Cooking in Clay

My newest cookbook is now available!

Clay pots are probably the oldest cookware known to humans. Since not long after we harnessed fire, we’ve been learning new and improved ways to make cooking vessels, and clay was an obvious early choice. When fired, it’s hard, heat resistant, and heat retaining. It holds liquids and solids equally well. And best, clay can be pressed into any shape. This small cookbook covers five recipes from each of five different time periods: Anglo-Saxon, Viking, Medieval, 18th Century American, and modern day. Each uses a clay cooking vessel, be it pot, pipkin, tagine, or pan. They are tasty additions to any modern menu, while still touching on the history of early human cooking. M. Allyson Szabo is the author of The Re-Enactor’s Cookbook, and Cook Small, Live Large! Her interest in all things historical and kitchen oriented has served her well, and she produces cookbooks that enlighten and educate with a conversational flair. Readers at all levels of cooking can enjoy her books!

So I don’t usually toot my own horn here on the blog, but I did want to post this up because it lends itself well to prepping and how to cook during an emergency. While the recipes in the book are a bit fancier than you’re likely to make during a major emergency, the methods you’ll learn will be useful.

If you can find clay, you can make pots. Once you have pots, you can cook. You can boil water to make sure it’s safe to drink. You can wash, shave, do dishes. The book doesn’t go into how one makes pots, but there are tons of amazing YouTube videos and articles on the subject that you can tap into.