Clay Pot Cookbook

Rating:
Summary: The clay-pot classic shows it's age.
Review: 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.

Rating:
Summary: Wrong Book for my Clay Pot
Review: 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.

Rating:
Summary: Excellent main dish recipies for clay pot
Review: 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.

Rating:
Summary: Wrong Book for my Clay Pot
Review: 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.

Rating:
Summary: No Time to Cook? Let the Claypot do all the work!
Review: 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.

Rating:
Summary: Fabulous recipes, easy instructions, friendly advice.
Review: My poor old copy of THE CLAY POT COOKBOOK is so tattered, spotted and torn, I am ordering a new copy before it goes out of print. I am also ordering copy for a friend of mine who just purchased his first clay pot.

When I bought my first clay pot, my husband was in college, I was working full time and we had a young child. We were on an extremely limited budget, but were expected to frequently entertain members of my husband's deparment (all of whom, it seemed, were gastronomic experts).

The recipes lend themselves heroically to inexpensive cuts of meat, with the results always excellent. Best of all, the clay pot method is extremely forgiving and easily adaptable to almost any recipe once you understand the basics of using the pot.

After over 20 years, I still haven't tried ALL the recipes, but have several favorites:

Sausalito Red Snapper (a family favorite), Romertopf's Begger's Chicken, Boston Clam Chowder, Beef Bourguignonne.

Try all of these...you will NOT be disappointed.