Kiln to Kitchen

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.