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The Modern Tagine Cookbook: Delicious Recipes for Moroccan One-pot Meals Copertina rigida – 13 agosto 2019
Opzioni di acquisto e componenti aggiuntivi
- Lunghezza stampa144 pagine
- LinguaInglese
- EditoreRyland Peters & Small
- Data di pubblicazione13 agosto 2019
- Dimensioni17.02 x 1.78 x 20.96 cm
- ISBN-101788791436
- ISBN-13978-1788791434
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- Classic Recipes of Morocco: Traditional Food and Cooking in 25 Authentic DishesGhillie BasanCopertina rigida
Descrizione prodotto
Recensione
Dalla quarta di copertina
Try the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included are less traditional but equally delicious recipes for beef and
L'autore
Dettagli prodotto
- Editore : Ryland Peters & Small; 1° edizione (13 agosto 2019)
- Lingua : Inglese
- Copertina rigida : 144 pagine
- ISBN-10 : 1788791436
- ISBN-13 : 978-1788791434
- Peso articolo : 524 g
- Dimensioni : 17.02 x 1.78 x 20.96 cm
- Posizione nella classifica Bestseller di Amazon: n. 1,484 in Piatti e portate
- n. 1,916 in Cucina internazionale e regionale
- n. 2,448 in Ricettari generali
- Recensioni dei clienti:
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Original review >>>
This book bears a strong resemblance to my go-to book for Indian Curries, Camellia Panjabi's 50 Great Curries of India. https://www.amazon.com/Greatest-Curries-India-Camellia-Panjabi/dp/0857836609/ The Modern Tagine has a short front section that lays out the basics, perhaps one would say the "theory" behind the recipes that follow. The recipes are well grouped, and like Panjabi's book, a photo of the finished item is on the facing page from the recipe. This is not a book for people who cannot boil water. Some knowledge of general Western terminology and technique is required, so that when things are chopped, diced, and sliced you will get good results.
The book has not been in print long enough for me to have made everything, but as a fan of lamb recipes from any culture, I was able to start in the front of the book. There appear to be good vegetable and sea food tagine recipes, and the general nature of ingredients are well covered. All recipes are given in both Imperial and SI units, and the author makes a point of saying that with ground spices in particular "spoon" measurements should be level full.
It is worth noting that there are wide variations in tagines (the vessels), and to some extent your purchase will have an effect on the way you proceed. A good argument for the Le Creuset item is that you can brown the meat in the pan where everything will eventually be cooked. Otherwise, there will be a good bit of back and forth.
Amendment >>>
A couple of months have passed, and I have made 10 recipes from this book. The crowd pleaser is the cauliflower and chick pea tagine from the "vegetable section." We have made it three times now, and everyone who has eaten it has had good things to say about it. What follows are a couple points that I could not have realized without wading deeper into the cookbook.
1. The ingredients are spec-ed well for USA customers in the sense that many substitutions are listed. For example, with lentils and beans, the author points out that you should feel free to experiment.
2. The amount of food that each recipe makes is better suited to a larger tagine than my 2 3/4 qt Le Creuset model. I have found that scaling to 75% works well, and still provides plenty of food for four adults.
3. Many (perhaps most?) of the recipes have the property that there is some 10 minute long step at the end to finish the tagine. This allows you to cook the dish all but the final step, and then warm it up a few minutes before the last step. For dinner entertainment, this is handy.
4. So far, all the finished ingredients look much like the photos. I have found this fact to be a good indication that things are going as intended.
5. If you are fond of wine, the cuisine of Morocco is much better suited to Mediterranean wines from Spain, France, and Italy that the superficially similar cuisine of India. I have had excellent good luck with Riojas.
6. Buy some harissa paste to get started. It is a difficult flavor to "guess at" by making your own spice blend.
7. Timings have been a bit short, but I may be being conservative with what constitutes a simmer. Consequently, if the book says 20 minutes you may need 25 or 30.