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

Pat Crocker
4.0 out of 5 stars  See all reviews (2 customer reviews)
List Price: CDN$ 27.95
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Book Description

July 28 2011

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.

Frequently Bought Together

150 Best Tagine Recipes: Including Tantalizing Recipes for Spice Blends and Accompaniments + Tagines & Couscous + Tagine
Price For All Three: CDN$ 53.29

  • Tagines & Couscous CDN$ 20.65
  • Tagine CDN$ 15.12

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Product Details

Product Description

About the Author

Pat Crocker is an international award-winning cookbook author, culinary herbalist and professional home economist.

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Customer Reviews

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Most helpful customer reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars If you want to cook using a Tagine buy this book! Jan. 10 2013
Format:Paperback|Verified Purchase
This is an amazing book and the best compliment to starting to cook "traditional" Tagine meals. The book has a comprehensive list of the various spice blends and pantry ingredients needed as well as easy to use recipes to make your own spice mixes. I've even learnt how to preserve lemons.
The recipes are easy to follow with measurements in both metric and "cups and spoons".
It's a great book, highly recommended.
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3 of 4 people found the following review helpful
3.0 out of 5 stars First impression...disappointed. Oct. 18 2011
This cookbook is black and white, with only 16 total (colour) pictures in book center. I was disapointed that the majority of recipes are geared for time-saving, stove-top method. To me, the joy of tagine cooking is in the oven-stewing and melding of flavors. However, an oven cooking alternative is suggested in front of book.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.7 out of 5 stars  19 reviews
32 of 36 people found the following review helpful
5.0 out of 5 stars Great tagine starter book! Jan. 16 2012
By SunTrish - Published on Amazon.com
Format:Paperback|Verified Purchase
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!
14 of 15 people found the following review helpful
5.0 out of 5 stars Comprehensive Feb. 24 2012
By Melanie Crain - Published on Amazon.com
Format:Paperback|Verified Purchase
The 150 Best Tagine Recipes covers the subject from the basic spices to the completed dishes. It also provides side dishes and desserts to complete a Moroccan meal. This is especially good for people new to this cuisine as I am. The book is a good place to jump in and try new flavor combinations.
11 of 12 people found the following review helpful
5.0 out of 5 stars Pat Crocker is a fabulous cook! Aug. 6 2012
By Barb in Milford - Published on Amazon.com
Format:Paperback|Verified Purchase
Great tips, good info on tagines if you have never purchased one before. I have seen Pat Crocker at the MHA herb conference and let me tell you, this gal can COOK! Unique blends and simple recipes make this a big hit in my house.
7 of 7 people found the following review helpful
3.0 out of 5 stars Good but lacking May 4 2013
By Margaret Randall - Published on Amazon.com
This is a good book for someone learning to cook with a tajine. My complaint is that it contains a number of recipes for which certain ingredients figure in the title but then do not appear anywhere in the recipe itself, neither in the list of ingredients nor in the method. Sometimes one can figure out when the ingredient is added, sometimes not.
3 of 3 people found the following review helpful
5.0 out of 5 stars Good food May 20 2013
By Antonious Block - Published on Amazon.com
Format:Paperback|Verified Purchase
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.
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