Kiln to Kitchen

“A terrific introduction to Southern pottery traditions and insights into the nuances of cooking in pottery.”—Flavors

“In this down-to-earth cookbook, Jean Anderson explores the vital connection between pottery and culinary perfection.”—American Craft

“During my visits with Jean to North Carolina potteries, I bought several pieces of pottery but never focused on all their possible uses until I read this book. I knew about pie, of course, cornbread, and beans. But kimchee? Baked chicken? Layered ratatouille? Turns out potters are creative not only in shaping clay but also in preparing dinner. These are the kinds of recipes that resonate with me because they are tasty, old-fashioned, and made from scratch.” — Sara Moulton, host of Sara’s Weeknight Meals from American Public Television

“Jean Anderson’s lovely book connects the traditions and heritage of North Carolina pottery with food — a terrific concept that will appeal to ceramic art collectors and North Carolina pottery enthusiasts. But it will also appeal to many home cooks, especially those of us who pledge allegiance to the Tarheel State.”-–Elizabeth Sims, author of Tupelo Honey: Southern Spirits and Small Plates

“Jean Anderson’s passion for pottery and cooking leaps from the pages as she bakes North Carolina culture, history, and food into the perfect book. The combination of down-home recipes with adventurous global cuisine offers delicious choices for every kind of cook. I’m a little worried about the deluge of visitors this book will bring to the potters. They’ll have a hard time keeping up with the demand for their goods once readers get this book into their kitchens.” — Moreton Neal, author of Remembering Bill Neal: Favorite Recipes from a Life in Cooking