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
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
Home cooks can bring Morocco into their kitchens with these
- 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.