Product details:
ISBN13: | 9781469649450 |
ISBN10: | 1469649454 |
Binding: | Hardback |
No. of pages: | 192 pages |
Size: | 203x254 mm |
Weight: | 852 g |
Language: | English |
Illustrations: | 24 colour plates., 3 maps |
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Category:
Kiln to Kitchen
Favorite Recipes from Beloved North Carolina Potters
Publisher: The University of North Carolina Press
Date of Publication: 30 August 2019
Number of Volumes: Hardback
Normal price:
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EUR 31.00
EUR 31.00
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Short description:
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. Beautiful photographs of twenty-four recipes in their clay vessels will urge you to dig in.
Long description:
Jean Anderson&&&39;s new cookbook deliciously brings together two of her lifelong passions&&&8212;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&&&8212;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&&&39;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&&&39;s pottery traditions and general instructions for cooking in clay, Anderson sets off on three tours, pinpointed on maps, that wind through the state&&&39;s prime pottery regions&&&8212;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&&&39;s persimmon pudding, Mark Hewitt&&&39;s South African beef bobotie, or Siglinda Scarpa&&&39;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.
Following an introduction to the state&&&39;s pottery traditions and general instructions for cooking in clay, Anderson sets off on three tours, pinpointed on maps, that wind through the state&&&39;s prime pottery regions&&&8212;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&&&39;s persimmon pudding, Mark Hewitt&&&39;s South African beef bobotie, or Siglinda Scarpa&&&39;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.