Ghillie Basan is a food writer and restaurant critic who runs workshops for cooks in the Scottish highlands. She has written a number of books on classic cuisines of the Middle East and South-east Asia. Tagine is her first book for Ryland Peters & Small.
Some of the recipes sounded really good but the one I tried was a bit of a dud.Published 1 month ago by Colleen Roe
I bought this book because I have had her "Tagines and Couscous" book for several years now and it is full of wonderful recipes. Read morePublished 3 months ago by Donna Rapkin
We've prepared seven of the recipes and all were delicious. We borrowed my sister's tagine, but now we're going to buy one of our own. Read morePublished 4 months ago by Ondreyus Dotson