Skip to content

Pat Crocker

a medium and large tagine on the stovetopFor the first of what I hope will be many Cookbook Critiques on this website, I enlisted the help of my fellow foodies of our SASSY Supper Club to try out a range of recipes from Pat Crocker's "150 Best Tagine Recipes."

Since we were simultaneously trying out recipes from Camilla Saulsbury's  "Piece of Cake!" cookbook,  we enlisted 5 additional...

150 Best Tagine Recipes

When I first examined the brightly coloured cover of this paperback cookbook, my attention was caught by the description of the author as a culinary herbalist. I assume that the herbs and spies that are so widely used in the cuisines of the North African countries of the Maghreb (Algeria, Libya, Morocco and Tunisia) must make these foods particularly interesting to a writer with a strong interest in culinary herbs.

Le Creuset medium tagineBefore you read any further, it is necessary that I explain that I am not renowned for my prowess in the kitchen. My qualification for food-writing lies in the fact that I am a dedicated foodie  who loves eating "not wisely but too well".

My cooking skills have definitely improved since the time that my Bolognese sauce imploded showering the  walls of our kitchen and our avocado green appliances (that dates this event!)  with a burst of red speckled sauce that...

Subscribe to Pat Crocker