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Easy Tagine by Ghillie Basan

1029792
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Few meals are more satisfying than the rich and fragrant Moroccan stew known as a tagine. In this fabulous collection of aromatic tagines, salads, side dishes, and sweet things, you’ll be sure to find some of the best-loved classics from the Moroccan kitchen.

The book begins with traditional lamb tagines providing winning combinations of sumptuous flavors such as Lamb Tagine with Prunes, Apricots, and Honey. Beef, kefta, and sausage tagines includes delicious options such as Chorizo Tagine with Lentils and Fenugreek. Chicken and duck tagines are delicious cooked with plenty of spice. Try a Duck Tagine with Pears and Cinnamon.

For a lighter touch, there are plenty of options for tagines made with fresh vegetables and seafood. Exciting fish and seafood tagines include Tagine of Monkfish, Potatoes, Cherry Tomatoes, and Black Olives. Vegetable tagines are brought to life with the addition of warm and tasty spices. Try Tagine of Artichokes, Potatoes, and Peas.

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 a degree in social anthropology. She has written a number of highly acclaimed books on classic cuisines of the Middle East and Southeast Asia, and her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday, and BBC Good Food Magazine. .
 
  • Publisher: Ryland Peters & Small
  • Pages: 240 pages
  • Material: Hardcover
BENEFITS:
  • Few meals are more satisfying than the rich and fragrant Moroccan stew known as a tagine.
  • You’ll be sure to find some of the best-loved classics from the Moroccan kitchen, including aromatic tagines, salads, side dishes, and sweet things
  • Traditional lamb tagines with winning combinations of sumptuous flavors such as Lamb Tagine with Prunes, Apricots, and Honey
  • Beef, kefta, and sausage tagines includes delicious options such as Chorizo Tagine with Lentils and Fenugreek
  • Chicken and duck tagines are delicious cooked with plenty of spice. Try a Duck Tagine with Pears and Cinnamon
  • For a lighter touch, there are plenty of options for tagines made with fresh vegetables and seafood. Exciting fish and seafood tagines include Tagine of Monkfish, Potatoes, Cherry Tomatoes, and Black Olives
  • Vegetable tagines are brought to life with the addition of warm and tasty spices. Try Tagine of Artichokes, Potatoes, and Peas
  • 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 a degree in social anthropology
  • She has written a number of highly acclaimed books on classic cuisines of the Middle East and Southeast Asia
 
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