By Paula Wolfert
To cook from this extraordinary book is to embark on a kitchen adventure, one that fills your home with haunting aromas and wondrous clay vessels as you try such recipes as Moroccan Chicken with Charred Tomatoes baked in a tagine or Orange-Glazed Pork Belly served from a Spanish cazuela. Wolfert begins by asserting that food tastes better cooked in clay, and via 10 chapters of tantalizing recipes she drives her point home. Wolfert knows a few things about great food; she’s been tirelessly chasing it around the Mediterranean for nearly 50 years and has written several iconic books on Mediterranean cooking. Filled with passion, meticulously developed recipes, and intimate stories of Wolfert’s travels, this book is a joy to read and to cook from.