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Customer Review

5 of 11 people found the following review helpful
3.0 out of 5 stars Needs Improvement, January 22, 2009
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This review is from: Tagine: Spicy Stews from Morocco (Hardcover)
I just received this book, and am disappointed in it. First of all, it is smaller than I thought it would be. Secondly, I bought an expensive tagine to go with the recipes in this book for use in the oven, yet this book doesn't give instructions for oven use (not that I have found anyway). Third, most recipes call for lamb. Since I don't eat lamb I would like to substitute beef, pork, or chicken, but the book doesn't state if this would work. The beautiful pictures and interesting history of the food doesn't make up for the lack of useful information in my opinion.
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Showing 1-4 of 4 posts in this discussion
Initial post: Oct 16, 2009 11:18:19 AM PDT
No, this is not for beginners but more of a supplement to other Moroccan cookbooks. For those looking for spices they can try www.zamourispices.com, Amazon or Google & Yahoo! the internet. The internet is loaded with spice merchants. For cooking in the oven. any of the slow cook temperatures (150 to 250 degrees) should do it. To me the lower and longer the better. If you don't have a tangine then a slow cooker does a great job. Happy meals to all.

Posted on Jun 2, 2010 2:50:45 PM PDT
Bear in mind that there are sections for non-lamb recipes and, additionally, you can always just try the lamb-based recipes with a replacement meat and see what happens.

Now, sit back, and take a moment to appreciate the irony that comes from wanting to use pork in a cuisine that was primarily invented by Muslims.

Posted on Feb 20, 2011 11:58:45 AM PST
It is unfair to poorly review an item based on your own lack or research. Perhaps if you had read the product description more throughly, and had not hastily purchased an expensive Tagine you knew nothing about, you would have known what you were getting into and the author would not be suffering from your "review".

Further, since when is a cookbook required to inform the reader of substitutions to a recipe? I'm not sure what cookbooks you read, but generally the chefs and authors intend you to make dishes as printed. Though other ingredients may easily work, and I have tweaked a recipe or two in my day, any deviance is in your own hands - not the authors responsibility.

Posted on Jan 18, 2014 6:52:25 AM PST
Robert R. says:
This review is absolutely ridiculous.

"I just received this book, and am disappointed in it. First of all, it is smaller than I thought it would be."

Okay then, so every book published needs to take into consideration what YOU THINK it should be. Got it. I live in reality. Perhaps you should try it.

"Secondly, I bought an expensive tagine to go with the recipes in this book for use in the oven, yet this book doesn't give instructions for oven use (not that I have found anyway)."

Those come from the tagine manufacturer, including highest temperature for the stove or oven, use of a heat diffuser, how to season the tagine before use, and so on. Clearly you're going to crack that expensive tagine at some point, and frankly I think you deserve to.

"Third, most recipes call for lamb. Since I don't eat lamb I would like to substitute beef, pork, or chicken, but the book doesn't state if this would work."

Are you serious? Protein is protein. Do you think recipes come from some God on high and can never be altered? You'll never be a cook. A real cook uses what they have and improvises, using their experience in the past to guide their present. You should have your own cooking show. It would be great comedy.

"The beautiful pictures and interesting history of the food doesn't make up for the lack of useful information in my opinion."

Perhaps you'd be happier sticking to fast food and take out. You are truly from another planet and will never be a cook -- ever.
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