5 comments about Soul Food: Classic Cuisine from the Deep South.

1. A delightful book full of delicious recipes with clear instructions, family histories and a whole new vocabulary of odd expressions and descriptions of food. I also bought the more famous "Sylvia's Family Soul Food Cookbook" (Sylvia has a famous restaurant in New York), but I actually prefer this one slightly more, although both are absolutely wonderful. Sylvia's book is larger, more colourful and has more photos than this unassuming book by Sheila Ferguson, but the recipes for both books are just as mouth-watering; Sheila's book has a delicious recipe for "Red Devil's Food Cake" and Sylvia has a similar one called "Red Velvet Cake", for example. It's just that "Soul Food" by Ms. Ferguson has a few more unusual and unknown recipes in it, like her recipe for "Fergy's Fried Chicken". Most of the recipes look delicious and it all depends on the skill of the cook attempting these gems I guess, but I think both books are great references on this style of cooking and both are equally perfect. I would just be more likely to give Sylvia's cookbook as a gift because it is more elegant and I'd probably keep "Soul Food" for myself. No, come to think of it, I'd keep both.



2. This book was full of food that if you eat on a regular will probable cause heart problems, high blood pressure and high colestoral. Let find a better way to eat black people.We are not slaves any more we have options.



3. I don't like this book at all because the recipes are not good at all.



4. I use this book all the time. The author infuses authentic soul food recipes with tales of her and our rich cultural heritage. From sumptuous buttermilk biscuits to delicious sweet potatoe pie, the recipes are easy to follow. Every recipe I've made in this book has turned out delicious. This is also a great gift for newlyweds.



5. I am a mom of a large family, and I love this cookbook.The recipes are **great**,I also like the stories (and the history of some of the dishes) that come with the recipes.These are Down Home Style recipes that use things we have on hand in our kitchens and pantries.All the recipes I have tried in this book have turned out well, and my family loved them.GREAT Southern Soul Food Cookbook.My Grandma taught me how to cook and some of these remind me of her recipes (of course none were ever wrote down, she knew what to put in them though, and how much). Enjoy!!

5 comments about Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes.

1. The book is great, I also bought the cd which is great and expected recipes to be read on it and there were none except for a few on recipe cards. Good that I bought the book because I was really looking for the recipes.



2. My daughter reproduced the same Caramel Cake that Maya made as a guest on Martha Stewart's show, for my birthday last fall...oh my gosh, it was so good!
   
   So good that I gave her Hallelujah! The Welcome Table, for Christmas.
   
   It is a warm and wonderful book, chock full of memories and yummy recipes...including the Caramel Cake.



3. I love this cookbook. I have already tried some recipes from it. Almost three weeks passed, however, before I received it. I am very satisfied with it.



4. A wonderful mix of story and recipe.
   As I try these wonderful southern dishes I recall her stories and I can sense the history of the dish.
   the caramel cake is worth 10x the price of the book alone.



5. None comes better. The recipes are honest and measure up to the quality of the author! Props to Sister Angelou !

5 comments about A Baker's Odyssey, includes DVD: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage.

1. Golden baked goods never looked so good. What pushes this cookbook a head of the pack is the enclosed DVD. The author takes time to demonstrate some of the recipes enclosed in the book that some might find challenging. Starting with pie crust, he also includes, Swedish cake, motza, cannoli and about 4 other recipes on the DVD. Having a DVD demonstrating some of the recipes with a cookbook is long overdue. I'm glad the cookbook world is finally attempting to incorporate technology where it can really benefit. Pairing this type of visual instructional manual with a diversity of recipes makes a great cookbook, a fabulously useful one. Not only does it basically begs you to try the recipes because you don't have an excuse with the enclosed demonstrations. But is helps insure success of the recipes it demonstrates. This should be the standard for most cookbooks.
   
   Another thing that sets this cookbook apart is that it's a diverse offering of international baked goods. Mexican, Jewish, Italian, Hungarian, Thai, Chinese, Norwegian, Middle Eastern (Iraqi, Lebanese), Nigerian and so much more. Technology meets culinary diversity in the cookbook world, I hope this is the beginning of many.
   
