A solid book of recipes, but I wish before I had ordered it that I'd known that it's solely for unglazed clay pot cooking, such as with a Romertopf - and that's actually the pot that is discussed in the introduction. Unglazed pot cooking is great, and one day I will purchase a Romertopf or similar, but for now I have two new glazed cazuelas and an olla de barro. I'm sure the recipes will work just fine; I'm just a bit disappointed in the narrowness of the target audience.