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More About the Author
Product Description
Product Description
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.
--This text refers to an out of print or unavailable edition of this title.
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.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
126 of 131 people found the following review helpful
Format:Hardcover
I bought this book after receiving a Le Creuset tagine for Christmas and wanting to do it justice! It's quite a small book so I wasn't sure how useful it would be at first, but unlike so many recipe books, every recipe is exciting and one you'd want to cook again. You need a certain amount of forward planning both in terms of sourcing all the ingredients and setting aside enough time to slow cook the recipes - but it is well worth it. The aroma of the different spices used in each recipe gradually fill the house as you slow cook the food - making you very ready for dinner when the time comes!
I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.
I would highly recommend this book as a good starting point, after making a few recipes you'll have enough ideas and confidence to start inventing your own.
38 of 39 people found the following review helpful
Format:Hardcover
Now I don't know about you, but in my house most cook books get flicked through every now and then, and pulled out when needed to impress friends with fancy meals. The dinner party makes the book be read.
This book's different.
This book I look through, to find a recipe I've not cooked yet so that I can force friends to come round and eat them with me!
Seriously so far everything in this book tastes good. So far I've cooked the lamb and figs recipe, the shoulder of lamb, the butternut squash and the white fish and tomato one. I've bought some preserved lemons to go along with the recipes (don't worry you can find them in all supermarkets if you look hard enough), and have even made my own Ghee!!
The explanations are rich enough to make you salivate, but simple enoguh to read without a highlighter (take note Nigella!). There aren't many recipes, but that's actually a good thing. There's no wastage. I can pretty much guarantee that by the time the year is out I'll have made all of them, and will be going back for round 2.
The only thing I'd say, and this is more advice for the chef not a critique of the book, is that you must buy a big tagine!! We have a really deep one from Lakeland, and it's perfect for these recipes (even the shoulder of lamb recipe fitted in). If you have the size that I think most tagines are sold at, you may struggle with the "serves 6-8" recipe volumes, and may want to think about reducing them.
Oh and if it's Tagine's that you're not convinced about - give it a try. Great food, minimum effort, everyone's impressed and it's something in that delightful place between indian food and a stew!
This book's different.
This book I look through, to find a recipe I've not cooked yet so that I can force friends to come round and eat them with me!
Seriously so far everything in this book tastes good. So far I've cooked the lamb and figs recipe, the shoulder of lamb, the butternut squash and the white fish and tomato one. I've bought some preserved lemons to go along with the recipes (don't worry you can find them in all supermarkets if you look hard enough), and have even made my own Ghee!!
The explanations are rich enough to make you salivate, but simple enoguh to read without a highlighter (take note Nigella!). There aren't many recipes, but that's actually a good thing. There's no wastage. I can pretty much guarantee that by the time the year is out I'll have made all of them, and will be going back for round 2.
The only thing I'd say, and this is more advice for the chef not a critique of the book, is that you must buy a big tagine!! We have a really deep one from Lakeland, and it's perfect for these recipes (even the shoulder of lamb recipe fitted in). If you have the size that I think most tagines are sold at, you may struggle with the "serves 6-8" recipe volumes, and may want to think about reducing them.
Oh and if it's Tagine's that you're not convinced about - give it a try. Great food, minimum effort, everyone's impressed and it's something in that delightful place between indian food and a stew!
58 of 60 people found the following review helpful
Format:Hardcover
I recieved this book along with my first tagine and it has since been the source of many delightful dinner parties.
The book calls for ingredients that are easily found in your local supermarket and the tagine recipes are easily contructed accompanied by some beautiful photography to really get your imagination going.
The recipes are varied in their ingredients and range from the dark, sticky lamb tagines with preserved fruits to light summer tagines of fish or chicken. There are vegetable dishes and salads as well that would be suitable for vegetarians or as side dishes.
My copy is now well thumbed and my favourite combination has to be the lamb and date tagine accompanied by the carrot and chickpea tagine with homemade preserved lemons featuring somewhere for good measure, homemade flat breads and a good dollop of yoghurt to finish it off (which isn't so traditional but yummy all the same)
The book calls for ingredients that are easily found in your local supermarket and the tagine recipes are easily contructed accompanied by some beautiful photography to really get your imagination going.
The recipes are varied in their ingredients and range from the dark, sticky lamb tagines with preserved fruits to light summer tagines of fish or chicken. There are vegetable dishes and salads as well that would be suitable for vegetarians or as side dishes.
My copy is now well thumbed and my favourite combination has to be the lamb and date tagine accompanied by the carrot and chickpea tagine with homemade preserved lemons featuring somewhere for good measure, homemade flat breads and a good dollop of yoghurt to finish it off (which isn't so traditional but yummy all the same)
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Most Recent Customer Reviews
Easy tagines
I've been looking for an easy tagine cookery book for a while and this fits the bill perfectly- a varied mix of meat fish and vegetable recipes.
Published 16 days ago by chris
Easy - no nonsense
This tagine cookbook is easy to follow. The recipes are focussed on Tagine cookery rather than North African and Moroccan recipes in general. Read more
Published 3 months ago by Carol
Tagine
This was bought as a gift, and both i and it's recipient, like it very much. This was bought as a gift, and both i and it's recipient, like it very much.
Published 4 months ago by sharpie56
A small book
I hadn't realised when I purchased the book, that it is only 64pages. Therefore the content is really limited and there are not many recipes. Read more
Published 4 months ago by Delilah
Tagine by Ghillie Basan
Excellent book. Great variety of recipes and clear and easy to follow. Flavour combinations delicious. Includes main courses and side dishes, with suggestions for accompaniments.
Published 4 months ago by Braintree Marge
Ideal present
I bought this after reading the positive reveiws on Amazon to go with the tagine I gave to my daughter's boyfriend for Christmas. Read more
Published 4 months ago by Sandra K.
Great tagine starter book
I was offered a tagine as a wedding present and this book was great to help me start using it. The recipes are easy and tasty, ingredients are easy to find (even in Portugal! Read more
Published 5 months ago by Cláudia
good book
nice book, lots of big pictures! havent tried it yet as is a present, but looking forward to sampling the food!
Published 6 months ago by jan
BOOK
HAVING JUST PURCHASED A TAGINE I NEEDED A COOK BOOK,LOOKED IN THE LOCAL BOOK SHOPS BUT DID NOT LIKE THE PRICES,I THEN FOUND THIS ONE NEARLY HALF OF THE PRICE AND IT IS VERY GOOD
Published 6 months ago by DOLLY
Just what I was looking for
Got this to go with a tagine I gave to a friend for her birthday, she loved it, am looking forward to the dinner invite!
Published 7 months ago by scarletohara
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