Tagine: Spicy Stews from Morocco by Ghillie Basan
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Book Reviews of Tagine: Spicy Stews from Morocco
Book Review: I love the food photos....
Summary: 5 Stars
I have always loved Middle Eastern meals and have developed a fondness Moroccan food and all it's specialized cookware in particular. And cooking it and collecting the cookbooks. I am in the process of collecting all cookbooks from this author for the simple reason that you often hear "You eat with you eyes also." "Ghille," of Turkish descent understands this and her cookbook photos with the help of a series of professional photographers not only help you see your "goal" in a dish that may be brand new to you but they inspire you to try this dish as many of these photos will make you salivate with anticipation. And there is a picture for each dish. Visuals are an important feature I consider when determining which cookbook to purchase. Cooking starts long before you make a list of ingredients to purchase. Ghille instills a visual "crave" anticipation before the delightful aromas and tastes of the food are experienced. I like "prolonged anticipation" when I cook. Her cookbooks continue to get better.Book Review: A new perspective
Summary: 5 Stars
Years ago, while visiting an uncle living in Morocco, I was literally transported by the food. I was also struck by the atmosphere in the market in the old Medina in Casablanca; the aromas of spices and their startling beauty have been unforgetable.
Making tagine, a Morrocan every day basic, is now available for anyone willing to try a delicious and surprisingly simple choice of dishes. All you need to start is a tagine maker and this book. The degree of choices of ingredients coupled with the amount of time you have are up to you. Some dishes cook in 15 minutes, others require more time. But once you have everything combined in your clay tagine maker, time is labor free. I suggest you buy authentic spices without substitutions in order to attain the full impact of this delicious healthful way of cooking. This book could have told us even more but it's ideal to start out with. I was given the book and a clay tagine pot as a Christmas present.
Book Review: Deceptively simple...
Summary: 5 Stars
I bought this book after skimming through a store copy at an Allen and Peterson Appliance Store in Kenai, Alaska, and this book convinced me to splurge for an Emile Henry tagine.
This book may not be a 400-page tome of every single Moroccan delicacy, but the recipes are stunning. Also, it gave me enough inspiration to experiment with different ingredients.
I found the list of references to be extremely helpful. And I thought I knew practically all the good foodie sites on the Internet.
What I also liked is that I didn't have to make or purchase a ton of condiments before I had a chance to play with the recipes. However, it is essential to make the preserved lemons. I found that the Meyer lemon was the best. (However, I had to find a huge jar just to hold these large fruits!)
Yummy!! Definitely great comfort food during an Alaskan winter. And don't forget the couscous!
Book Review: Cooking with a Tagine: Spicy Stews from Morocco
Summary: 5 Stars
"A dish of tender meat or succulent vegetables, simmered to perfection in buttery sauces with fruit, herbs, honey, and chiles, an authentic tagine is in a class of its own and has become a fundamental feature of Moroccan cuisine." So says Ghillie Basan the author of this cookbook. The secret of tagines is explained as it is both the vessel used to cook the food and the finished dish. Recipes are for traditional lamb tagines; beef, kefta, and sausage tagines; chicken and duck tagines; fish and shellfish tagines; vegetable tagines; and traditional accompaniments. Some of the fundamental and traditional ingredients that are indispensable to authentic tagines, like preserved lemons, harissa, ras-el-hanout, and ghee, are provided. Lovely photography is by Martin Brigdale. A good cookbook to whet your appetite for Moroccan cuisine.Book Review: Quick "How To" guide for the curious
Summary: 5 Stars
This book was not intended to be a detailed, step by step quide to Moroccan cooking! I purchased this book because it was small (only 64 pages, and each recipe has an in color full page image to accompany it), inexpensive, and a good way for me to 'get my feet wet' with Tagine cooking. True, as a Vegetarian myself, it may appear strange to purchase this seemingly meat heavy recipe book. HOWEVER!!:
There are six vegetarian recipes in the book and the four accompaniment dishes (in all honesty, one of them is for cous cous) listed in the back are veggie friendly, AND any truly savvy cook can definitely prepare several of the carnivorous recipes with meatless items (or just sans meat! :-D). I say it's a worthwhile buy for ANY appetite wanting to learn something new.