Tagine: Spicy Stews from Morocco by Ghillie Basan
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Book Reviews of Tagine: Spicy Stews from Morocco
Book Review: Perhaps this would be more popular if it were called "Simple Stews"
Summary: 4 Stars
This is an extremely nice set of recipes, all of which were designed to be cooked in a tagine. The title's implication is that if you aren't serious enough to buy one of the conical cookpots, this probably isn't for you (the way a Waffle Cookbook expects you to own a waffle iron); but I have zero problems cooking these dishes in an ordinary chicken fryer, and I can't see that I'm missing anything. (Mind you I wouldn't *mind* one of those pretty tagines, but it hasn't become a necessity yet.) Basically, these are stews or braises... which sounds much less intimidating and exotic, doesn't it?
If you own a general Moroccan cookbook (I have and like Cooking at the Kasbah, plus I've read a few others) you'll certainly find a few tagine recipes, but most of the overview cookbooks stick with a few standards. (Unfortunately for me, that usually means lamb and/or olives, neither of which we eat.) With 25 tagine recipes in this collection, obviously there is a wider range, and not all of them will make you point and say, "Oh, I need to go to the middle-east market to make that!"
For example, the recipe I made so far -- spicy chicken tagine with apricots, rosemary and ginger -- uses ingredients you can find at your local grocery store. It was also breathlessly easy to throw together for a midweek supper: saute onion, rosemary, ginger, chiles; throw in a cinnamon stick; brown the chicken thighs; add a few more items (such as dried apricots and a can of tomatoes) and simmer for 40 minutes. Serve with couscous. I won't need to tell you to smack your lips and say, "Yum!"
A few recipes do call for typical Moroccan ingredients, such as the chile-spice paste call harissa (which you can buy in gourmet markets, if you don't feel like following the author's recipe) and preserved lemons (also available in gourmet markets, though they're *really* easy to make if you happen to find a decent price for a bag of lemons).
There are 6 lamb tagines (such as one with quinces, figs, and honey), 3 beef tagines (one has beets and oranges), 3 chicken, 4 fish, and so on. The 6 vegetarian options don't turn me on all that much (though "baby eggplants with cilantro and mint" sounds good), so I wouldn't encourage a vegetarian to buy this book. Every recipe has a photo of the finished dish.
Overall, though, this is a nice little cookbook -- and you don't have to buy any hardware before you invest in it.
Book Review: Terrific introduction to tagine. Easy, delicious recipes.
Summary: 4 Stars
Several reviewers have complained about the length of this book -- and it's not a long treatise on Tagines, with hundreds of recipes. But, chances are you are getting this after recently getting a tagine, or having some delicious Moroccan dish. In that case, it is a perfect introduction. I have made about a dozen of the recipes in the book -- they are well presented, beautifully photographed and easy to follow.
The lamb tagines are a real favorite here -- in particular the less sweet ones. Kefta are surprisingly easy and incredibly good -- both of the kefta tagines are now regulars. It's nice that you can even order Mustapha's Moroccan Ras el Hanout right here on Amazon. This is a great spice blend well worth adding to your cooking repertoire.
Don't skip the salads in the back -- the melon and mint is really good. And, the citrus, onion and olive salad is a keeper. This is one of those combinations that I wouldn't have thought would work -- but it is terrific. The sweet/tart orange is a perfect foil for the red onion and the oil really blends it together. I first encountered this salad in a Claudia Rhoden book (see below)-- this is basically the same recipe.
Also, baked couscous is definitely the way to go. For a long time I just did the "add boiling water and soak" method. Not even close. Use this recipe or similar.
If you want more recipes, and more writing, I would recommend buying Arabesque: A Taste of Morocco, Turkey, and Lebanon -- which has food from a broader region, but includes some great tagines, and is the place where I first encountered the citrus/onion salad that is also in this book. It's probably my favorite cookbook of the last few years. However, don't let that stop you from buying the small gem as well.
Book Review: Delicious things.
Summary: 4 Stars
We've been picking out a tagine or two to prepare each week... and so far all have been absolutely delicious! Because some of the items must cook slowly to enhance the flavors, I imagine it would be difficult to overcook anything-- yay for me! There is a middle eastern market near my house where I have been able to get some of the unique spices and ingredients. I have also found there are plenty of spice retailers online if you don't have access to such a market near you. The book admits there are some not-so-traditional tagines included, like the creamy shellfish tagine. Totally delicious, however. There was one recipe with saffron in the title, but saffron could not be found listed ANYWHERE in the recipe. I found that perplexing. Still, I rate this book 4-stars as it has brought new culinary delights to our table and tummies!Book Review: Great, but limited recipes
Summary: 4 Stars
Varying foods from different cultures are wonderful. I've been intrigued by tagines, so I finally bought one, along with this recipe book. the first one I tried was awesome! My only concern is that the book has only limited recipes for mainstream American tastes. Most of us are not in to monkfish and red mullet. The recipes that are here are terrific, and, on a preliminary basis, I am sold on tagine cooking.Book Review: Tangines
Summary: 4 Stars
Intersesting and informative book. I shall try some of the recipes soon. They are easy to read and understand. I think the ingredients are readily available as well. Thank you for writing this book.