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Tagine: Spicy stews from Morocco Hardcover – 1 Aug 2007

4.4 out of 5 stars 188 customer reviews

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Frequently bought together

  • Tagine: Spicy stews from Morocco
  • +
  • Faringdon 20cm Wood Handle Heavy Duty Heat Diffuser
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  • Lakeland Traditional Moroccan Tagine, 2.2L
Total price: £43.48
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Product details

  • Hardcover: 64 pages
  • Publisher: Ryland Peters & Small (1 Aug. 2007)
  • Language: English
  • ISBN-10: 1845974786
  • ISBN-13: 978-1845974787
  • Product Dimensions: 19 x 1.2 x 19 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (188 customer reviews)
  • Amazon Bestsellers Rank: 68,717 in Books (See Top 100 in Books)
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Product description

About the Author

Ghillie Basan has worked in many parts of the world as a cookery writer, restaurant critic and journalist. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine. Her other books include Flavours of Morocco and Kebabs, both published by Ryland Peters & Small. Ghillie lives in the Braes of Glenlivet in the Scottish Highlands.


Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
If other reviews hadn't already stated that the book doesn't contain many recipes, I'd have been rather disappointed on receiving it. It was bought for a friend who has just bought a tagine and has not experienced Moroccan cooking, so I think that the simple recipes will be fine. For anyone who wants to make rather more authentic meals, I'd recommend 'The Food of Morocco' by Paula Wolfert or 'North African Cookery' by Arto der Haroutunian. 'Tagine' is more of a beginners guide and if that is all you want, it will be great. Nice pictures too.
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Format: Hardcover Verified Purchase
AS EXPECTED, THERES ONLY SO MANY MOROCCON DISHES TO WRITE ABOUT, THIS BOOK COVERS THEM ALL I SUPPOSE
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Format: Hardcover Verified Purchase
Reasonably priced and full of wonderful recipes for use with Moroccan Tangine. Highly recommended.
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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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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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Format: Hardcover
I was given a tagine for Christmas and ordered this book to get started on cooking with it. Other reviews made it sound a good choice which was why I chose this one. It hasn't disappointed. The recipes are easy to follow and they taste great. Our favourites so far are the monkfish with tomatoes and olives and the fish in tomato sauce. Good price for a good little book.
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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.
Read more ›
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