Tagines & Couscous

Delicious recipes for Moroccan one-pot cooking

Nonfiction, Food & Drink, International
Cover of the book Tagines & Couscous by Ghillie Basan, Ryland Peters & Small
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Ghillie Basan ISBN: 9781849756747
Publisher: Ryland Peters & Small Publication: March 7, 2015
Imprint: Ryland Peters & Small Language: English
Author: Ghillie Basan
ISBN: 9781849756747
Publisher: Ryland Peters & Small
Publication: March 7, 2015
Imprint: Ryland Peters & Small
Language: English

Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavored 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 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. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, 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 sides to serve alongside and complete your Moroccan-style feast.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavored 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 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. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, 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 sides to serve alongside and complete your Moroccan-style feast.

More books from Ryland Peters & Small

Cover of the book A Beginner's Guide to Home Sewing by Ghillie Basan
Cover of the book Hygge Knits by Ghillie Basan
Cover of the book The Curious Bartender by Ghillie Basan
Cover of the book This is Gluten-free by Ghillie Basan
Cover of the book UFOs and the Extraterrestrial Message by Ghillie Basan
Cover of the book Small Summer Gardens by Ghillie Basan
Cover of the book Fun Christmas Crafts to Make and Bake by Ghillie Basan
Cover of the book Beer and Food by Ghillie Basan
Cover of the book Teeny Tiny Crochet by Ghillie Basan
Cover of the book Understanding Your Dog by Ghillie Basan
Cover of the book Lunch on the Go by Ghillie Basan
Cover of the book My First Cupcake Decorating Book by Ghillie Basan
Cover of the book My Modern Indian Kitchen by Ghillie Basan
Cover of the book Sewing in No Time by Ghillie Basan
Cover of the book The Crystal Healer by Ghillie Basan
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy