Thursday, September 12, 2019

"Kiln to Kitchen" by Jean Andrews

"Kiln to Kitchen" by Jean Anderson, photography by Lissa Gotwals, MJ's Potato Salad in Bulldog Pottery bowl
We are happy to be featured in Jean Anderson’s new cookbook “Kiln to Kitchen”. This newly released cookbook has 76 selected favorite recipes contributed by the twenty-four selected North Carolina potters.  "Jean Anderson's new cookbook deliciously brings together two of her lifelong passions—great food and North Carolina pottery.” 

Jean Anderson will  be signing copies of new UNC Press cookbook "Kiln to Kitchen" this coming Saturday -September 14, 2019- at McIntyre's Book Store in Fearrington Village, NC at 2 p.m. There'll be a terrific door prize -- a lidded casserole from NC Blue Ridge potters. 

......Durham potter Julie Jones will be bringing her superb Kimchi Deviled Eggs for you to sample. Also coming, Jean's friend NYC friend Maria Reuge, a former Gourmet magazine editor, and Elaine Maisner, the UNC Press editor, who worked closely with author Jean Anderson "Kiln to Kitchen" through months of production. Jean Anderson is very proud of this cookbook and feels it is the most beautiful cookbook she has ever had..... says Jean, "And that, I can tell you, is a lot of cookbooks." 

We submitted three recipes, M.J.'s Greek Potato Salad, Cousins Granola, and Bulldog's Thai Curry.

We will carry "Kiln to Kitchen" in our pottery shop.


"Kiln to Kitchen" by Jean Anderson with photography by Lissa Gotwals
From Amazon Review by Robert Holmes, "Any time Jean Anderson comes out with a new cook book, it's a special occasion. Her newest KILN TO KITCHEN, is no exception. Photography is outstanding, and there are a multitude of wonderful recipes from North Carolina potters. I intend to cook my way through this beautiful book. You can always count on Anderson's recipes to succeed because she triple tests each and every one. Her directions are clear and concise. This just might be her most beautiful book so far."

1 comment:

Linda Starr said...

congrats on being in the cookbook