Mediterranean Clay Pot Cooking-Paula Wolfert

Well, we have to admit it, we're kind of proud....of Paula Wolfert for her most beautiful book yet, with recipes that'll make you drool; and to be a part of that new book: Mediterranean Clay Pot Cooking.

We just got our initial supply in and will have them up on the website in an hour or so.








And we'll have a price that'll be more than competitive in that, with the $30.00 purchase of the book, we'll include a certificate good for $10.00 off the purchase of any Clay Coyote pot.

Even without the 'deal' we think you're going to find this one of those cookbooks you keep right up front. Just reading some of the recipes makes my mouth water.

But it's also going to become the 'go-to' reference on cooking with clay pots, both modern and indigenous.

Clay has been used essentially ever since man started cooking food, first for storage, then for actual cooking.

And as Paula discusses, there is something about pottery and food that just go together. There aren't many metal pans you'd put on the table to serve with, but pottery just seems to go there naturally.

Above is the frontispiece with a new flameware casserole which you can use like a crockpot. Betsy also made perfect risotto the first time out with one of them.

On the right is the Introduction with a couple more Clay Coyote Flameware pieces...saucepan and skillet.

So order your copy now. We can ship immediately.

Our Special Price ($30) includes a $10 certificate for Clay Coyote pottery.

The Coyotes In Cape Cod

Tom and Betsy are in Cape Cod...for Morgan and Ian's wedding. (Above the Chatham Light). The day turned out to be gorgeous...light breeze, maybe 65 Deg.
A Stuart kilted piper (John of the Highland Light Pipe Band) welcomed the party. Quite a sight and sound on the beach.
The crowd arrives.....click to blow up a bit.
Both of 'em showed up so we could get on with it. Aaron Pilhofer officiated, and Ian and Moo wrote beautiful vows.
Grandma J was thankfully able to make it. (We suspect mostly for the reception White Russians).
And the new Mr. & Mrs Baum relax on Sunday after most everyone's out of town.And I caught this picture of Mr and Mrs Baum beachcombing 40 years from now.
Best wishes for a long and happy time together.

Paula Wolfert and Flameware Pottery

As followers of Clay Coyote know, we've been working on developing a Flameware Stovetop Ceramic Cookware line for some time now.
We just got our copy of 'Food and Wine' magazine today, in which Paula Wolfert has a great article on Cooking in Clay. Her new book Mediterranean Clay Pot Cooking will be out in a month. As she was writing it, we had some long conversations on why food tastes better when cooked in clay pots. If you've tried our new Flameware Stovetop Ceramic Cookware, you'll probably agree-food really does taste better when cooked in clay pottery.
My theory is that metal pots transmit heat very quickly. Clay, on the other hand, is an insulator. When you put heat to a clay pot, it comes through very slowly. I think the metal causes a very slight burning where the food meets the pan. If you control your heat in a clay pot, this doesn't happen and the food doesn't get the bitter, burned taste that metal gives. Paula thinks it's because the indigenous low fired clay pots that will withstand direct heat gather flavors over time. In low fired ware, there probably is some flavor transfer. Our new Flameware is high-fired and I don't think the pot itself picks up any flavor...so we're probably both right.

So far we've cooked an apple pancake that starts in the skillet and ends in the oven, oatmeal almost daily, scrambled eggs and ham almost daily, risotto (fabulous) in the casserole, tagines in the tagine, Pollo Verde in the cazuela, stir-fried vegetables in the skillet and many more.

We'll be getting some recipes on the website and would like to hear your thoughts and shared recipes.