Mediterranean Clay Pot Cooking by Paula Wolfert

Paula has been good to us. She is an avid lover of clay pot cooking and a collector of clay pots. She never hesitates to recommend our tagines. We are happy, in our small way, to help promote her new book: Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share.

Paula, self-described as “the clay pot junkie” has collected clay pots throughout all of her life. In this book, she reveals the ins and outs of clay pot cooking and shares 150 recipes from around the Mediterranean.

Traditional and Modern Recipes to Savor and Share

Traditional and Modern Recipes to Savor and Share

Check out the latest San Francisco Magazine feature on Paula Wolfert!

Job well done Paula!
 

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2 Responses to “Mediterranean Clay Pot Cooking by Paula Wolfert”

  1. Devon Says:

    So, I have been looking into buying a tagine. Your pictures look like your tagine is unglazed. Is this so? How do you like it/think it compares with a glazed one? I was abroad in Morocco and my friend who is a cook insists that only a glazed tagine is worthwhile. I’d appreciate hearing your thoughts.

  2. Sami Says:

    Hi Devon. It is really a matter of preference. I prefer unglazed tagines are they provide the more earthy flavor to the food that the glazed ones provide to a lesser extent. Glazed vs. unglazed in Morocco is a matter of availability as some regions only have one or the other. I hope this answers your question. Cheers.

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