Tagines and Couscous
Tagines and Couscous
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Tagines and Couscous by Ghillie Basan
These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish--try Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.
Ghillie Basan is a food and travel writer based in the ScottishHighlands from where she runs hands-on, informative cookeryworkshops.With over 20 books and numerous magazine andnewspaper articles on the culinary cultures of Turkey, theMiddle East, North Africa and Southeast Asia, she has becomean authority on the subject. Her previous books include TheFood and Cooking of Vietnam and Cambodia, and The Food andCooking of Turkey(both Lorenz Books).
| SKU | Unavailable |
| ISBN 13 | 9781845979485 |
| ISBN 10 | 1845979486 |
| Title | Tagines and Couscous |
| Author | Ghillie Basan |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ryland, Peters & Small Ltd |
| Year published | 2010-03-11 |
| Number of pages | 144 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |