Do you tagine?

The word tagine evokes Moorish cuisine, rich in exotic aromas and flavors, but why should we be limited by such a conventional interpretation? This cooking vessel with the distinctive profile can easily produce magnificent dishes that have little in common with such stereotypes and don't necessarily need to be served with couscous. Armed with a tagine and a notable enthusiasm for all types of cuisine, Bruno Barbieri has created 24 recipes that provide not only an idea of the wide variety of meat, fish and poultry dishes that may be cooked in a tagine, but also a few first courses, demonstrating that a whole range of dishes may be enhanced by the tagine's warm embrace. Mushrooms and sausage, duck and figs, chicken and citrus, salt cod and olives, shrimp and peppers, beef and chicory are just a few of the delicious combinations of flavors explored by the author, all which beg the question, "Do you tagine?"