Product Description

Get ready to experience a tantalizing side of slow cooking with this one-stop guide to the delicious world of tagines. Named for the traditional Moroccan cooking vessel these mouthwatering meals are simmered to perfection ensuring every bite is infused with the maximum amount of flavor. Including traditional recipes such as Chicken with Pomegranate and Walnuts and Fish with Chickpeas and Peppers this deck also features modern classics that show the versatility of the tagine—such as Catalan Beef Ragout and Ossobuco alla Milanese. And with professional tips and tricks throughout this deck makes it easy for anyone to master the fine art of tagine cooking.

Product Details

• Amazon Sales Rank: #23392 in Books
• Published on: 2008-12-03
• Number of items: 1
• Binding: Cards
• 25 pages

Features

• ISBN13: 9780811865203
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
Joyce Goldstein is a San Francisco-based author and chef. Her previous books include Cucina Ebraica and Italian Slow and Savory.

Leigh Beisch is a food photographer living in San Francisco.

Customer Reviews

Great "overview" of Tagine cooking & general recipies.
This is a great little find. There is an overview which discusses the different Tagine manufacturers currently "out there" and tagine cooking "overall". Wish I'd had a chance to peek at the "general" card prior to getting the actual Tagine, glazed vs traditional, vs modern! Includes a good cous cous recipe for a solid foundation from which to build an entire meal. The recipes are good basic "crowd pleasers" that are very easily adaptable for any cook who is even moderately adventurous. 4 Vegetable, 4 fish, 5 chicken, 4 lamb, 5 beef, 3 pork recipes. Also includes a recipe for 2 Moroccan pantry "staples" : Preserved lemons and Tunisian Harissa (Spice sauce/seasoning) along with cooking and serving traditions. All the recipes could be cooked using a good quality cast iron/enamel dutch oven as well; which for me is great as my tagine (the Le Crueset) is too small for some of the recipes. Advice: Order some "genuine" cinnamon, which differs from American cinnamon, for an additional taste "upper". YUM. Still not sure what a "quince" is though! : ) ha ha

exactly what I wanted
The recipes in this deck are easy to read and follow. Therre is a nice mix of meat based and vegetable dishes. A great stocking stuffer for budding and experienced chefs.

Unusual but great little collection
I took a risk with this, since it was all wrapped up in plastic and I couldn't peek inside. What an adventure. As one reviewer noted, there is an introduction to the tagines out there, and having found a great deal on a STAUB, tried some of these recipes. My oh my. The tagine makes food melt in your mouth. And the taste.....Ahh. There are foundation recipes for preserved lemon, harissa, cous-cous. So far, the recipes are good.