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Tagine Hardcover – 1 Aug 2007


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Tagine + Faringdon 20cm Wood Handle Heavy Duty Heat Diffuser + Mason Cash Terracotta Tagine, Moroccan Tagine, North African Tagine, Clay Tagine, Tagine Pot
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Product details

  • Hardcover: 64 pages
  • Publisher: Ryland, Peters & Small Ltd (1 Aug 2007)
  • Language: English
  • ISBN-10: 1845974786
  • ISBN-13: 978-1845974787
  • Product Dimensions: 19.7 x 1.2 x 19.5 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (122 customer reviews)
  • Amazon Bestsellers Rank: 940 in Books (See Top 100 in Books)

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Product Description

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

4.3 out of 5 stars

Most Helpful Customer Reviews

61 of 63 people found the following review helpful By Ms. K. McKinney on 21 April 2010
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!
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133 of 138 people found the following review helpful By Dr Pooky Knightsmith on 8 April 2008
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.
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63 of 68 people found the following review helpful By Littlest Star on 24 Aug 2009
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)
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38 of 41 people found the following review helpful By A Customer of AMAZON-UK! on 6 May 2009
Format: Hardcover
Written by Ghillie Basan, with photography by Martin Brigdale.

From the back cover:

'Experience the authentic tastes of Morocco with these hearty meals that are prepared and served in their own special pot.'

Approx. 20 cm x 19.5 cm book with hardback covers, and dust-jacket, opening to 64 shiny quality pages split into chapters:

1. The Secret of Tagines, a general overview which includes the essential recipes for:

* Preserved lemons
* Harissa
* Ras-el-hanout
* Ghee

2. Traditional Lamb Tagines
3. Beef, Kefta and Sausage Tagines
4. Chicken and Duck Tagines
5. Fish and Seafood Tagines
6. Vegetable Tagines
7. Accompaniments

plus a full index.

'..... a tagine/tajine is a glorified stew worthy of poetry.
Aromatic and syrupy, zesty and spicy, or sweet and fragrant are just some of the words that come to mind.
A dish of tender meat or succulent vegetables, simmered to perfection in buttery sauces with fruit, herbs, honey and chillies, an authentic tagine is in a class of its own and has become a fundamental feature of Moroccan cuisine......'

Each recipe is laid out with a relevant opening note, the title, the list of ingredients, number of servings and a clearly laid out method.
Every main recipe has a full colour finished dish photograph, and has suggestions for accompaniments and side dishes.

If new to the art of tagine cooking, this book is an excellent starting point as it introduces tried and tested traditional recipes along with some lesser known ones.
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