Tagines & Couscous

‘This cookbook is a joy to read with excellent commentary on `Moroccan cooking and folkways and simply gorgeous photography.” ” (Amazon review)

Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme.

Also included in this collection are less traditional but equally delicious recipes for beef and fish – try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint, and Butternut Squash, Shallots, Sultanas and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable side dishes to serve as part of your Moroccan-style feast. This title includes superb location photography plus fascinating essays on culinary traditions.

Video review by Timothy Riley

Hardcover: 144 pages
Publisher: Ryland Peters & Small; Reprint edition (11 Mar. 2010)
Language: English
ISBN-10: 1845979478
ISBN-13: 978-1845979478