop for the best chocolate in the world.
A little knowledge can be a dangerous thing, and Clay Gordon is there to help you relish every drop of it, discerning why you like certain types but not others and generating a personal list of favorites. This is the book every true chocolate enthusiast has been craving.
Books:
- The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen
- The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients
- The Everything Mediterranean Cookbook: An Enticing Collection of 300 Healthy, Delicious Recipes from the Land of Sun and Sea (Everything: Cooking)
- The Everything Mediterranean Cookbook: An Enticing Collection of 300 Healthy, Delicious Recipes from the Land of Sun and Sea (Everything: Cooking)
- The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome
- The Hip Chick's Guide to Macrobiotics: A Philosophy for Achieving a Radiant Mind and a Fabulous Body
- The Joy of Mixology: The Consummate Guide to the Bartender's Craft
- The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon
- The New Professional Chef
- The New Soul Food Cookbook for People With Diabetes
Books Index
Books Home
Recommended Books
- Understanding Health Policy
- Never Cry Wolf : Amazing True Story of Life Among Arctic Wolves
- Fun Run and Other Oxymorons: Singular Reflections of an Englishman Abroad
- History: Fiction or Science
- Manhunt: The 12-Day Chase for Lincoln's Killer
- The Complete Works
- National Audubon Society Field Guide to North American Trees: Eastern Region
- Everything I Learned About People, I Learned from a Round of Golf
- Feng Shui at Work : Arranging Your Work Space to Achieve Peak Performance and Maximum Profit
- Employee Turnover in the Public Sector
General
| Cooking, Food & Wine
| Subjects
| Books
The Best of Clay Pot Cooking
Cooking in Clay (Nitty Gritty Cookbooks)
Cooking in Clay: Full Flavor the Subtle Way (Quick & Easy (Silverback))
Reco International 01132 Classic Romertopf 14 Pounds Clay Baker
Romertopf 6-1/2 Quart Clay Baker