   This is a great gift for any occasion for someone who is afraid to bake and needs a little help. It will aslo be of interest to the seasoned baker who would enjoy a diversity of recipes added to their collection. This is also a great cookbook for parents to work on with their kids as a family activity because of the demonstrations. These types of activities can inspire creativity, critical thinking skills, and lead one to making a Basic Home Economics Course right in your own home!
   
   Hopefully this book's use of of technology will become the standard and not the exception.



2. "A Baker's Odyssey" is thick with recipes of all kinds---fried sweet pastries and doughs, flatbreads, savory & sweet pastries, yeast breads & pies (both sweet and savory), cookies, cakes, tortes, and more.
   
   There are a few small bundles of color photos in the book. Most of the time I'm happy either way when it comes to the presence of photos---they aren't a must-have for me the way they are for some folks---but given the wide array of unusual (to me, anyway) treats in here, I would have loved more photos. The ones that are here are gorgeous, though.
   
   There are plenty of notes on ingredients, which is incredibly helpful given that, for example, you might not have worked with lard before. Mr. Patent even includes instructions for rendering your own so it'll be of better quality than that found in your average grocery. There are also plenty of notes on equipment; just because these are traditional recipes doesn't mean you have to forgo modern convenience appliances!
   
   A Baker's Odyssey includes recipes from all over the world---Kahk from Iraq; Puff Puff from Nigeria; Casatelli from Italy; Lebanese pita; Norwegian lefse; and on and on. I'd say that hands-down the biggest hit out of the recipes we've made so far was the Kachauri, fried flatbreads stuffed with a spiced split pea mixture. Cheese Sambouseks were quite popular as well---pockets stuffed with an egg-and-cheese mixture. We made a delightful whole wheat oatmeal bread as well as the tasty, crunchy little Kahk nibbles.
   
   The recipes are clear and easy to read. So far I've only found one editing snafu (two slightly different sets of instructions to divide up a dough in one paragraph, such that it took a moment to realize I wasn't supposed to try to divide up the dough multiple times) and it was easily recognized and dealt with. All in all, I expect this will become one of our more treasured bread books. I just love being able to try out the vast wealth of recipes from around the world.



