« Lamb and Fig Tagine Cooked in a Clay Tagine- It's Fig Season! | Main | Review of North African Recipes on Food Network's Website »

August 26, 2007


At Home with kim vallee

Farid, you have been very kind for commenting on my blog and taking the time to give sound advice. I just read your own review about the Emile Henry’s recipe. I have gave up on that one. You are right about the fact that we tried the recipe even though it does not seem right. We cannot believe that a reputable company would recommend something that taste so bad. It makes us feel disappointed by our purchase. I am equally disappointed by the specialty kitchen boutique because their recipe was not better.

My husband wants me to try something else than the Chicken tagine with preserved lemon. So I will start digging the reviews you just mentioned to find delicious tagine and couscous. Hopefully, I will become happier with my birthday gift.


Farid, I am very flattered that you took my comment to heart! I am extremely keen on North African/Berber cooking and am definitely looking forward to hearing what you have to say about these recipes. Shukrun jazeelan!

The comments to this entry are closed.


  • Media Requests can be made directly via email or through Endeavor agency

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

Register for The Food Rendezvous in Los Angeles, CA  on Eventbritetp

Coffee Grinders

Translate This Page

Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California