Kiln to Kitchen
Recipes and pottery
This new cookbook with recipes from beloved North Carolina potters intertwines author Jean Anderson’s passions for great food and pottery.
While always meant for one another, pottery and cooking are enjoying a new romance. Many potters have introduced new designs, glazes and techniques that make pottery more versatile, while others continue making the traditional pie plates and casserole dishes.
Either way, potters often tuck recipes into everything from stoneware angel-food cake pans to salt-glazed bean pots. Jean has selected a treasury of 76 favorite recipes contributed by the 24 gifted NC potters featured in this book.
Jean tours the state’s prime pottery regions — the Greater Triangle, Seagrove-Asheboro and the Catawba Valley/Mountains. She profiles the featured potters and presents their favorite, fully tested recipes. Readers can peruse Ben Owen’s persimmon pudding, Mark Hewitt’s South African beef bobotie and Siglinda Scarpa’s fruit tart, to name just a few of the dishes.
The recipes in their clay vessels were photographed by Lissa Gotwals.
Hardcover, 192 pages, $28.
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