Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking [Hardcover]

Ghillie Basan (Author), Martin Brigdale (Photographer), Peter Cassidy (Photographer)

Book Description

Publication Date: March 31, 2010

Tagines form the basis of traditional Moroccan cooking. These hearty casseroles are cooked and often served in an elegant, specially-designed cooking vessel, the tagine. In this collection of recipes you will find some of the best-loved classics. A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios. Also included are less traditional but equally delicious recipes for Beef, Kefta, and Sausage Tagines. Try a Beef Tagine with Sweet Potatoes, Peas, and Ginger; or a Chorizo Tagine with Lentils and Fenugreek, Lighter recipes for Chicken and Duck Tagines include a tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying and economical meals. Try a Tagine of Artichokes, Potatoes, Peas, and Saffron. A chapter devoted to Couscous Dishes provides an essential recipe for Plain, Buttery Couscous, as well as ideas for couscous-based dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaia with Beef. Finally, Salads and Vegetable Side Dishes are often served alongside tagines to balance the flavors. Recipes to try include Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin with Spices.

. Featuring over 50 foolproof recipes, this book is the perfect introduction to the fabulous cuisine fo Morocco.

. Beautiful location photography by Martin Brigdale and Peter Cassidy.

Editorial Reviews

About the Author

Peter Cassidy has photographed a number of titles on the Ryland Peters & Small list and is one of the finest food photographers in Europe.

Since 2000. Ryland Peters & Small was founded in 1995 to bring a breath of fresh air to illustrated book publishing. At their offices in London and New York they work with the best authors, photographers, illustrators and stylists to create books that combine innovative, cutting-edge design and images with practical, accessible information. Their beautiful books are devoted to the pleasures of life: health and wellbeing, our homes and gardens, the food we eat, the wine we drink. Ryland Peters & Small staff has enormous fun creating their books, and they hope you have as much fun reading them. In 1999 they launched the Paperstyle gift range of elegant notecards, journals, interactive journals and address books. All perfect for gifts – but perhaps too good to give away?

Martin Brigdale is a well-known British photographer specializing in food. He has photographed many cookbooks in England and the Untied States, including Foods of Greece, The Mediterranean Pantry, Michel Roux Desserts, and French Country Cooking. He is an enthusiastic home cook and loves to travel.

Product Details

• Hardcover: 144 pages
• Publisher: Ryland Peters & Small (March 31, 2010)
• Language: English
• ISBN-10: 1845979486
• ISBN-13: 978-1845979485
• Product Dimensions: 9.5 x 7.9 x 0.6 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #7,469 in Books (See Top 100 in Books)
  • #2 in Books > Cookbooks, Food & Wine > