Tagine Greats: 100 Delicious Tagine Recipes, The Top 100 Moroccan Tajine recipes - Second Edition Paperback – Dec 11 2009
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The introduction alone is all lifted completely from text written by Paula Wolfert - I include it below so that due credit is given to this author. For Ms Jo Frank to think this will pass unnoticed, well let's just say, she picked the wrong author to copy.
Why? Because Paula Wolfert is one of the best known international chefs , with eight previously published cookbooks, all considered classics. According to her website, these include: "Couscous and Other Good Food From Morocco, The Cooking of Southwest France, and five books on Mediterranean cuisine including the much praised Cooking of the Eastern Mediterranean." She is a heavy weight - she has won the Julia Child Award three times, The James Beard Award five times, The M. F. K. Fisher Award, The Tastemaker Award and been a finalist for the British Andre Simon Award. She is the creator of the open Facebook Moroccan Cooking Group.
To wit, this is the main source for the introduction, Tagines dot com,. Compare it with the intro to this book and you'll see it's identical.
"A tagine (tajine in Europe but never tangine) is a type of dish found in the North African cuisine of Morocco. It is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of heavy clay which is sometimes painted, glazed, or remain unglazed. A tagine consists of two parts, a base unit which is flat and circular with low sides, and a large conical and dome-shaped cover that rests inside the base ring during cooking. The cover is so designed to promote the return of all condensation to the bottom.
Tagines in Moroccan cuisine are slow-cooked dishes braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Tagines can be made vegetarian or wwith meat. The preferred cuts of lamb are the neck, shoulder or shank cooked until it is falling off the bone. It can also be made with any meat. Moroccan tagines often combine lamb or chicken with a medley of ingredients and seasonings."
According to Paula Wolfert: "No matter what the month, there is a tree somewhere in Morocco bearing fruit for the tagine pot. The combinations may seem unlikely at times, but I guarantee you will find them delicious: lamb with olives, quinces, apples, pears, raisins, prunes, dates, with or without honey, with or without a complexity of spices.
In the fall, use greening or wine sap apples. In the summer, try fresh apricots, or the type of hard, fuzzy, green crab apples called, in Morocco, lehmenn. In winter, I recommend the heavy and rich tagines made with prunes or dates, and, anytime of the year, lemon and olives.
The combination of lemon and olives is so popular in Morocco that one ought to regard it as a general theme on which variations, each one applicable to a specific category of sauce, are possible. Different-flavored olives work best with specific combinations of spices. For example, the following multi- spiced classic employs the green-cracked type of olives, more appropriate here than mellow reddish purple olives, which are used with sauces made with a combination of ginger, saffron, and olive oil. In the following recipe, as the sauce begins to boil, the cracked olives will release some of their juices, which in turn will thicken the sauce.
Most tagines involve slow simmering of less-expensive meats. The ideal cuts of lamb are the neck, shoulder or shank cooked until it is falling off the bone. Very few Moroccan tagines require initial browning; if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist. In order to accomplish this, the cooking liquid must contain some fat. Don't be concerned by this, later it is all skimmed off."
courtesy of Paula Wolfert
Compare it and you will see - this book is plagiarized.
For the 20 buck I paid for it, I'd say it is 2-4 times overpriced.
The only reason I'm not returning it because the recipes included look promising, so there is your two stars.