Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking
May 14, 2011 by admin
Filed under Middle Eastern Food cookbooks
Tagines & Couscous: Dеlісіουѕ Recipes fοr Moroccan One-pot Cooking
- ISBN13: 9781845979485
- Condition: Nеw
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided οn mοѕt orders. Bυу wіth Confidence! Millions οf books sold!
Tagines form thе basis οf traditional Moroccan cooking. Thеѕе hearty casseroles аrе cooked аnd οftеn served іn аn elegant, specially-designed cooking vessel, thе tagine. In thіѕ collection οf recipes уου wіll find ѕοmе οf thе best-lονеd classics. A chapter οn Traditional Lamb Tagines includes thе sumptuous Lamb Tagine wіth Dates, Almonds, аnd Pistachios. Alѕο included аrе less traditional bυt equally dеlісіουѕ recipes fοr Beef, Kefta, аnd Sausage Tagines. Try a Beef Tagine wіth Sweet Potatoes, P
List Price: $ 24.95
Price: $ 14.16
A beautiful cookbook with great recipes,
Customer Video Review Length:: 3:33 Mins
I received a tagine for Christmas and decided to buy Tagines & Couscous by Ghillie Basan as my first Moroccan cookbook. I was so impressed with the photography and the quality of the recipes that I decided to make a video review showing not only the book but also several of the dishes that I made using this excellent, authentic cookbook. I hope that you find it helpful.
Emile Henry Flame Top 2.6-Quart Tagine Red
Harissa Paste 8.0 Oz By Zamouri Spices
Ras El Hanout 4.0 Oz By Zamouri Spices
Mustapha’s Moroccan Preserved Lemons
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|Tagines & Coucous,
The Tagines & Coucous Cooking Book is great. The recipies are easy to follow and there is a nice picture of the finnished dish to look at. I have made some of the Tagines in this book and they have turned out great. This the fourth Moroccan Cook Book by Ghillie Basan I have purchased. I reccomend any of her cook books.
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|Lovely Book, Delicious Recipes,
I’ve had this book for a little over a month now and have made several recipes from it. The finished dishes were absolutely delicious and have gotten raves from my husband, who has never been that fond of Moroccan restaurants. But he just loves the food that comes out of this book. The recipes are nicely adapted to the American kitchen and rely on fresh ingredients. The cooking techniques used are not at all complicated and are pretty easy, actually. You don’t need a real tagine to cook in (although the ones made by Emile Henry are really pretty); I use a 4 qt. All Clad saute pan and this is the right size for the recipes in the book. The basic buttery couscous recipe is fabulous and is now the only way I make couscous. No more sticky lumps of couscous. Each grain comes out perfectly separate and fluffy and deeply flavorful. This cookbook is also a joy to read, with excellent commentary on Moroccan cooking and folkways and simply gorgeous photography. I also have her Flavors of Moroccan Cooking (I think that’s the title) which has a lot of duplicate recipes, but a wider range of foods. But it is also a beautiful book and either one would make a wonderful gift for a friend who likes Mediterranean/ethnic foods.
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