Mediterranean Clay Pot Cooking Traditional and Modern Recipes to Savor and Share Paula Wolfert The World's Oldest Cooking Style, Made New Again by the Queen of Mediterranean Cooking "Most food-and Mediterranean food in particular-tastes better cooked in clay. Think of the difference in taste between organically grown fruits and vegetables and typical supermarket agribusiness produce. The former always taste better. Similarly, unglazed clay vessels are also organic, since clay is a form of earth. Food cooked in them acquires a natural taste. When I taste heirloom beans cooked in a clay pot on top of the stove, I find a special sweetness in them. Just as food cooked in a wood-fired oven acquires the taste and aroma of wood, so food cooked in an unglazed clay pot acquires the taste and aroma of the earth." -Paula WolfertWolfert, Paula is the author of 'Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share', published 2009 under ISBN 9780764576331 and ISBN 076457633X.