sometimes also known as Romertopf - which is a common brand of clay pot.
According to archeological finds,
clay pot cookery can be traced back thousands of years, when food in
an earthenware pot was put in the glowing ashes of an open fire.
The Romans, lovers of good wine and good food,
used pots made of a special type of earthenware. The Romertopf is made
using similar types of clay.
This special porous clay is
allowing it to breathe during the cooking process.
Food cooked in a clay pot
requires no liquid
unless specifically called for in a recipe. The result incorporates
all-natural juices, the full flavor and taste, and all the essential
nutrients and vitamins are retained.
Cook all types of foods
without adding any fat.
Clay Pot Cookbooks:
Clay Pot Cooking
(from tandoori to tagine) by Elsa Petersen-Schepelern
Clay Pot Cooking is an exciting collection of
recipes from around the world, cooked in traditional containers such as tagines,
chicken bricks, tandoori and bean pots, cazuelas, Chinese sand pots, casseroles,
Provencal tians ,m and more.
I don't know what I would do without my immersion blender.
You can get this one at Amazon.Com Just click here:
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