Internationally acclaimed cook and food writer, Ghillie Basan 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.
Easy Tagine: Delicious Recipes for Moroccan One-Pot Cookingby Ghillie Basan
Few meals are more satisfying and flavorsome 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 flavors 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. 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.
- Ryland Peters & Small
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- 7.70(w) x 7.60(h) x 0.90(d)
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This is an interesting book with great looking dishes to try. However one desert that required baking did not give the baking temperature so I guessed 350 and it appears to be correct. I have tried the chicken tagine with apricots, the orange/radish/olive salad and the fluffy lemon cake (?) with pistachios. All the dishes received rave reviews.