Tagine: Spicy Stews from Morocco
by Ghillie Basan
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Book Reviews of Tagine: Spicy Stews from Morocco
Book Review: Terrific introduction to tagine. Easy, delicious recipes.
Summary: 4 Stars
Several reviewers have complained about the length of this book -- and it's not a long treatise on Tagines, with hundreds of recipes. But, chances are you are getting this after recently getting a tagine, or having some delicious Moroccan dish. In that case, it is a perfect introduction. I have made about a dozen of the recipes in the book -- they are well presented, beautifully photographed and easy to follow.
The lamb tagines are a real favorite here -- in particular the less sweet ones. Kefta are surprisingly easy and incredibly good -- both of the kefta tagines are now regulars. It's nice that you can even order Mustapha's Moroccan Ras el Hanout right here on Amazon. This is a great spice blend well worth adding to your cooking repertoire.
Don't skip the salads in the back -- the melon and mint is really good. And, the citrus, onion and olive salad is a keeper. This is one of those combinations that I wouldn't have thought would work -- but it is terrific. The sweet/tart orange is a perfect foil for the red onion and the oil really blends it together. I first encountered this salad in a Claudia Rhoden book (see below)-- this is basically the same recipe.
Also, baked couscous is definitely the way to go. For a long time I just did the "add boiling water and soak" method. Not even close. Use this recipe or similar.
If you want more recipes, and more writing, I would recommend buying Arabesque: A Taste of Morocco, Turkey, and Lebanon -- which has food from a broader region, but includes some great tagines, and is the place where I first encountered the citrus/onion salad that is also in this book. It's probably my favorite cookbook of the last few years. However, don't let that stop you from buying the small gem as well.
Book Review: Superb Tagines
Summary: 5 Stars
After having received this book a few months ago I have been making Tagines every weekend. No one has complained yet!! The recipes are superb. Wonderfully easy to put together. Since I have a moroccan tagine I always put the tagine in the oven at 180 degrees celcius for an hour and half plus an extra 20-30 minutes or so for additional vegetables, flavours, etc.
There is an excellent recipe for plain couscous and a wonderful country
salad at the back of the book. My favourite tagines are the slightly sweet ones with dates, prunes, apricots and the different types of nuts that are added toward the end of the cooking time. There is also a wonderful Lamb, Zuchinni and tomato tagine that has both dried mint and
fresh mint added to it. There is also a really nice minced beef tagine
with wonderfully tasting preserved lemons which are very easy to make yourself.
If per change the tagine is more meat than vegetable then I make the
roasted pumpkin couscous from Julie Le Clercs 'Made in Morocco'.
A wonderful addition to the 'Tagines' is the book "Modern Moroccan" also
by Ghillie Basan which has a wonderful broad bean salad and carrot salad in it.
I have not used a cook book as much I have used 'Tagine'
This is definately a keeper on the cookbook shelf.
Book Review: I love the food photos....
Summary: 5 Stars
I have always loved Middle Eastern meals and have developed a fondness Moroccan food and all it's specialized cookware in particular. And cooking it and collecting the cookbooks. I am in the process of collecting all cookbooks from this author for the simple reason that you often hear "You eat with you eyes also." "Ghille," of Turkish descent understands this and her cookbook photos with the help of a series of professional photographers not only help you see your "goal" in a dish that may be brand new to you but they inspire you to try this dish as many of these photos will make you salivate with anticipation. And there is a picture for each dish. Visuals are an important feature I consider when determining which cookbook to purchase. Cooking starts long before you make a list of ingredients to purchase. Ghille instills a visual "crave" anticipation before the delightful aromas and tastes of the food are experienced. I like "prolonged anticipation" when I cook. Her cookbooks continue to get better.Book Review: A new perspective
Summary: 5 Stars
Years ago, while visiting an uncle living in Morocco, I was literally transported by the food. I was also struck by the atmosphere in the market in the old Medina in Casablanca; the aromas of spices and their startling beauty have been unforgetable.
Making tagine, a Morrocan every day basic, is now available for anyone willing to try a delicious and surprisingly simple choice of dishes. All you need to start is a tagine maker and this book. The degree of choices of ingredients coupled with the amount of time you have are up to you. Some dishes cook in 15 minutes, others require more time. But once you have everything combined in your clay tagine maker, time is labor free. I suggest you buy authentic spices without substitutions in order to attain the full impact of this delicious healthful way of cooking. This book could have told us even more but it's ideal to start out with. I was given the book and a clay tagine pot as a Christmas present.
Book Review: Deceptively simple...
Summary: 5 Stars
I bought this book after skimming through a store copy at an Allen and Peterson Appliance Store in Kenai, Alaska, and this book convinced me to splurge for an Emile Henry tagine.
This book may not be a 400-page tome of every single Moroccan delicacy, but the recipes are stunning. Also, it gave me enough inspiration to experiment with different ingredients.
I found the list of references to be extremely helpful. And I thought I knew practically all the good foodie sites on the Internet.
What I also liked is that I didn't have to make or purchase a ton of condiments before I had a chance to play with the recipes. However, it is essential to make the preserved lemons. I found that the Meyer lemon was the best. (However, I had to find a huge jar just to hold these large fruits!)
Yummy!! Definitely great comfort food during an Alaskan winter. And don't forget the couscous!