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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.
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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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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