150 Best Tagine Recipes: Including Tantalizing Recipes for Spice Blends and Accompaniments by Pat Crocker150 Best Tagine Recipes: Including Tantalizing Recipes for Spice Blends and Accompaniments by Pat Crocker

150 Best Tagine Recipes: Including Tantalizing Recipes for Spice Blends and Accompaniments

byPat Crocker

Paperback | July 28, 2011

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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.

Pat Crocker is an international award-winning cookbook author, culinary herbalist and professional home economist. Pat Crocker
Title:150 Best Tagine Recipes: Including Tantalizing Recipes for Spice Blends and AccompanimentsFormat:PaperbackDimensions:224 pages, 10 × 7 × 0.68 inPublished:July 28, 2011Publisher:ROBERT ROSELanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0778802795

ISBN - 13:9780778802792

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Rated 5 out of 5 by from Practical and Straight Forward Take on Tagine Cooking I have other tagine and Moroccan cookbooks, but they focus, in their majority, on meat and chicken recipes. I was hoping that this one would have a reasonable selection of vegetarian options. It didn't disappoint. Along with several tantalizing beef, chicken, lamb and seafood dishes, the book contains many vegetable-based tagines. The first one I tried was Mushroom Tagine with Eggplant and Squash -- and it was great. The book contains an interesting introduction to North African cooking including an informative guide on cooking equipment and how to use the various tagine models. There is also a comprehensive section pertaining to herbs, spice blends and rubs which typically call for ingredients we can find in most Canadian markets. I was interested in the easy instructions on how to preserve lemons (which has always seemed daunting to me in the past). But if the process of preserving lemons is still more work than you counted on, Ms. Crocker provides many helpful tips throughout the book, for example, how you can use frozen lemons as a substitute for the preserved variety. As for the non-vegetarian recipes, I am looking forward to trying Gingered Lamb Tagine with Figs; and Honey Ginger Chicken with Walnuts and Prunes. The book is soft-cover and economically printed; consequently, my only disappointment is that I would have liked more photographs (there is an 8-page section in the middle of the book which presents several of the dishes in glossy photos -- but that's it!). Aside from this inconsequential downside, the book offers a substantial selection of appealing and easy to make tagine dishes. I see myself referring to it regularly when I plan Moroccan dinners.
Date published: 2012-11-14