Cooking in clay pots reminds us of long traditions. The food was cooked in the furnace, in cauldrons or pots earlier. This way of preparation of dishes was very widespread just because it was important not only to save the hostess's time, but also to the maximum to keep useful substances. And it turned out, products in pots were preparing practically without attention of the cook, on slow fire and pined in own juice.

The tradition to cook food in ceramic ware is restored. And, as there are, not for nothing, dishes prepared in pots turn out more juicy and fragrant.

Cooking in clay pots always enjoyed wide popularity as the dishes baked thus not only turn out very tasty, but also keep a maximum of useful substances. When roasting in pots, as a rule, all ingredients and seasonings keep within at the same time. It is impossible to mix pot contents in preparation time.

The carp is surprisingly tasty river fish. He can be baked, fried, prepared on a grill. It isn't a shame to serve a carp to a holiday table, having pleased the guests with an original dish.