3. `A Baker's Odyssey' by professional Zoologist, Greg Patent is a sequel to his excellent `Baking in America' and is also different from the rich selection of books we have on American desserts from the likes of Nancy Baggett, Wayne Harley Brachman, and Judith Fertig. It is most similar to `A Baker's Tour' by noted baking author and teacher, Nick Malgieri, except that Professor Patent limits himself to baking imported into the United States by Immigrants.
   This book successfully emulates the virtues of `Baking in America' in many ways. First, it is a superior reference on how to recreate authentic recipes for many classic international dishes, plus some great homegrown dishes, especially from my favorite Pennsylvania Dutch corner of the world. Second, its discussion of the fundamentals is far more nuanced than one would expect in a book intended to be a collection of traditional recipes.
   The very first recipe I checked, for the Russian Easter bread, kulich, is a fine example of both how thorough and how `ethnic' Patent's recipes can be. I have found and made similar recipes in both Betsy Oppenneer's `Celebration Breads' and in `The Best of Gourmet, 20th Anniversary Edition', and it is fascinating to see what the three recipes have in common and what is different. The most surprising common feature is that all three recipes call for baking the bread in two pound coffee cans. And, I can testify from experience that one strays from this recommendation at your own risk. I have mad kulich in three quart soufflé dishes and in 1 quart soufflé dishes, and neither one came out quite as good as I expected. There is something about the metal and the tall thin shape of the container which seems to be needed. The problem is that all 2 lb coffee cans today come with easy open tops, with pronounced lips, which make them virtually unusable as baking pans. I found that small metal springform pans are a reasonable substitute to the metal coffee cans. One simply has to carefully follow the directions on how to determine when the baking is done. The primary difference between Patent and the two more `modern' recipes is that Gourmet and Oppenneer both call for two rises of four hours or less while Patent's grandmother's recipe calls for three rises totaling up to eight hours. Less significant differences are that the modern recipes add saffron. I constantly puzzled over how Russian peasants could get or afford saffron. Patent's ethnically accurate recipe achieves the yellow coloring form using plenty of eggs and butter.
   The second recipe I checked was the classic Pennsylvania Dutch shoo fly pie. Not only does Patent include one, he includes two, both from authentic sources, Betty Groff and William Woys Weaver. So, Patent remedies the omissions in practically every other authors' book(s) on `American' baking.
   Another ethnic recipe very important to me are the Hungarian Walnut Torte, classically flourless, with `body' provided by walnuts and bread crumbs and lift provided by egg whites. Patent gives ample instructions on being careful not to over bake, but I'm surprised he gives no special instructions on how to avoid droopy centers. I'm totally amazed that my grandmother was able to make this cake without a droopy center. When my aunt took over the duties of making it for my birthday, her cake always drooped.
   The last recipe near and dear to my heart I found was for Apple Strudel. Like every other recipe, this one comes from an authentic German recipe, relayed by an authentic German! The highlight of the recipe is that it includes instructions for making strudel dough from scratch. There is a family resemblance between strudel dough and the Greek Phyllo dough, but anyone who has improvised strudel with Phyllo knows they are simply not the same thing. German / Austrian strudel dough is a bit easier to make, and has more body to it.
   As I have intimated above, every recipe comes from an authentic source. Patent had a good start for his cosmopolitan sources, as his parents were Iranian and Russian, and he was born in China. And, virtually all the recipes have a basis in home baking. There is not a trace of artisanal baking from ambient wild yeasts, something which can only be done effectively with a commercial bakery which specializes in such breads. Thus, the whole world of artisanal breads is left for other writers. But this is no loss, as this is a very well-tilled field of writing.
   It is just a bit surprising to find no hot cross buns, especially since it did not appear in `Baking in America'. It is not surprising to find no buttermilk biscuits, since that did appear in `Baking in America'. But Irish Soda Bread, even the `Spotted Dick' variety is here.
   The obligatory list of sources at the back of the book is as good or better than I've seen elsewhere. If you love baking `ethnic', this book and its predecessor are a superb pair of references, especially if you don't have lots of room for a dozen baking books.
   The book includes a DVD which, I am happy to say, includes techniques on two of my favorite recipes cited above, the apple strudel and the Hungarian walnut cake.
   There are many, many good baking books these days. If traditional recipes are your thing, there is nothing better than these two.



4. Baking is made easy with the enclosed dvd. I always prefer to bake instead of fry, this gives me more options. I also recommend Finger Licking different.



5. After hearing the author on NPR, I was expecting the book to have a bit more in the way of savory recipes. That being said, this book contains the only recipe I've ever found for the real Russian kulich I had as a child. While time consuming,the recipe is easy enough to follow for an experienced baker. The result was magnificent-the only perfectly scented and textured kulich I've ever managed to make.

5 comments about Mama Dip's Kitchen.

1. I would recommend this cookbook to anyone searching for some real down home soul food. The recipes are simple and easy. The food is beyond delicious. This is my firt mama dip's cookbook but it won't be my last. I look forward to ordering her other cookbooks soon. The other night I cooked the creole shrimp with rice, and my husband and I loved it. He is a LOUISIANNA native so it was home for him. There are so many great things that I can say about mama dip's cook book, but what i want to say to people who are skeptical and not sure if they want to purchase her book, GET IT, you will not be dissappointed at all.



2. If you like down home southern cookin this is the book for you!! I bought this and her other cookbook. Love Them!



3. I love to cook and as a cook, I love people who enjoy cooking as well. I feel like I know Mama Dip. I love this cookbook!!



4. The recipes in this cookbook are fantastic. They are simple to make and absolutely delicious. Mama Dips has changed our long standing Thanksgiving tradition...her roated turkey recipe is so delectable we use this recipe now instead of the one that's been in use for the last 50 years. You won't go wrong with this cookbook. Highly recommended!!!



