Free Downloads 150 Best Tagine Recipes: Including Tantalizing Recipes For Spice Blends And Accompaniments
Authentic yet easy-to prepare recipes that take their inspiration from Morocco. Tagine takes its name both from a Moroccan dish as well as the pot in which the dish is cooked -- typically a large and shallow pot with a conical lid. Tagines involve the slow simmering of meats or vegetables along with a medley of herbs and spices, the result being an aromatic and intoxicating combination of taste and texture. This book offers a comprehensive history of traditional Moroccan tagine cooking, including an extensive "Tagine Know-How" section that answers all possible questions about tagines and cooking with tagines, as well as a "North African Flavor Footprint" section that profiles the 20 herbs and spices that give authentic flavor to these dishes. Home cooks can bring Morocco into their kitchens with these tantalizing dishes: Cinnamon lamb tagine with apricots Honey-ginger vegetable tagine Beef tagine with figs and walnuts Artichoke and shellfish in almond milk Minted lemon whitefish Saffron shrimp tagine with avocados Pomegranate chicken tagine Moroccan vegetable tagine Fiery beef tagine with vegetables. To round off the Moroccan experience of the meal, Pat Crocker also includes recipes for dips, sauces and authentic souk specialties (typical street foods sold in markets), salads and sides as well as the traditional beverages and sweets. With authentic yet easy-to prepare recipes that will please both meat eaters and vegetarians, home cooks can create a true North African taste odyssey.
Paperback: 224 pages
Publisher: Robert Rose (July 28, 2011)
Language: English
ISBN-10: 9780778802792
ISBN-13: 978-0778802792
ASIN: 0778802795
Product Dimensions: 7.1 x 0.8 x 10 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (35 customer reviews)
Best Sellers Rank: #321,665 in Books (See Top 100 in Books) #45 in Books > Cookbooks, Food & Wine > Regional & International > African #1345 in Books > Cookbooks, Food & Wine > Kitchen Appliances
We're new to tagine cooking and all the interesting spice combinations. This book has clear and easy to follow instructions on the actual recipes plus the spice mixes for those recipes. It has been so helpful to know what is in the spice mixes and to be able to prepare them at home. The book is filled with recipes - and tempting color photos of many of the recipes - which seem both "doable" and enjoyable to the average home cook. The ones we have tried have been delicious! There is also a section on choosing and using a tagine. It's a great start to something new in the kitchen, even for just the mildly-adventurous cook!
This is a good book for someone learning to cook with a tajine. My complaint is that it contains a number of recipes for which certain ingredients figure in the title but then do not appear anywhere in the recipe itself, neither in the list of ingredients nor in the method. Sometimes one can figure out when the ingredient is added, sometimes not.
I am new to cooking with a tagine and I really, really like this book. First of all, the few recipes that have been attempted has been really good -- even my wife whose tastes in food can vary from mine, has liked the few dishes that have been attempted. There is even a hummus recipe that does not use a tagine and it is outstanding.The other thing that I like about this book is the introduction that explains how to care/maintain a tagine, as well as some instructions to enable cooking on a stovetop and in an oven. The book is written for special tagines to be used on stovetops or flames, but the author provides information what needs to be done when the tagine is used in the oven (and possibly on a grill with in-direct heat). I appreciate some forethought by the author to give advice on cooking techniques to those of us not familiar with.I do not have other tagine cookbooks in my library to compare this book to. I cannot tell to how authentic the recipes are, but I do know what I like and I really like the recipes to have been attempted. I have even altered some of the meat recipes to a remove the meat and have a vegetarian dinner -- the food was nonetheless tasty.
Great tips, good info on tagines if you have never purchased one before. I have seen Pat Crocker at the MHA herb conference and let me tell you, this gal can COOK! Unique blends and simple recipes make this a big hit in my house.
Rather bland appearance compared to some beautiful glossy ones out there, but it has the best array of recipes. Sufficient detail and clarity, you can even make your own Ras El Hanout. The Moroccan Iced Coffee recipe is worth nearly the cost of the book.
Had the most delicious meal last night. The Persian Chicken dish. I made a few changes in one of the mixtures as I don't like hot spicy food, but otherwise I followed the directions and it was better than any meal I have eaten in any restaurant.The book has wonderful info on use. Happy I read it as my Tagine did get a very fine long crack on the bottom and she says it is nothing to be concerned about. I think I got it as I used a diffuser that is 8 1/2" and the Tagine is 12". I ordered an 11" diffuser today.My husband was annoyed that I bought the Tagine, but now loves it as he also thought the meal was superbI am now stocking up on spices mentioned in the book and looking forward to making other delicious meals..
This cookbook is well thought out and has some very good recipes that I am looking forward to trying out. I have only tried one recipe so far but it turned out perfect and was easy to follow. I am new to tagine cooking and love the flavors. I feel the author took the time to consider that the cook wants a great experience for chef without being difficult.
The Golden Chicken with Potatoes and Chickpeas is worth the price of the book. The author also reviews the 6 most popular tagines and provides information on how to adapt the recipes for each tagine. Good background on spices and ingredients. Well written and illustrated.
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