Tagine: Spicy Stews from Morocco (Hardcover)

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ITEM# 10747439
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    ITEM#: 10747439

    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.
    These hearty meals, flavoured 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 olives and lemon. Also included are less traditional but equally delicious recipes for beef and fish. Vegetarians, too, have a delightful and varied choice. Every recipe includes suggestions for accompaniments and side dishes.

    Specs

    ISBN 9781845974794
    Genre COOKING / Specific Ingredients / General
    Format Hardcover
    Pages 64
    Publisher Date 2007-08-01 00:00:00.0
    Publisher Ryland Peters & Small
    Copyright Year 2007
    Height 7.5 in
    Wdth 7.5 in
    Thickness 0.5 in
    Unit weight 0.75 lb
    Language English
    Subtitle Spicy Stews from Morocco
    Audience General/trade
    Authors Basan, Ghillie
    Dimensions 9.3x6.7x1.1
    Country of Origin United States

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    • Most Recent

    • Fabulous cook book!
      Verified Purchase

      Fabulous, easy to follow Moroccan recipes written for the American cook. My dinner party loved the lamb that I made from this book.

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    Questions & Answers

    • Q:

      "Why did you choose this product?"

      • A:

        Because I bought a Tagine and I presume that the best way to learn to cook with it would be by following recipes designed FOR tagine cooking.... make sense?

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