150 Best Tagine Recipes: Includes Recipes for Spice Blends and Accompaniments Paperback – Illustrated, July 28, 2011

It will seduce you into the ease and warmth and richness of tagine cooking, which most of us Americans are unfamiliar with. You can proceed with clarity and confidence because of her accuracy. If you have a juicer (or are considering acquiring one), you would be careless if you neglected to buy Pat Crocker’s The Juicing Bible, authoritative and comprehensive and inspiring, like this one!

This book is well worth the money. It's organized & very comprehensive with a wide variety of Moroccan recipes that sound very yummy! It has lots of basic information including a section about various Moroccan spices & how to make them at home. There are also tips for substitutions if a particular ingredient is not readily available. I read through it at one setting because it was so exciting to have so much information in one publication. The book is written with a lot of emphasis on using modern tagline-style cookware. I plan to use a plain clay pot so it will require a little bit of adaptation but I definitely recommend this book to anyone interested in exploring the art of creating Moroccan cuisine!

Nice variety of tagine recipes. Beware of a few misprints though! Rules to remember with tagines…1. Low temperatures and long cooking times only for CLAY tagines (300 degrees)… Oven preferred, as heat diffusers on stove top often aren’t reliable. Last thing you want is a broken tagine, and too much heat will do it! For most tagines, expect a 2-4 hour cook time. Fish/seafood will be closer to an hour, maybe a tiny bit longer…2. Use enough oil/ghee. 4tbls minimum. Trust me. You don’t want stuff to stick! Clay tagines don’t like being scrubbed! Also, don’t temperature-shock it. (Hot to cold visa versa)3. Use enough liquid. Sometimes the recipes in this book don’t call for enough oil or liquid. In general, I would go with liquid minimum of 3/4 cup—- 1 cup seems to be ideal…4. Finally, try to find good ras al hanout. It’s worth it! Ras Al hanout should be complex tasting. I personally make my own 25+ ingredient blend, and it’s fantastic if I do say so myself.😂. Hey, in Morocco, it could contain way more spices than that! When choosing a store bought (or Amazon bought) variety, rose petals and lavender in the ingredients list tend to be a great sign.Happy cooking!

The recipes are incredibly tasty and easy to make. I am so excited to go on this Moroccan journey!

I am new to cooking with a tagine and I really, really like this book. First of all, the few recipes that have been attempted has been really good -- even my wife whose tastes in food can vary from mine, has liked the few dishes that have been attempted. There is even a hummus recipe that does not use a tagine and it is outstanding.The other thing that I like about this book is the introduction that explains how to care/maintain a tagine, as well as some instructions to enable cooking on a stovetop and in an oven. The book is written for special tagines to be used on stovetops or flames, but the author provides information what needs to be done when the tagine is used in the oven (and possibly on a grill with in-direct heat). I appreciate some forethought by the author to give advice on cooking techniques to those of us not familiar with.I do not have other tagine cookbooks in my library to compare this book to. I cannot tell to how authentic the recipes are, but I do know what I like and I really like the recipes to have been attempted. I have even altered some of the meat recipes to a remove the meat and have a vegetarian dinner -- the food was nonetheless tasty.

I was impressed with the variety of tangine recipes.

The beginning of the book discusses the different types of tangines and their pros and cons. It then gives you the recipes for the various spice rubs needed or substitute rubs. Then a wide variety of recipes for a variety of tastes and dietary needs.

Had the most delicious meal last night. The Persian Chicken dish. I made a few changes in one of the mixtures as I don't like hot spicy food, but otherwise I followed the directions and it was better than any meal I have eaten in any restaurant.The book has wonderful info on use. Happy I read it as my Tagine did get a very fine long crack on the bottom and she says it is nothing to be concerned about. I think I got it as I used a diffuser that is 8 1/2" and the Tagine is 12". I ordered an 11" diffuser today.My husband was annoyed that I bought the Tagine, but now loves it as he also thought the meal was superbI am now stocking up on spices mentioned in the book and looking forward to making other delicious meals..