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The Modern Tagine Cookbook: Delicious recipes for Moroccan one-pot meals Hardcover – August 13, 2019
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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. Hearty vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Sultanas, 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 as part of your Moroccan feast.
- Print length144 pages
- LanguageEnglish
- PublisherRyland Peters & Small
- Publication dateAugust 13, 2019
- Dimensions6.7 x 0.7 x 8.25 inches
- ISBN-101788791436
- ISBN-13978-1788791434
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From the Publisher
Aubergine and courgette tagine with apricots and dates
Fish and shellfish k'dra with couscous
Chorizo tagine with lentils and fenugreek
Spicy roasted pumpkin tagine with lime
Couscous with turmeric and ginger
Artichoke tagine with broad beans, apricots and almonds
Editorial Reviews
Review
Book Description
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.
About the Author
Product details
- Publisher : Ryland Peters & Small (August 13, 2019)
- Language : English
- Hardcover : 144 pages
- ISBN-10 : 1788791436
- ISBN-13 : 978-1788791434
- Item Weight : 1.2 pounds
- Dimensions : 6.7 x 0.7 x 8.25 inches
- Best Sellers Rank: #30,521 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
Ghillie Basan has worked in different parts of the world as a cookery writer, restaurant critic and journalist. She is Cordon Bleu trained and 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 BBC Good Food Magazine and she is the author of the bestselling Mezze, Tagine, Flavors of the Middle East and Vegetarian Tagines and Couscous for RPS. Photo Credit: John Paul
Customer reviews
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Learn more how customers reviews work on AmazonCustomers say
Customers find the recipes in the cookbook tasty and easy to follow. They appreciate the clear instructions and photos accompanying each recipe.
AI-generated from the text of customer reviews
Customers like the recipes in this book. They find the instructions clear, the food tasty, and it's perfect for company. The recipes are easy to make with simple ingredients already in their pantry or fridge. They appreciate the pictures for each recipe.
"Good variety of recipes. Easy to follow directions. Photos accompany each recipe." Read more
"...The recipes are well grouped, and like Panjabi's book, a photo of the finished item is on the facing page from the recipe...." Read more
"...Plus, they have many simple ingredients already in my pantry or fridge." Read more
"I like that each recipe had pictures. I made the chicken it came out delicious:" Read more
Customers find the book easy to use with clear directions and photos accompanying each recipe.
"Good variety of recipes. Easy to follow directions. Photos accompany each recipe." Read more
"...i am very glad I did. The recipes are easy to follow with comprehensive directions. I made a chicken tagine and cherry tomatoes with feta...." Read more
"Easy and clear instructions for delicious recipes." Read more
Top reviews from the United States
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- Reviewed in the United States on December 17, 2024Good variety of recipes. Easy to follow directions. Photos accompany each recipe.
- Reviewed in the United States on October 5, 2019This review was amended 24 Dec 19
Original review >>>
This book bears a strong resemblance to my go-to book for Indian Curries, Camellia Panjabi's 50 Great Curries of India. https://www.amazon.com/Greatest-Curries-India-Camellia-Panjabi/dp/0857836609/ The Modern Tagine has a short front section that lays out the basics, perhaps one would say the "theory" behind the recipes that follow. The recipes are well grouped, and like Panjabi's book, a photo of the finished item is on the facing page from the recipe. This is not a book for people who cannot boil water. Some knowledge of general Western terminology and technique is required, so that when things are chopped, diced, and sliced you will get good results.
The book has not been in print long enough for me to have made everything, but as a fan of lamb recipes from any culture, I was able to start in the front of the book. There appear to be good vegetable and sea food tagine recipes, and the general nature of ingredients are well covered. All recipes are given in both Imperial and SI units, and the author makes a point of saying that with ground spices in particular "spoon" measurements should be level full.
It is worth noting that there are wide variations in tagines (the vessels), and to some extent your purchase will have an effect on the way you proceed. A good argument for the Le Creuset item is that you can brown the meat in the pan where everything will eventually be cooked. Otherwise, there will be a good bit of back and forth.
Amendment >>>
A couple of months have passed, and I have made 10 recipes from this book. The crowd pleaser is the cauliflower and chick pea tagine from the "vegetable section." We have made it three times now, and everyone who has eaten it has had good things to say about it. What follows are a couple points that I could not have realized without wading deeper into the cookbook.
1. The ingredients are spec-ed well for USA customers in the sense that many substitutions are listed. For example, with lentils and beans, the author points out that you should feel free to experiment.
2. The amount of food that each recipe makes is better suited to a larger tagine than my 2 3/4 qt Le Creuset model. I have found that scaling to 75% works well, and still provides plenty of food for four adults.
3. Many (perhaps most?) of the recipes have the property that there is some 10 minute long step at the end to finish the tagine. This allows you to cook the dish all but the final step, and then warm it up a few minutes before the last step. For dinner entertainment, this is handy.
4. So far, all the finished ingredients look much like the photos. I have found this fact to be a good indication that things are going as intended.
5. If you are fond of wine, the cuisine of Morocco is much better suited to Mediterranean wines from Spain, France, and Italy that the superficially similar cuisine of India. I have had excellent good luck with Riojas.
6. Buy some harissa paste to get started. It is a difficult flavor to "guess at" by making your own spice blend.
7. Timings have been a bit short, but I may be being conservative with what constitutes a simmer. Consequently, if the book says 20 minutes you may need 25 or 30.
- Reviewed in the United States on August 28, 2024My daughter is a vegetarian, so I try to find different meals to try. This book has so many, I don’t know which one to try first. Plus, they have many simple ingredients already in my pantry or fridge.
- Reviewed in the United States on March 26, 2024I like that each recipe had pictures.
I made the chicken it came out delicious:
- Reviewed in the United States on August 11, 2024I recently bought a Tagine in Morocco but needed an English cookbook to recreate the magic of the Moroccan Tagine cooking. This cookbook fit the bill with a variety of recipes to try. I’m very pleased with the options!
- Reviewed in the United States on November 13, 2024My nephew, who was a chef, was very impressed with this cookbook.
- Reviewed in the United States on July 10, 2024I bought this cookbook after getting a tagine as a gift. I was totally unfamiliar with Moroccan food. Wow! It’s so good, and I’ve had so much fun expanding my culinary horizons. Yes, access to an international market is a help. But the recipes are clear and very delicious. Recommend.
- Reviewed in the United States on February 4, 2024Would like to see more recipes
Top reviews from other countries
- Amazon CustomerReviewed in Canada on March 26, 2024
5.0 out of 5 stars Good recipes.
Detailed recipes and a variety of ingredients.
- VHanReviewed in the United Kingdom on January 2, 2024
5.0 out of 5 stars Great recipes!
Really nice book full of great recipes! Bought it to go with a tagine I had bought as a Christmas gift.
-
GianniReviewed in Italy on April 19, 2022
1.0 out of 5 stars che dire?
all'interno ci sono le stesse identiche ricette contenute in altri due libri da cucina orientale sempre della stessa autrice
Gianni
Reviewed in Italy on April 19, 2022
Images in this review - Salahudin McMillanReviewed in Australia on January 19, 2021
5.0 out of 5 stars Tagine recipes for the most culinary challenged.
I have several tagine cooking books but this one is the simplest to follow plus there are a few recipes I,ve not seen before. 1st rate !
- ninaReviewed in Canada on December 13, 2023
5.0 out of 5 stars Tasty and easy
I own this cookbook and love the tasty and easy recipes. I bought it for my daughter for Christmas.