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Price: $24.95
(as of Jan 03, 2025 02:23:17 UTC - Details)

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.

From the Publisher

CINNAMON LAMB TAGINE WITH APRICOTS

Cinnamon is one of the key ingredients in North African spice blends. Here its sweetness is balanced by the tartness of the dried apricots.

LAMB TAGINE WITH ORANGES AND DATES

The tart, fresh citrus taste of oranges in this tagine dish is subtle yet refreshing.

LENTIL AND ALMOND TAGINE

Lentils add protein to this substantial and filling vegetable tagine. The nuts are toasted for extra crispness and flavor.

Publisher ‏ : ‎ Robert Rose; Illustrated edition (July 28, 2011)
Language ‏ : ‎ English
Paperback ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 0778802795
ISBN-13 ‏ : ‎ 978-0778802792
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7 x 0.5 x 10 inches
Reviewer: my opinion
Rating: 5.0 out of 5 stars
Title: GREAT Cookbook!
Review: This book is well worth the money. It's organized & very comprehensive with a wide variety of Moroccan recipes that sound very yummy! It has lots of basic information including a section about various Moroccan spices & how to make them at home. There are also tips for substitutions if a particular ingredient is not readily available. I read through it at one setting because it was so exciting to have so much information in one publication. The book is written with a lot of emphasis on using modern tagline-style cookware. I plan to use a plain clay pot so it will require a little bit of adaptation but I definitely recommend this book to anyone interested in exploring the art of creating Moroccan cuisine!

Reviewer: L. Peterson
Rating: 5.0 out of 5 stars
Title: good source of tangines
Review: I was impressed with the variety of tangine recipes.

Reviewer: Jessica
Rating: 4.0 out of 5 stars
Title: Good
Review: Nice variety of tagine recipes. Beware of a few misprints though! Rules to remember with tagines… 1. Low temperatures and long cooking times only for CLAY tagines (300 degrees)… Oven preferred, as heat diffusers on stove top often aren’t reliable. Last thing you want is a broken tagine, and too much heat will do it! For most tagines, expect a 2-4 hour cook time. Fish/seafood will be closer to an hour, maybe a tiny bit longer…2. Use enough oil/ghee. 4tbls minimum. Trust me. You don’t want stuff to stick! Clay tagines don’t like being scrubbed! Also, don’t temperature-shock it. (Hot to cold visa versa)3. Use enough liquid. Sometimes the recipes in this book don’t call for enough oil or liquid. In general, I would go with liquid minimum of 3/4 cup—- 1 cup seems to be ideal… 4. Finally, try to find good ras al hanout. It’s worth it! Ras Al hanout should be complex tasting. I personally make my own 25+ ingredient blend, and it’s fantastic if I do say so myself.😂. Hey, in Morocco, it could contain way more spices than that! When choosing a store bought (or Amazon bought) variety, rose petals and lavender in the ingredients list tend to be a great sign.Happy cooking!

Reviewer: Francesca Prinsloo
Rating: 5.0 out of 5 stars
Title: Great Recipe Book
Review: The recipes are incredibly tasty and easy to make. I am so excited to go on this Moroccan journey!

Reviewer: Antonious Block
Rating: 5.0 out of 5 stars
Title: Good food
Review: 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.

Reviewer: Anne
Rating: 5.0 out of 5 stars
Title: Very complete instructions for beginners
Review: The beginning of the book discusses the different types of tangines and their pros and cons. It then gives you the recipes for the various spice rubs needed or substitute rubs. Then a wide variety of recipes for a variety of tastes and dietary needs.

Reviewer: Eudice
Rating: 5.0 out of 5 stars
Title: Fabulous. A great book that takes you to new adventures in cooking
Review: 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..

Reviewer: SunTrish
Rating: 5.0 out of 5 stars
Title: Great tagine starter book!
Review: 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!

Reviewer: BCAngel56
Rating: 5.0 out of 5 stars
Title:
Review: This is a great book. If you are just beginning to explore the world of tagine cooking I highly recommend this book - especially for someone who wants to get into the "nitty-gritty". There are recipes for various spice blends, with descriptions of the various herbs, but beware, some ingredients may not be easy to obtain. But with access to the internet, you should be able to get them. There are recipes for appetizers, starters, main dishes and desserts included, so you can have complete meals with a "Moroccan" flair. There are also some beautiful color photos of some of the prepared dishes - they look good enough to eat! ;)Footnote: I'd like to make everyone aware that there are two types of tagine - one is strictly for serving and the other is strictly for cooking in. The serving tagine is usually more decorative and colorful for a marvelous presentation, but cannot be used to cook in. The cooking tagine can be used in an oven, microwave, on a stove top, or if you're feeling adventurous - an open fire and can be ceramic, ceramic over iron, or clay. So, when the author is suggesting to use a ceramic or a flame proof tagine, she is simply suggesting to use a cooking tagine.

Reviewer: Nick ALLBEURY
Rating: 5.0 out of 5 stars
Title:
Review: Excellent book , well written, colourful photos, and lovely dishes. It is well laid out and presented. We use it a lot with our tagine cooking

Reviewer: Robert Carrier
Rating: 5.0 out of 5 stars
Title:
Review: Very satisfied

Reviewer: mrs caroline ison-slater
Rating: 5.0 out of 5 stars
Title:
Review: very good easy to understand and the end result is amazing !! highly recommended my husband was a cook now he is a chef\\\1

Reviewer: André-Philippe Jean
Rating: 4.0 out of 5 stars
Title:
Review: The book is awsome. Sadly Amazon dont know how to properly ship a Tajine so I wont be able to use it soon.