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Pots in the Kitchen

by Josie Walter
Hardcover - (27 September, 2002) 176 pages, over 300 colour photographs. Crowood Press. £25.00

History of Pots in the Kitchen

Clay has been used to make cooking pots since the first Neolithic farmers made round bottomed pots from coils of clay for stewing food at the edges of open fires. When the coal fired range overtook the hearth as the primary heat source for cooking, potters responded by developing flat-bottomed dishes, casseroles and a whole variety of vessels for puddings and pies.This book traces the development of handmade pots used for cooking in Britain from the beginning of the 20th century, particularly describing contributions made by Bernard Leach, Michael Cardew and Ray Finch.

France and French pots

France and French cooking has been a continual influence on British kitchens. Diables, tians, marmites and many other French pots are explained and illustrated, together with the role played by cookery writers such as Elizabeth David, who introduced French pots to the British people through her writing and her shop.

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, there are special sections that 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.

Buy this book

from:

Contemporary Ceramics

Marshall Street

London WI

Tel: +44 (0)207 437 7605

or at www.amazon.com

decorated earthenware pottery