5. The best pecan pie recipe in this book that I have ever found, and I have looked for one for years! It can be doubled to fit my Watkin's 10" deep dish pie pan without burning the pecans or the filling! I love it!

4 comments about Make It Super Simple with G. Garvin.

1. I love G. Garvin, I thought his first book was fantabulous. It had wonderful delicious recipes in it that had my sister and I drooling after we tried them. But this one, there were only a few recipes that we wanted to try so we made a copy of the ones we wanted,and took back because. He also had recipes that were going to be difficult to make because some of the ingredients we never heard of and couldn't find in the food stores.



2. This was the first G.Gavin book I have purchased and I am so happy. I loved how quick and yummy the receipes are and they are especially perfect for the busy person who doesn't have loads of time to cook. I have made several of the receipes and each one is so tasty. My family is falling in love G.Gavin and can't wait till I try another one of his receipes.



3. I own both of G. Garvin's cookbooks. His recipes are very tasty and simple to put together. The ingredients used are not all that difficult to find either.
   
   The only reason why I gave this book four stars out of five is because of the use of his line of seasonings, i.e., G's BBQ Spice Rub, G's Salt Seasoning, G's Lemon Pepper Seasoning, and G's Blackening Spice, in a few of his recipes. No suggestion of alternative seasonings are given. I will admit, though, that if you were to go to his first book Turn Up the Heat with G. Garvin you'll be able to find the recipe for his blackening spice and three others. His BBQ Spice Rub, Salt Seasoning and Lemon Pepper Seasoning will have to be purchased off of his website.
   
   With that being said, the book still contains numerous recipes that do not call for the use of his line of seasonings. Perhaps he'll reveal those recipes in his next book????



4. I have both books. I do like the first book better. Here's why: I am an advanced cook. Super Simple is for less ambitious cooks. I do think Garvin has done an excellent job at keeping the simple from being boring. Three-cheese andouille-and-spinach stuffed tomatoes??! Come on now.
   
   If you never learned to cook, you might not want to start with this book. It's Super Simple for folks who know their way around the kitchen. However, there is a section, "Don't Be Scared," for true beginning cooks. There's even a glossary to help understand key techniques.
   
   This book still has merit if you are an intermediate and above cook. If you want to mix it up on a Tuesday night, grab this book -- great flavors with most recipes under an hour to prepare.
   
   I think there are more pics of the food than him this time. I'm okay with that :-)

5 comments about Cooking at the Kasbah: Recipes from My Moroccan Kitchen.

1. I shipped back two cooking tagines from Morocco for grandchildren getting married this year, and wanted to include a cookbook. Morse's colorful photos, interesting text and good, easy-to-follow authentic recipes were just the ticket. I even bought one for myself.



2. Kitty Morse is probably the primary Moroccan cook book author and well deserved. She still has a home in Morocco and leads a cooking tour once a year. The book contains all types of recipes to have a true diffa (feast) and uses ingredients generally available (you should make preserved lemons). The instructions are excellent and the tastes are remarkable. My wife and I have done a number of dinners, including the breads and our guests uniformly agree they are superior dinner parties. A great wine to serve with the bastila is either a spat lase or aus lase. This book is a standard. Monte K. and Anne R. Marshall of Sarasota, FL



3. I bought this book after a surf trip to Morocco. Everywhere I went I had great food. I especially liked the tajines at little beach side restaurants. For instance, I connected with some Brits and rode up from Taghazout (north of Agadir) to Imessouane, where there is a great right that lines up just off a jetty protecting the landing of a little fishing village.
   
   The first thing we did when we hit town was go to one of the little restaurants and order a seafood Tajine. We gave the restaurant folks some money so they could go to the fish market and score some fresh fish (Morocco has one of the most productive fisheries in the world and the variety of fish caught daily is incredible). Afte a couple of hours of surfing we met up at the restaurant and tucked into an incredible lunch. I liked the lunch so much that I came back a few days later when the surf was flat and hung out in the kitchen whiled the tajine was made.
   
