Cooking in Clay
Cooking in Clay by Joanna White is a revised edition published by Bristol Publishing Enterprises in September 2005. This 160-page book presents a variety of new entrees, side dishes, and soups designed for preparation in a clay cooker, emphasizing updated instructions and tips for optimal use.
Readers will discover the versatility of the clay cooker, which functions as a vegetable steamer, soup kettle, stew pot, brick oven, and roaster. The book explains how the porous nature of clay, when combined with water and heat, creates a moist cooking environment that promotes the preparation of tender and healthy foods. This edition aims to enhance the cooking experience by providing practical methods and insights into utilizing special appliances effectively.
Official synopsis Publisher
This new edition of Cooking in Clay contains new entrees, side dishes, and soups to make in your clay cooker, with updated instructions and tips for getting the most from your cooker. The clay cooker is unusually versatile: It can serve as a vegetable steamer, soup kettle, stew pot, brick oven and roaster. This is because clay is a porous material which, when saturated with water and heated in an oven, provides slow evaporation of steam from its pores, creating a moist, enclosed environment for tender, healthy foods.
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