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.

Product Details

• Amazon Sales Rank: #11800 in Books
• Published on: 2007-08
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 64 pages

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.

Customer Reviews

Not completely what I expected
I am a huge fan of Moroccan cooking, and I have spent a lot of time in Morocco learning how to cook the food. I was hoping that this book would fill in some of the more regional recipes, which it did. However, the "less traditional" recipes are what disappointed me. I tried one of the lamb recipes and it was good, but some of the recipes call for ingredients that would be extremely hard to find. Some could be found in gourment food shop, and some you would have to go to a specialty shop to find them. Almost all Moroccans rely on simple foods put out at the souq, and some of the ingredients were items that I have not seen in Morocco. I would even venture to call this Moroccan fusion, but if you are looking for typical Moroccan recipes, it has some, but not many.

Superb Tagines
After having received this book a few months ago I have been making Tagines every weekend. No one has complained yet!! The recipes are superb. Wonderfully easy to put together. Since I have a moroccan tagine I always put the tagine in the oven at 180 degrees celcius for an hour and half plus an extra 20-30 minutes or so for additional vegetables, flavours, etc.

There is an excellent recipe for plain couscous and a wonderful country
salad at the back of the book. My favourite tagines are the slightly sweet ones with dates, prunes, apricots and the different types of nuts that are added toward the end of the cooking time. There is also a wonderful Lamb, Zuchinni and tomato tagine that has both dried mint and
fresh mint added to it. There is also a really nice minced beef tagine
with wonderfully tasting preserved lemons which are very easy to make yourself.

If per change the tagine is more meat than vegetable then I make the
roasted pumpkin couscous from Julie Le Clercs 'Made in Morocco'.

A wonderful addition to the 'Tagines' is the book "Modern Moroccan" also
by Ghillie Basan which has a wonderful broad bean salad and carrot salad in it.

I have not used a cook book as much I have used 'Tagine'
This is definately a keeper on the cookbook shelf.

Deceptively simple...
I bought this book after skimming through a store copy at an Allen and Peterson Appliance Store in Kenai, Alaska, and this book convinced me to splurge for an Emile Henry tagine.

This book may not be a 400-page tome of every single Moroccan delicacy, but the recipes are stunning. Also, it gave me enough inspiration to experiment with different ingredients.

I found the list of references to be extremely helpful. And I thought I knew practically all the good foodie sites on the Internet.

What I also liked is that I didn't have to make or purchase a ton of condiments before I had a chance to play with the recipes. However, it is essential to make the preserved lemons. I found that the Meyer lemon was the best. (However, I had to find a huge jar just to hold these large fruits!)

Yummy!! Definitely great comfort food during an Alaskan winter. And don't forget the couscous!