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

3.8/5 ( ratings)

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 , 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.

Language: English

Pages: 224

Format: Paperback

Publisher: Robert Rose

Release: July 28, 2011

ISBN: 0778802795

ISBN 13: 9780778802792

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

3.8/5 ( ratings)

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 , 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.

Language: English

Pages: 224

Format: Paperback

Publisher: Robert Rose

Release: July 28, 2011

ISBN: 0778802795

ISBN 13: 9780778802792

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