   My gripe with this book ( and Moroccan Modern) is that the author does not trust the reader enough to suppose that they could use the same cooking methods as Moroccans. The result is that the recipes for the tajines are overly complicated and use a variety of cooking methods, none of which utilize the traditional ceramic tajine, much less one of the iron ones Le Creuset makes. And in the end, they don't have the sublimely blended flavors of a slow cooked tajine.
   
   Jacques, Julia and even Martin Yan figure you can find the proper utensils and ingredients. Why not Kitty Morse?



4. hi, i am a moroccan from casablanca but i live in the united states, when i first saw this book and read the reviews, i thought i found the perfect cook book, but when i got it, i was not too happy with it, first off, there are only a few recipes, some of them are traditional , well this book is perfect for someone who had never tried the real moroccan food and is a beginner, but for someone who knows moroccan food and what it is suppose to taste like should try to find another, i personaly was iffy about getting a moroccan cookbook from a non moroccan author, but some of the FEW recipes are good but i would rather get one that is writting by a moroccan author. i give the book a 2-3 star but it is not EXCELLENT, and i want EXCELLENT.



5. Without knowing anything about Moroccan cooking, I opened Cooking at the Kasbah with a bit of trepidation and a lot of curiosity. Well, within seconds my trepidation turned into awe, and my taste buds begged me to attempt the recipes. I am not a great cook- or an even an average cook. But the recipes and directions were clear and easy to follow. The end result was delighful, delicious and delovely. I have since used many of the receipes and given this book as a gift. It is always well received and appreciated- and then the real gratitude kicks in when my friends use the fabulous receipes. This cookbook, it's clear instructions and beautiful pictures is a great addition to any and all kitchen bookshelves

5 comments about The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa.

1. This book is gorgeous. It starts with a lovely introduction by Desmond Tutu, then goes on to Marcus explaining his background and inspiration and on to the most amazing history, photographs and recipes I have ever seen compiled in a book about Africa. He even states that he wrote it because there was such a dearth of them, and he did a fantastic job.
   
   This is the kind of cookbook you can read from cover to cover, which is what I'm doing now. The way it is broken down and the sheer number of recipes and photographs make it one to be captivated by for hours and hours!
   
   Covering the entire continent is no easy feat, but he does so in a way that all countries are represented, and I've enjoyed the rich history facts the most. I swear I've learned more in this cookbook that I did in 12 years of school; you'd think slavery and pyramids were Africa's only legacies if you have an American education. LMAO
   
   Each recipe has a wonderful little backstory and history and I think the writing is beautiful. Samuelsson brings African cooking to American shores in a way that isn't daunting, and you can't wait to give the recipes a try. It's worth making the various seasonings, spices and rubs alone to add some excitement to meats and fish if you only want to ogle the pics of everything else (especially him - rawr)!
   
   I was reminded to pick this book up when I saw a scaled-down version of it on sale at Starbucks, along with two special pastries/coffee pairings he created in time for fall. This big version is worth every penny and then some.



2. I was really disappointed with this recipe book.
   tried many recipes but they were awful. I don't
   understand how anyone thinks it's a great cookbook.
   This guy means well and probably cooks well, but
   I thought the recipes were yucky. sorry.



3. I collect historical cookbooks and cultural cookbooks. This book is both! There is a ton of information about Africa. Samuelsson has divided its cuisine into four regions. Outside of Moroccan, I know nothing about African cuisine, so I found this book extremely helpful. The beautiful photography and personal stories really bring the dishes to life.
   
   The book is divided into the following sections:
   - Ingredients
   - Spice Blends & Rubs: 11 recipes
   - Condiments, Sauces & Dips: 13 recipes
   - Salads & Sides: 9 recipes
   - Breads & Sandwiches: 11 recipes
   - Vegetables: 12 recipes
   - Fish & Seafood: 10 recipes
   - Poultry & Meat: 19 recipes
   - Desserts & Drinks: 10 recipes
   
   My favorite sections are the spice blends and condiments chapters. They add variety to simple stuff like grilled chicken breasts.
   
   The U.S. has fully embraced cuisines from many parts of the world. Indian cookery seems to be our latest fascination. I applaud Samuelsson for pushing the envelope futher with the favorites of Northern, Western, Eastern and Southern Africa. As we explore more with our taste buds, these flavors will become just as welcomed to use as hot and sour soup.



