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Cooking in Clay
by Joanna White
Clay cookery produces superior results from a moist cooking environment, easily and with little added fat. Innovative recipes for meats, poultry, breads, soups, vegetables, side dishes and desserts are augmented with techniques for cooking in clay and caring for clay cookers.
Paperback, 171 pages
Published December 3rd 2005 by Bristol Publishing Enterprises
(first published January 1st 1995)
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I wanted to like this book, since I have several others from the series and because I have a lot of stoneware from Pampered Chef. But most of the recipes sound pretty nasty, and I'm not going to soak two giant parts in water for 15 minutes before baking for an hour or more. Maybe this book was popular in the mid-1990s, but stoneware has come a long way in terms of convenience and versatility since then.