Types of Pots

Turkish guvecs, Greek yiouvetsis, Italian mattones, French poêlons, and Spanish ollas are among the popular clay cooking vessels still very much in use around the Mediterranean region. But as mentioned, you need not possess them all to cook the recipes in this book. Fully three-quarters of my recipes may be prepared using just half a dozen basic pots, which you may well already own or which can be purchased easily at a reasonable cost. These include the Spanish cazuela, Chinese sandpot, Moroccan tagine, Romertopf clay baker, an earthenware casserole, and a ceramic bean pot. Also extremely handy is an unglazed, flameproof, micaceous cooking pot, the type made by La Chamba from Colombia.