Very helpful, thank you. I've been eying the cazuela hungrily.

Since you've been so helpful and responsive, can I get a cazuela opinion from you? I cook large volumes, almost all the time, so I'm inclined to get the biggest one I can. But the biggest ones at La Tienda (12.5 inch diameter/12 cups volume and 15 inch diameter/24 cups volume) don't have lids. The biggest one with a lid is 9.5 inch diameter and a mere 2 inches deep (9 cups of volume). Would you do smaller with a lid or bigger with no lid?

And do you use your heat diffuser with your cazuela? I understand that these guys can take higher heat than the tagine, as long as you increase the heat gradually.

Thanks rasputina, hope all these questions aren't too pesky.

Thanks, rasputina. Now that you call my attention to it, the internet is in love with her.

One comment that came up frequently about her books, however, is that many recipes appear to be unedited. Meaning, for example, there will be olives in the ingredients list, but no mention of them in the procedure. A few comments mentioned that subsequent editions have not fixed these problems. Has this been a problem for you?

Also, have you gone for other clay pots she works with, besides the tagine? if so, which have you found the most useful and worthwhile investment? Thanks for your thoughts.

What's the best tagine cookbook?

Are you in New York? I bought mine in Downtown Brooklyn, Atlantic Ave, just off of Court Street at an adorable (pricy, though not by NYC standards) A Cook's Companion.

http://www.acookscompanion.com

I think I saw them advertised at Williams Sonoma and Le Souk itself has a US warehouse (on the West Coast). Here is their website.

http://www.lesoukceramique.com

Be sure to get a cookable one and not a serving one if you want to cook in it.

A while ago, I noticed some older customer reviews complain about the pot arriving broken when they ordered from Le Souk directly, but then others say that problem seems to be fixed and they arrive in great condition. If you buy one, remember that there's an over night process to prepare it, what's called "seasoning" the tagine. There are simple enough directions on the website, but it's important not to buy it the day of your tagine dinner party!

Thanks for the feedback, folks. I used it twice this weekend, with the diffuser, and just moved it from med-low (15 min) to med, brought everything to a nice simmer, with no cracking or breaking and both meals were a success!

Thanks for your thoughts and lending me a bit of courage.

thanks. chefj, how high a flame do you end up with when you get a simmer over the diffuser?

I love my clay Le Souk cooking tagine, but have only been cooking in the oven with it because I couldn't get it hot enough with the diffuser for a good simmer - but was I just too impatient waiting for it to heat? (I have never used a diffuser, and I'm scared of all the warnings that range top cooking will crack it.) I have a Viking stove. Does anyone else with a Viking (or similar) cook a CLAY (not metal enamel) tagine on the stovetop and get a simmer going without a diffuser? (Or with one?) Thanks!

Le Petit Cafe on Court Street (Simple American, but very fresh, but have never been for dinner. Brunch is Amazing, and they have one of the most beautiful encloses gardens I´ve seen in New York) it's at Luquor St, I think.

Convivium Osteria on 5th Ave at about Bergen (Italian, kinda pricy, but amazing atmosphere)

Loulou (French) Dekalb in Fort Greene

And I second Frankies on Court Street

Fellow food lovers and hosts who aren't rich:
I am trying to host a casual brunch on a Saturday in Manhattan or Brooklyn in early September. I want to keep it towards the less expensive end of possibilities, and I don't want to tell our guests (who will have been at our wedding the night before) that they have to show up at a certain time, that they must RSVP a month in advance, etc... this is a friendly offer for those guests who want to join us for eggs, champagne and pastries the next day, to please keep chatting and partying.

That means that anywhere from 60 to 100 people could show up, and we wouldn't really know until the day of.

Advice on places that have a room they'd let us book for three hours, and who could serve either a delicious fixed menu or have a lovely buffet out for guests who want to mingle and nibble, and not necessarily be confined to a table for the duration of the meal?

Especially would love to hear about places with out door options.

Also, we are interested in places that we could rent and bring in a caterer.