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Tagine: Spicy stews from Morocco

3.97  ·  Rating Details ·  91 Ratings  ·  8 Reviews
These hearty meals, flavored with spices and fruit, are served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of aromatic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots, and almonds, and the tangy chicken tagine with green ...more
Hardcover, 64 pages
Published August 1st 2007 by Ryland Peters & Small (first published January 1st 2007)
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(showing 1-30)
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Jan 14, 2012 Denise rated it liked it
I've bought much larger, more expensive Moroccan cookbooks since purchasing this one, but this tiny book is by far the best value. It has excellent recipes that are easy to follow. This book was my introduction to tagine cooking and it changed the way I eat.

This cookbook required an investment in spices that aren't the usual kitchen staples for a novice cook. However, these have become ingredients I love and can't do without in my pantry.

Try preserved lemons, saffron, ras al hanout, or charmoul
Julie H.
Mar 22, 2015 Julie H. rated it really liked it
Shelves: cookbook-cooking
Ghillie Basan's Tagine: Spicy Stews from Morocco is precisely the sort of cookbook that inspires you to want to experiment. She starts with some important basics, noting that home cooks need to use a heat diffuser if they're planning to attempt use of a traditional glazed ceramic tagine in preparing their dishes and then wisely offers a range of alternatives that her readers likely already own. From here, she proceeds to recipes for making your own preserved lemons, harissa, and other components ...more
Experience Life
Not yet familiar with the art of tagine cooking? This little cookbook shows you the ropes and provides an inspiring introduction to a uniquely fragrant culinary art. Recipes range from the savory (chickpea and chorizo with bay leaves, paprika and sage) to the sweet (yam, shallots, carrots and prunes). Tagine brings out the best in vegetables and lets you use meats as seasoning rather than the main dish.
K. Lang-Slattery
Nov 29, 2014 K. Lang-Slattery rated it it was amazing
Every recipe I have tried so far is very good. Some are truly delicious. Especially love the shellfish with fennel!
J.W. Wexford
Jan 22, 2014 J.W. Wexford rated it liked it
Shelves: cookbooks
Most recipes were for the stove top, and I wish they had more for the oven. Otherwise, delicious recipes.
Sep 07, 2014 Linda rated it really liked it
This is more or less a repeat of the first one. Most of the recipes are the same. Either one is fine, but I prefer the size of the other one.
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