Tagines and Couscous: Delicious Recipes for Moroccan One-Pot Cooking

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.