Tagine: Spicy Stews from Morocco
by Ghillie Basan
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Book Summary Information
Author: Ghillie BasanBrand: Ryland
Photographer: Martin Brigdale
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-08
ISBN: 1845974794
Number of pages: 64
Publisher: Ryland Peters & Small
Book Reviews of Tagine: Spicy Stews from Morocco
Book Review: Superb Tagines
Summary: 5 Stars
After having received this book a few months ago I have been making Tagines every weekend. No one has complained yet!! The recipes are superb. Wonderfully easy to put together. Since I have a moroccan tagine I always put the tagine in the oven at 180 degrees celcius for an hour and half plus an extra 20-30 minutes or so for additional vegetables, flavours, etc.
There is an excellent recipe for plain couscous and a wonderful country
salad at the back of the book. My favourite tagines are the slightly sweet ones with dates, prunes, apricots and the different types of nuts that are added toward the end of the cooking time. There is also a wonderful Lamb, Zuchinni and tomato tagine that has both dried mint and
fresh mint added to it. There is also a really nice minced beef tagine
with wonderfully tasting preserved lemons which are very easy to make yourself.
If per change the tagine is more meat than vegetable then I make the
roasted pumpkin couscous from Julie Le Clercs 'Made in Morocco'.
A wonderful addition to the 'Tagines' is the book "Modern Moroccan" also
by Ghillie Basan which has a wonderful broad bean salad and carrot salad in it.
I have not used a cook book as much I have used 'Tagine'
This is definately a keeper on the cookbook shelf.
Summary of Tagine: Spicy Stews from Morocco
Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. *Every recipe includes suggestions for accompaniments and side dishes. *The perfect introduction to the distinctive tastes of Morocco.Culinary Arts & Techniques Books
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