4. I just made a meal for 10 people from Marcus Samuelsson's new cookbook. 6 of them kept strict kosher, 3 of them were vegetarian, one was allergic to the entire nightshade family (tomatoes, peppers, potatoes, and eggplant), and another to hard cheese and chocolate. I still managed to produce a great meal with more than enough to eat for everyone and to introduce myself and my friends and family to flavors they might not otherwise have experienced.
   
   The book is impressive both as an exploration of African culture through a Western culinary lens and as a source of widely varied, great, flavorful, and simple recipes. Marcus' perspective is intriguing because he grew up a European but was born an Ethiopian - he clearly feels a deep connection to Africa (especially Ethiopia) and somehow simultaneously commands the perspective of an insider and an outsider. A great read. I very highly recommend it.



5. I am obsessed with this cookbook, especially now that I have had a chance to make some of the recipes. If you are looking for new flavors and interesting and challenging new foods to cook then I highly recommend you buy this book. Unlike some other reviewers, I did not buy this book for the travelogue aspect. I wasn't looking for an in depth encyclopedic knowledge of any specific country's cuisine. I was just looking for something new and different and delicious. I'm a cook and a foodie and I love ethnic cooking. This book is a great introduction to the trendiest new food in the US. My favorite so far has been the Crab Burgers, which feature easy black bean crab burgers topped with pickled cabbage and chili mayonnaise. I can still taste how unique and delicious they were. Everyone who tried them was blown away by their flavor, which can't really be imagined before you take a bite. While making all the components was a bit time consuming (but really not that bad) none of the recipes were terribly difficult. But I would say this book is geared more to more experienced home cooks and adventuresome eaters. Those with mundane palates probably should stay away.
   
   In response to an earlier critique, I think that reviewer missed the gist of the book. The idea was to take the cuisine of various African countries and get the basic idea of it but then to expand that idea to something bigger. So the recipes keep a common ingredient but fix it in a unique way or use a technique with a unique combination of ingredients. I love this about the book. Samuelsson keeps techniques, such using a morter and pestle, that can't be matched with modern methods but uses modern technology, such as the mandoline, when it performs the needed task more easily, and in this case if your knife skills are lacking, with better results. I do agree, however, that the photographs that go with the recipes can be misleading. I'm still not sure what the Stir Fry Beef Stew is supposed to look like. The pictures on the pages with the recipe are vastly different and not labeled but both could be the stew in question.
   
   All in all, I highly recommend this book to anyone who loves cooking and ethnic foods. The flavors are out of this world and the recipes are highly inspiring.

5 comments about Sweets: Soul Food Desserts & Memories.

1. This is a great book. I made the strawberry cake that is on the cover for Thanksgiving and it was delicious! Everybody raved about it. I also love the stories that also go along with the recipes. A great buy!



2. This book has alot going for it! Not only does it contain the author's charming vignettes of her family history, it also has the best recipes in the country! It's a great book on different levels -- fun to look at, fun to read, and fun to create delectable memories with our own families! A+++++



3. Patty Pinner's childhood comes to life through her stories & recipes, and her "womanly" advice adds charm to her cakes and pies. I have to admit, this is the only cookbook that has found it's place on my bedside table because of the great stories and old family photographs.



4. Foolproof recipes with entertaining family stories. Every recipe I've tried has turned out perfectly (with the exception of the slow-cooked caramel icing) so this is my new Dessert Bible!



5. This book is filled with nostalgic black and white vintage photos of her family which will remind you of your own family back in the good 'ol days...don't miss out on the Pineapple Upside Down Cake baked in an iron black skillet, oh my!!!

5 comments about Couscous and Other Good Food from Morocco.

1. The completion of every recipe I've tried out of this book is usually followed with an exultatory: "Tastes just like Morocco!"
   
   I purchased this book after serving as a Peace Corps volunteer in Morocco. After eating the "real deal" for 2 years, it's such a comfort to have found a cookbook that is not only an interesting read, but also lets you create Moroccan-authentic cuisine outside of Morocco.
   
