Tagine: Spicy Stews from Morocco
by Ghillie Basan
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Book Summary Information
Author: Ghillie BasanPhotographer: Martin Brigdale
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-08
ISBN: 1845974794
Number of pages: 64
Publisher: Ryland Peters & Small
Product features:
- ISBN13: 9781845974794
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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Book Reviews of Tagine: Spicy Stews from Morocco
Book Review: This is my favorite cookbook of any cusine.
Summary: 5 Stars
The recipes in this book are soooo good. The pictures so enticing that they make you want to eat the pages. When I introduced my older sister to Moroccan cusine I gifted her a tangine, a marjam and two Ghillie Basan cookbooks. I told her this is all you will ever need to cook Moroccan. "Tangine: Spicy Foods from Moeocco" was one of the books. This one is short on history and tradition but oh so long on taste. This is a thin book. However because of the recipes and quality of photos it is my favorite. If you want to do tagines this is the way to go.
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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