4.0 out of 5 stars
Classic and unusual, Jan 11 2012
This review is from: Tagine (Hardcover)
Ghillie Basan wrote a brief but approachable book to explore Moroccan cuisine. I found the Lamb and Chestnut recipe very different than expected. The kitchen smelled like cinnamon for hours, certainly not hard to enjoy. The dish turned out a bit sweet for my tastes but interesting nevertheless. Looking forward to trying more from this book!
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2 of 2 people found the following review helpful
4.0 out of 5 stars
Authentic & Easy to follow, Oct 30 2011
This review is from: Tagine (Hardcover)
I have enjoyed cooking the occaisional Moroccan dish for many years, but after a trip there in 2009, I decided to expand my repertoire. These recipes are easy to follow and reliable. If you don't live in a city where some ingredients are readily available, you may need to make some items at home (preserved lemons & rad el hanout). I've had many dinner parties and always have requests for the recipes. If you enjoy cooking, this is a great book!
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4.0 out of 5 stars
Tagine, Aug 3 2011
This review is from: Tagine (Hardcover)
Using a tagine is complex and the worst fear is that every time you use one the flavors are going to be the same as the last time you made something. This book is helpful in ensuring each dish has its own purpose and flavors. It is well written and presented. Doug Murray
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