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Product Description
Product Description
This title traces the development of handmade pots used for cooking in Britain from the beginning of the 20th century. Clay pots from Morocco, South America, Spain and India, casseroles, baking dishes, together with many humble pots such as cutlery drainers, colanders and lemon squeezers are all celebrated in this book. With special features illustrating potters at work, this book show how leading makers create their handmade pots in step-by-step sequences. Practical guidance is given on how to cook with handmade pottery, and for potters there is information about clay bodies and firing pots.
About the Author
Josie Walter studied for an MA History of Ceramics degree at Staffordshire University and now combines teaching History of Design at University of Derby with making once-fired, slip-decorated domestic earthenware at home. She has been a Fellow of the Craft Potters Association since 1986 and is a regular contributor to Ceramic Review.
Inside This Book
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First Sentence
In French Country Cooking, published in 1951, Elizabeth David describes the ideal 'batterie de cuisine', and implores the British to 'pay more attention to having the right equipment in the kitchen'. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
In French Country Cooking, published in 1951, Elizabeth David describes the ideal 'batterie de cuisine', and implores the British to 'pay more attention to having the right equipment in the kitchen'. Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
6 of 7 people found the following review helpful:
3.0 out of 5 stars
Pots in the Kitchen.,
By A Customer
This review is from: Pots in the Kitchen (Hardcover)
This comprehensive and lavishly illustrated history of the cooking pot in all its guises is a must for both the potter and cook alike.Josie Walter traces the development of the cooking pot from Roman times through to Medieval, Victorian and Edwardian Europe and eventually on to look at the studio pottery movement of the Twentieth century. I certainly recommend this book to anyone who has an interest in the social history of food and the way that advances in cooking technology and economic development influenced both the food we eat and the pots we cook it in. Beautifully written and illustrated.
5.0 out of 5 stars
Stunning Book,
This review is from: Pots in the Kitchen (Hardcover)
A beautiful book. Very informative with lovely photos. Since having seen this book I have bought a further two copies for friends. Would definitely recommend for those that love slip ware and contemporary pottery.
5.0 out of 5 stars
pots in the kitchen,
By
This review is from: Pots in the Kitchen (Hardcover)
A lovely book with lots of ideas and insperations. Also glaze recipies at the back of the book
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