Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking

A broad range of delicious tagine and couscous recipes. Straightforward with plenty of added notes on cultural traditions and advice on accompaniments. Recipes also for Moroccan staples such as the ras el hanout spice blend. Beautifully photography, including pictures of each dish. I'm using a pressure cooker rather than tagine or casserole dish. Essentially, I greatly reduce the liquid content, cut the cooking time to around a third and am judicious with the spice etc content. Works wonderfully! (Thanks to hip pressure cooking for a starter tagine recipe as a base).

A really excellent book. Simple to follow recipes, they work the way they are supposed to, don't worry about getting a tagine. I've been making everything in a heavy cast iron skillet and it all works fine. Really good range of flavours. Daughter lives out of this book because she is gluten free and dairy free and essentially everything in here works for her. Simple instructions, most ingredients really easy to find, nothing complicated. Bought a copy for my sister. Bought one for a friend who likes it so much he has now bought a tagine. It's a great book, beautiful food, really good flavours and most of them are easy and quick to make. You do not need to be an expert cook with this book.

Some overlap with fbe book "Tagines" by the same author. A good basic gide to the cook who is new to Maroccan food.

Plenty of Berber /Arabic menus and dishes at a very reasonable price.

When we received a Tagine for a Christmas gift, we thought it was a bit of a gimmick. However, once we tried one of the recipes that came with the tagine, we were instantly sold on it, and then purchased this book. Morroccan food is full of flavour and when cooked in a tagine is very moist and soft rather than traditional roasting. There are some great recipes in the book covering fish, fowl, meat and vegetable dishes. A great book that is very basic, which suits most would be experimantal cooks!

I first cooked a tagine recipe out of a magazine and the results were so amazing that I wanted to cook more Moroccan food and do it properly. I bought a Tagine and the smaller version of this cookbook, which I really like. My sudden discovery and cooking of Moroccan food has now got my family hooked, so for my sisters birthday I have bought the book again.....however this one is bigger and brighter than my version ( and nicer ). I love the basic recipes for preserved lemons and spice mixes and each recipe I have made has turned out to be something special. If you want to try something new then get this book - you will impress yourself and your guests with mouthwatering recipes and the most tender meat ever.

I bought this book for my wife as she is very interested in middle eastern cooking - and I like eating the results! So far it is a very good book with clear guidance, looking forward to the next serving.

This was given to me as a present and since then I've bought it for two other people because it's so good. I've since been on a Moroccan cookery course to improve my skills and the food is lovely and fresh, no dairy which lots of French and European dishes involve. This book is clear and simple and the recipes work. What more do you need from a cookery book? Inspiring.

肉、魚、野菜に分けてモロッコのタジン鍋レシピを紹介しています。伝統的なマトンからほぼタジン鍋を器として使うような軽いサラダ系料理まで網羅していて、美しい写真がそれぞれのレシピについています。いままで５つほど試していますが、とてもおいしいです。また、レシピに書かれているように、厚手のキャッセロールなどでも同じように調理でき、タジン鍋そのものは必須ではありません。使用する材料もほとんど日本で手に入るので、試しやすいと思います。

سلام عليكم لا اريد كتاب انا ابغى طاجن طبخ الاكل

I received a tagine for Christmas last year (2012) from my brother and used this book to make my second dish: the butternut squash tagine with almonds and sultanas. It turned out looking just like photo. I modified it slightly, adding black-mustard seed to the olive oil at the beginning to give it an additionally nutty flavour. I also tried it with a spice melange from a seller in BC, listed here in Amazon: Sultana Spice World Blends. They also have a Ras el Hanout and a "Moroccan Magic" blend. These were so fragrant that when they arrived in a bubble-wrap package, we could smell them through it. Delicious! I used the "Hot Hot Maroc" with additional roasted cumin and grated ginger too. Today is -30C outside and this was a perfect, toasty, cozy dish for dinner. http://www.amazon.ca/shops/A1OB0B497TGIE0

One of the best cook bookes we own and currently a favorite with our guests. Clear descriptions, easy recipes and absolutely delicious

I've had this book for a little over a month now and have made several recipes from it. The finished dishes were absolutely delicious and have gotten raves from my husband, who has never been that fond of Moroccan restaurants. But he just loves the food that comes out of this book. The recipes are nicely adapted to the American kitchen and rely on fresh ingredients. The cooking techniques used are not at all complicated and are pretty easy, actually. You don't need a real tagine to cook in (although the ones made by Emile Henry are really pretty); I use a 4 qt. All Clad saute pan and this is the right size for the recipes in the book. The basic buttery couscous recipe is fabulous and is now the only way I make couscous. No more sticky lumps of couscous. Each grain comes out perfectly separate and fluffy and deeply flavorful. This cookbook is also a joy to read, with excellent commentary on Moroccan cooking and folkways and simply gorgeous photography. I also have her Flavors of Moroccan Cooking (I think that's the title) which has a lot of duplicate recipes, but a wider range of foods. But it is also a beautiful book and either one would make a wonderful gift for a friend who likes Mediterranean/ethnic foods.