[Rainey]

I just got a copy of the book thanks to the kindness of Donna who had one signed for me when I couldn't make it to San Fancisco.

What a treat to see things I tested there in print and in photo! Clotilde, apart from your panache with food and your lovely photography, I have a hunch you did the food styling as well. Quelle Renaissance woman!

I see your excellent lamb tagine in there and now I'm kicking myself that I didn't think fast enough to suggest that you specify Marcona almonds. I bet they or something like them are what you were thinking because of their crunch which is much more tender than a thicker, sturdier California almond. Also so glad to see you included risotto style pasta which I think is the bees' knees.

Wait until you guys get to try the complex spicy flavor of the tagine! And wait until I get to try all the things that have been secret to this point.

A tip of the hat to everyone here who did such a good job of containing their excitement and their secrets until the debut of the book. I know that hasn't always been easy and now we can cook our little hearts out and share it loudly and proudly with everyone we know.
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God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

[Griffin]

Rainey, the only problem I have is working out what to do first!! I want to do them all - at once!!!
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Confusion comes fitted as standard.

[madameshawshank]

how about we bottle some of Clotilde's and Rainey's energies!
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"I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson

[spellchick]

Is this an "OOps" for some missake in the tagine recipe, is it the almonds are wrong?

[Rainey]

I was in a very wrong head when I posted that and not thinking how it would read outside my head.

The "oops" refers to the fact that I was piqued with myself that I could have been more helpful when I had an opportunity. The almonds are lovely because they contrast both in the spiciness/mellowness and the softness/crunch factors. But I wish I had suggested to Clotilde that the Spanish Marcona almonds that she's probably used to are less "industrial strength" than the California almonds which are lovely and more common here but much thicker.

Do try the tagine. It's lovely! But if you can find Marcona almonds (Whole Foods and Trader Joe's carry them as well as other places I bet), I think you'll find that they are smaller, thinner and easier to manage with a bite of the stew.

Then ignore me. I use inappropriate titles to express that the food is sensational and a kind person went out of her way to do a special thing for me.
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God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor