CLAY POTS:  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 unglazed,
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.

http://fantes.com/romertopf.htm

 Clay Pot Cookbooks:

Clay-Pot Cookbook by Georgia and Grover Sales

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.
 

 
 

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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