Jean Anderson's new cookbook deliciously brings together two of her lifelong passions--great food and North Carolina pottery. Fans of both will celebrate. While always meant for one another, pottery and cooking are enjoying a new romance--many potters have introduced designs, glazes, and techniques that make pottery more versatile, while others continue making the traditional pie plates, casseroles, jugs, and mugs that made this state's pottery famous. Potters now routinely tuck recipes into everything from stoneware angel-food cake pans to salt-glazed bean pots, and Anderson has selected a treasury of favorite recipes contributed by the twenty-four gifted North Carolina potters featured in this book.

Following an introduction to the state's pottery traditions and general instructions for cooking in clay, Anderson sets off on three tours, pinpointed on maps, that wind through the state's prime pottery regions--the Greater Triangle, Seagrove, and the Catawba Valley/Mountains. She profiles the featured potters, sharing their captivating backstories and favorite, fully tested recipes. How about trying Ben Owen's persimmon pudding, Mark Hewitt's South African beef bobotie, or Siglinda Scarpa's Italian fruit tart, to name just a few of the dishes that span the South and the globe. Beautiful photographs of twenty-four recipes in their clay vessels will urge you to dig in.

Binding Type: Hardcover
Publisher: University of North Carolina Press
Published: 09/09/2019
ISBN: 9781469649450
Pages: 192
Weight: 1.80lbs
Size: 8.20h x 10.20w x 0.60d

Review Citations: Library Journal 08/23/2019 pg. 1