Faith Middleton's Food Schmooze: Mediterranean Clay Pot Cooking

Before she even knew what they were used for—and long before the Los Angeles Times named her "America's queen of Mediterranean cooking"—Paula Wolfert started to collect clay cooking pots. After decades of picking up pots and companion recipes wherever she traveled, Wolfert now owns ceramic vessels in all shapes and sizes: cazuelas, tagines, bean pots, Romertopf baking dishes, French diables, ordinary casseroles, even Crock-pots (which have a ceramic liner). It just makes sense: For thousands of years, earthenware has been the preferred cooking method for many Mediterranean dishes.

In Mediterranean Clay Pot Cooking, Wolfert shares recipes as vibrant as the Mediterranean itself, along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way. And don't worry if your collection doesn't match Wolfert's; for each recipe, she suggests alternative equipment.

With her inimitable passion for detail, Wolfert demystifies the process of clay pot cooking, in which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She offers 150 recipes both classic and contemporary, all of which offer extraordinary depth of flavor. They include:

First Courses: Roman Artichokes Braised with Garlic and Mint, Clay Pot–Roasted Eggplantwith Cheese, and Greek Shrimp with Tomatoes and Feta Cheese

Soups: Piedmontese Bean Soup with Spareribs and Pumpkin Soup with Creamy Roquefort

Fish and Shellfish: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons; Sicilian Fresh Sardines Stuffed with Pine Nuts and Raisins; and Poached Swordfish in the Style of Izmir

Chicken, Duck, and Other Poultry: Chicken Thighs Roasted on a Bed of Salt in the Style of the French Alps, Moroccan Chicken Kdra with Almonds and Chickpeas, and Cazuela Quail with Red Peppers and Pine Nut Picada

Meats: Slow-Roasted Glazed Lamb Shoulder with Spring Vegetables, Stifado with Beef and Caramelized Onions, and Pork Tiella with Wild Mushrooms and Potatoes

Pasta and Grains: Bulgur and Greens with Pistachios and Yogurt; Fideos with Clams, Shrimp, and Mussels; and Oven Polenta in a Clay Pot

Vegetables: Compote of Fennel with Onion, Pancetta, and Currants; Green Beans with Tomatoes and Garlic; and Roasted Late Summer Vegetables from the Island of Corfu

Plus you'll find savory pies and breads, glorious

egg and dairy recipes, and stunning desserts.

Whether you've got a single ceramic baking dish or a complete arsenal at your disposal, Mediterranean Clay Pot Cooking will transform the way you cook, and the way you eat.