Tagine
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Tagine

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Description

These hearty meals, flavoured with spices and fruit, are served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of aromatic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots and almonds, and the tangy chicken tagine with green olives and lemon. Also included are less traditional but equally delicious recipes for beef and fish. Vegetarians, too, have a delightful and varied choice. Every recipe includes suggestions for accompaniments and side dishes.

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Product details

  • Hardback | 64 pages
  • 190 x 194 x 14mm | 340.19g
  • Ryland, Peters & Small Ltd
  • London, United Kingdom
  • English
  • 40 colour illustrations, 40 col photographs
  • 1845974786
  • 9781845974787
  • 24,455

About Ghillie Basan

Ghillie Basan has worked in many parts of the world as a cookery writer, restaurant critic and journalist. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine. Her other books include Flavours of Morocco and Kebabs, both published by Ryland Peters & Small. Ghillie lives in the Braes of Glenlivet in the Scottish Highlands.

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Customer reviews

Found this little book with appetising photographs in a small town. Each recipe has a full page photograph, and on the other side a history of the dish, a list of easily found ingredients and easy to follow recipes. Each one I have made has been great. Also comes with a short list of possible accompaniments, and how to make some of the essentials such as preserved lemons and harissa. A great addition to any kitchen library.show more
by Emmanuelle Ginn