The tagine — both the conical clay cooking vessel and the preparation cooked in it — is the defining technique of Moroccan cooking and one of the most elegant in world culinary tradition. Paula Wolfert's documentation of tagine cooking (the result of years spent in Morocco learning from traditional cooks) is the most comprehensive in English and reveals the specific physics that make the conical lid so technically important.
The complete tagine technique — vessel physics, cooking sequence, and the major preparation families.
MOROCCAN/MAGHREB DEEP + ANDEAN SOUTH AMERICAN DEEP