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Tagine: Spicy stews from Morocco Hardcover – Aug 1 2007

3.8 out of 5 stars 6 customer reviews

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Hardcover, Aug 1 2007
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Frequently Bought Together

  • Tagine: Spicy stews from Morocco
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  • Norpro Heat Diffuser
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  • Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking
Total price: CDN$ 49.98
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Product Details

  • Hardcover: 64 pages
  • Publisher: Ryland Peters & Small (Aug. 1 2007)
  • Language: English
  • ISBN-10: 1845974794
  • ISBN-13: 978-1845974794
  • Product Dimensions: 1.3 x 19 x 19 cm
  • Shipping Weight: 295 g
  • Average Customer Review: 3.8 out of 5 stars 6 customer reviews
  • Amazon Bestsellers Rank: #97,860 in Books (See Top 100 in Books)
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Product Description

About the Author

Ghillie Basan has worked in many parts of the world 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. Her other books include Flavours of Morocco and Kebabs, both published by Ryland Peters & Small. Ghillie lives in the Braes of Glenlivet in the Scottish Highlands.


Customer Reviews

3.8 out of 5 stars
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Top Customer Reviews

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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Format: Hardcover
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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Format: Hardcover
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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