   I've made the couscous (small family recipe - still served 4-6), preserved lemons, and several tagines and salads.
   
   There are a fair number of Moroccan cookbooks or modern Moroccan cookbooks out there. Save yourself the trouble and stick with Wolfert's cookbook. It's hands down the best one out there.



2. I recently discovered Moroccan cooking and found the flavors to be wonderful. This cookbook was recommended when I purchased my tagine and I have been making wonderfull fragrant stews ever since.
   
   The cookbook itself offers an insite into Moroccan life and cooking methods. If you like spicey try the Harissa sauce. It is easy to make and delicious on couscous and stews.
   
   If you have a taste for the exotic I recommend this cookbook.



3. Paul Wolfert presents a collection of tremendous recipes and some very interesting background information. This is one of my favorite cookbooks. Each recipe seems better than the last no matter what order you create them. Even if you own other Paula Wolfert cookbooks, you still need this one.



4. I bought this book with great expectations based on previous reviews available at amazon.com. The book seemed to ambition a blend of North african anthropology, personal memories and actual recipes. But the final product is a complete fiasco from each of the three points of view. Author seems to be more interested to impress readers with her hypothetical knowledge of international and Moroccan cousine than to actually encourage the practice of the various recipes. Some descriptions (for example preparation of the "warka") are pompous if not ludicrous and I doubt that anyone will use them. Neverending discussions on the many types of olives and their similarities with non-Moroccan counterparts are again a complete waste of time to read. In summary: a bad cookbook.



5. This is a culinary journey through morrocco, painstakingly written to reflect authentic cooking of the country.
   
   This may not be the cookbook for you for that reason, because it does not comprimise technique for ease, however.... It has amazing recipes and it is authentic. So that is the books strangest and weakest point. I am a very involved home chef, and I love this book, but I usually reach for Ghillie Basan before this book. When I want to make the real deal for special occasions, I will plough through it, but it can be hard to sift through the recipes. (written a while ago)
   
   I give it five stars becuase it deserves it so much, but be careful with your expectations!

5 comments about Tagine: Spicy Stews from Morocco.

1. I can't attest to the quality of all the recipes but I can say there should be a lot more of them!
   
   I tried one recipe and it turned out great...but I just wish there was more to the book.
   
   Oh well.



2. If you own a tagine, you need this book. If you don't own one, you are missing out. They are a great way to cook and the food is simply beautiful. If you love Mococcan food then this recipe book is a must have.



3. This book promises more than it delivers. It's colourful, interesting etc but the recipes can easily be downloaded from the web for free from a variety of sources. A waste of money.



4. We've been picking out a tagine or two to prepare each week... and so far all have been absolutely delicious! Because some of the items must cook slowly to enhance the flavors, I imagine it would be difficult to overcook anything-- yay for me! There is a middle eastern market near my house where I have been able to get some of the unique spices and ingredients. I have also found there are plenty of spice retailers online if you don't have access to such a market near you. The book admits there are some not-so-traditional tagines included, like the creamy shellfish tagine. Totally delicious, however. There was one recipe with saffron in the title, but saffron could not be found listed ANYWHERE in the recipe. I found that perplexing. Still, I rate this book 4-stars as it has brought new culinary delights to our table and tummies!



5. I have always loved Middle Eastern meals and have developed a fondness Moroccan food and all it's specialized cookware in particular. And cooking it and collecting the cookbooks. I am in the process of collecting all cookbooks from this author for the simple reason that you often hear "You eat with you eyes also." "Ghille," of Turkish descent understands this and her cookbook photos with the help of a series of professional photographers not only help you see your "goal" in a dish that may be brand new to you but they inspire you to try this dish as many of these photos will make you salivate with anticipation. And there is a picture for each dish. Visuals are an important feature I consider when determining which cookbook to purchase. Cooking starts long before you make a list of ingredients to purchase. Ghille instills a visual "crave" anticipation before the delightful aromas and tastes of the food are experienced. I like "prolonged anticipation" when I cook. Her cookbooks continue to get better.