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Easy Tagine: Delicious recipes for Moroccan one-pot cooking [Hardcover]

Ghillie Basan

List Price: CDN$ 25.95
Price: CDN$ 16.26 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Oct. 11 2012

Few meals are more satisfying and flavoursome than the rich and fragrant
Moroccan stew known as a tagine. This fabulous collection, with recipes by
Ghillie Basan, features aromatic tagines, salads, side dishes and sweet
things so you’ll be sure to find best-loved classics from the Moroccan kitchen.
Traditional Lamb Tagines provides winning combinations of sumptuous
flavours such as Lamb Tagine with Prunes, Apricots and Honey. Beef, Kefta
and Sausage Tagines includes delicious options such as Chorizo Tagine with
Lentils and Fenugreek. Chicken and Duck Tagines are delicious cooked with
plenty of spice. Try a Duck Tagine with Pears and Cinnamon. For a lighter
touch, there are plenty of options for tagines made with fresh vegetables
and seafood. Exciting Fish and Seafood Tagines include Tagine of Monkfish,
Potatoes, Cherry Tomatoes and Black Olives. Try Vegetable Tagines such as
Tagine of Artichokes, Potatoes and Saffron. Traditional Couscous Dishes are
perfect for any dinner party. Try a Fish and Shellfish K’dra with Couscous. Find
the perfect accompaniment with Vegetable Side Dishes such as Honey-glazed
Pumpkin with Spices. Sweet Things and Drinks will make the perfect finishing
touch to any Moroccan menu. Try Fresh Figs with Walnuts and Honey or a
refreshing Mint Tea.
• One of two new additions to our bestselling Easy series – more than
500,000 copies sold.
• More than 100 easy recipes for delicious authentic Moroccan food.


Frequently Bought Together

Easy Tagine: Delicious recipes for Moroccan one-pot cooking + 150 Best Tagine Recipes: Including Tantalizing Recipes for Spice Blends and Accompaniments
Price For Both: CDN$ 33.78

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Product Description

About the Author

Internationally acclaimed cook and food writer, Ghillie Başan is known for her informative and evocative books on the culinary cultures of Turkey, the Middle East, North Africa and Southeast Asia. Having spent her childhood in East Africa, followed by a Cordon Bleu Diploma and a BSc in Social Anthropology from Edinburgh University, and having worked in Europe and the Middle East as a cook, cookery writer, restaurant critic, English teacher and journalist, her interests and experiences have culminated in a variety of books and numerous articles on food and travel in different parts of the world.

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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  8 reviews
16 of 16 people found the following review helpful
2.0 out of 5 stars Most recipes require more than one casserole dish, not an actual tagine! May 28 2013
By a scientist - Published on Amazon.com
Format:Hardcover|Verified Purchase
You cannot imagine my disappointment when I ordered this book to go with my new clay tagine, only to discover the following:
1) Most recipes require stove-top cooking, which can only be done in a heavy casserole dish, a Le Creuset-style iron pot, or a diffuser on a gas stove (which runs the risk of cracking the clay oven)
2) The few oven-based recipes recommend a temperature of 375 - 400 degrees F, crucially about 25 - 50 degrees too hot for a real tagine.
Many of the recipes are fiddly, requiring many (ten or more) ingredients, several of which are extremely specialized. The descriptions of how to cook are often hard to follow, eg, page 75 instructs to place a marinaded fish onto a plate, add two sauces to a dish, add the fish to the dish, cover with foil (surely the lid?) and bake for 10 - 20 minutes until the fish is cooked through. Hmm. 10 to 20 minutes is an unfortunate lack of guidance when steaming fish. I realize it depends on the size of the fish, but this sort of thing can't be checked and some sort of size/thickness-related guidance would have been very welcome.

On the positive side, the book is nicely photographed and the book includes many (actually too many) caveats for those trying to recreate the recipes without the aid of a tagine.

In short, I strongly suspect there are better books to use with an actual tagine. The real problem with this book, aside from an occasional lack of clarity, is the title. It should be:
"Challenging Cuisine: delicious recipes for North African cooking in a variety of modern kitchen appliances."
If that appeals, this might be the book for you. For my part, I can't help being deeply disappointed.
2 of 3 people found the following review helpful
3.0 out of 5 stars It's fine, not GREAT June 13 2013
By CLFnyc - Published on Amazon.com
Format:Hardcover|Verified Purchase
The Tagine and Couscous book also by Ghille Basan made me much happier than this book. I'll probalby give this one aways, since in a small NYC apt we don't keep things we don't want. It's not that it's bad, but the other book is GREAT! I gave that one 5 stars.
5.0 out of 5 stars Delicious Food Recipes June 2 2014
By Douda - Published on Amazon.com
Format:Hardcover|Verified Purchase
Moroccan food is the best. My wife make me delicacies weekly and i cannot wait to visit Morocco in the near future.
5.0 out of 5 stars moroccon tagine cook book Feb. 6 2014
By Mecki - Published on Amazon.com
Format:Hardcover|Verified Purchase
highly recommend this cook book, easy and exciting recipes
must have for cooking with a tagine

authentic recipies in this book
5.0 out of 5 stars Just what I needed! Jan. 8 2014
By Kenneth Granle - Published on Amazon.com
Format:Hardcover|Verified Purchase
This book is perfect for those starting out with Moroccan cooking. The recipes are easy to read and fun. The pictures and other information in the book are a great addition. Thanks!

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