Tagines and Couscous: Delicious Recipes for Moroccan One-pot CookingHardback
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- Publisher: Ryland, Peters & Small Ltd
- Format: Hardback | 144 pages
- Dimensions: 198mm x 238mm x 20mm | 640g
- Publication date: 11 March 2010
- Publication City/Country: London
- ISBN 10: 1845979478
- ISBN 13: 9781845979478
- Illustrations note: 80 colour photographs
- Sales rank: 11,971
Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included in this collection are less traditional but equally delicious recipes for beef and fish - try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint, and Butternut Squash, Shallots, Sultanas and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable side dishes to serve as part of your Moroccan-style feast. This title includes superb location photography plus fascinating essays on culinary traditions.
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Ghillie Basan works 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.
By Leone 06 Nov 2010
Such mouthwatering recipes in this book, delicious flavours and lovely photography. I made the Ras el hanout pungent spice mix, absolute heaven! love the Chickpea & Chorizo tagine which was awesome made with Merguez sausages which stated could also be used. Just made this for lunch with Tabbouleh and flat breads... are you starting to salivate?