Römertopf

The Römertopf is making a comeback. In this traditional clay pot, you can effortlessly prepare juicy beef stew, Mediterranean stuffed bell peppers, and tender cod wrapped in ham. Or perhaps you'd prefer an apricot gratin? Everything is easy with the Römertopf: nothing burns, and nothing dries out. The principle is simple; after soaking the pot, the oven does most of the work. And the best part: the ingredients cook in their own juices, preserving their flavors, vitamins, and minerals. These come from various corners of the world, as the new kitchen guide takes you on a culinary journey with classic duck legs served with apple-red cabbage, Mediterranean chicken, or Asian salmon. And it even extends to baking. With no-knead bread or poppy seed rolls from the Römertopf, you can impress at the breakfast table. Mmm, it smells wonderful coming from the oven.