This cookbook is a must-have addition to your library. Learn how to cook with a tagine, tangia, and cazuela.
Paula Wolfert shares recipes as vibrant as the Mediterranean itself. Most food tastes better cooked in clay. Think of the difference of organically or homegrown food verses supermarket agribusiness fruits and vegetables. Homegrown and organic *always* taste better.
Similarly, clay vessels are also organic since clay is a form of earth. Food cooked in them acquires a national taste - just as food cooked in a wood-fired oven acquires the aroma of wood.
Over 300 pages of recipes with easy to follow instructions on cooking with clay.