Easy Tagine: Delicious recipes for Moroccan one-pot cooking Paperback – Oct 11 2012
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About the Author
Ghillie Bașan has worked all over the world as a cookery writer, journalist, and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of Morocco and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.
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Most Helpful Customer Reviews on Amazon.com (beta)
1) Most recipes require stove-top cooking, which can only be done in a heavy casserole dish, a Le Creuset-style iron pot, or a diffuser on a gas stove (which runs the risk of cracking the clay oven)
2) The few oven-based recipes recommend a temperature of 375 - 400 degrees F, crucially about 25 - 50 degrees too hot for a real tagine.
Many of the recipes are fiddly, requiring many (ten or more) ingredients, several of which are extremely specialized. The descriptions of how to cook are often hard to follow, eg, page 75 instructs to place a marinaded fish onto a plate, add two sauces to a dish, add the fish to the dish, cover with foil (surely the lid?) and bake for 10 - 20 minutes until the fish is cooked through. Hmm. 10 to 20 minutes is an unfortunate lack of guidance when steaming fish. I realize it depends on the size of the fish, but this sort of thing can't be checked and some sort of size/thickness-related guidance would have been very welcome.
On the positive side, the book is nicely photographed and the book includes many (actually too many) caveats for those trying to recreate the recipes without the aid of a tagine.
In short, I strongly suspect there are better books to use with an actual tagine. The real problem with this book, aside from an occasional lack of clarity, is the title. It should be:
"Challenging Cuisine: delicious recipes for North African cooking in a variety of modern kitchen appliances."
If that appeals, this might be the book for you. For my part, I can't help being deeply disappointed.
must have for cooking with a tagine
authentic recipies in this book