Tagine: Spicy Stews from Morocco | Ghillie Basan

Tagine: Spicy Stews from Morocco | Ghillie Basan | Different and healthy

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Schubert Anti The Adventures of ... Norbert Brainin Tagine: Spicy Stew...

	Tagine: Spicy Stews from Morocco Ghillie Basan Ryland Peters & Small, 2007 - 64 pages average customer review:based on 22 reviews view larger image
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highly recommended

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.

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Scrumptious!

I've tried two of the tagines so far and they both tasted quite refined. It's a small, square-formatted book which makes it pleasant to handle and drool over the photographs. The book is clearly and easily organised with a recipe on one side and a corresponding photograph on the other. I also purchased, by the same author, Ghillie Basan, "Flavors of Morocco"; also a beautiful book to own.

Different and healthy

I stumbled onto this book and the cuisine. The recipes looked so healthy and delicious that I even ordered the tagine, pickled lemons, and spices. Tagine gives you a delicious stew of "protein," vegetables and fruit, mildly spiced, that is also healthy. It is perfect when serving guests something unusual but not "foreign." The recipes in this book are easy to cook.

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Put your Tagine to Work!

What an awesome little book!I use my Tunisian LeSouk Tagine more than ever now and it's a great gift for friends who are new to slow or mediterranian cooking. For a relatively small book, I find its format as savory as the dishes within its cover!

This is my favorite cookbook of any cusine.

The recipes in this book are soooo good. The pictures so enticing that they make you want to eat the pages. When I introduced my older sister to Moroccan cusine I gifted her a tangine, a marjam and two Ghillie Basan cookbooks. I told her this is all you will ever need to cook Moroccan. "Tangine: Spicy Foods from Moeocco" was one of the books. This one is short on history and tradition but oh so long on taste. This is a thin book. However because of the recipes and quality of photos it is my favorite. If you want to do tagines this is the way to go.

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Terrific introduction to tagine. Easy, delicious recipes.

Several reviewers have complained about the length of this book -- and it's not a long treatise on Tagines, with hundreds of recipes. But, chances are you are getting this after recently getting a tagine, or having some delicious Moroccan dish. In that case, it is a perfect introduction. I have made about a dozen of the recipes in the book -- they are well presented, beautifully photographed and easy to follow.

The lamb tagines are a real favorite here -- in particular the less sweet ones. Kefta are surprisingly easy and incredibly good -- both of the kefta tagines are now regulars. It's nice that you can even order Mustapha's Moroccan Ras el Hanout right here on Amazon. This is a great spice blend well worth adding to your cooking repertoire.

Don't skip the salads in the back -- the melon and mint is really good. And, the citrus, onion and olive salad is a keeper. This is one of those combinations that I wouldn't have thought would work -- but it is terrific. The sweet/tart orange is a perfect foil for the red onion and the oil really blends it together. I first encountered this salad in a Claudia Rhoden book (see below)-- this is basically the same recipe.

Also, baked couscous is definitely the way to go. For a long time I just did the "add boiling water and soak" method. Not even close. Use this recipe or similar.

If you want more recipes, and more writing, I would recommend buying Arabesque: A Taste of Morocco, Turkey, and Lebanon -- which has food from a broader region, but includes some great tagines, and is the place where I first encountered the citrus/onion salad that is also in this book. It's probably my favorite cookbook of the last few years. However, don't let that stop you from buying the small gem as well.

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reviews: page 1, 2, 3, 4, 5

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