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Tagine [Hardcover]

Ghillie Basan
4.0 out of 5 stars  See all reviews (5 customer reviews)
List Price: CDN$ 20.95
Price: CDN$ 15.12 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Aug. 15 2007
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.

Frequently Bought Together

Tagine + Tagines & Couscous + 150 Best Tagine Recipes: Including Tantalizing Recipes for Spice Blends and Accompaniments
Price For All Three: CDN$ 53.29

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Product Description

About the Author

Ghillie Basan is a food writer and restaurant critic who runs workshops for cooks in the Scottish highlands. She has written a number of books on classic cuisines of the Middle East and South-east Asia. Tagine is her first book for Ryland Peters & Small.

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Customer Reviews

4.0 out of 5 stars
4.0 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars Wonderful new way to prepare food! Feb. 12 2014
Format:Hardcover|Verified Purchase
Excellent recipes - really enjoy this book. I would highly recommend this to everyone who enjoys experimenting with a new way of cooking.
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3.0 out of 5 stars Gillie Basan Tagine Feb. 4 2014
Format:Hardcover|Verified Purchase
I am a little disappointed in the book There are many recipes which call for lamb.I understand lamb is used a great deal in Moroccan cuisine. However as it is such an expensive meat to buy I rarely do so.I would have liked to see more recipes for chicken and vegetarian. The book also has less recipes than I anticipated.To date I ahe not tried any so will see how it goes wen I do.
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4.0 out of 5 stars Classic and unusual Jan. 11 2012
Ghillie Basan wrote a brief but approachable book to explore Moroccan cuisine. I found the Lamb and Chestnut recipe very different than expected. The kitchen smelled like cinnamon for hours, certainly not hard to enjoy. The dish turned out a bit sweet for my tastes but interesting nevertheless. Looking forward to trying more from this book!
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2 of 2 people found the following review helpful
4.0 out of 5 stars Authentic & Easy to follow Oct. 30 2011
I have enjoyed cooking the occaisional Moroccan dish for many years, but after a trip there in 2009, I decided to expand my repertoire. These recipes are easy to follow and reliable. If you don't live in a city where some ingredients are readily available, you may need to make some items at home (preserved lemons & rad el hanout). I've had many dinner parties and always have requests for the recipes. If you enjoy cooking, this is a great book!
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4.0 out of 5 stars Tagine Aug. 3 2011
By Doug W. Murray TOP 1000 REVIEWER
Format:Hardcover|Verified Purchase
Using a tagine is complex and the worst fear is that every time you use one the flavors are going to be the same as the last time you made something. This book is helpful in ensuring each dish has its own purpose and flavors. It is well written and presented.

Doug Murray
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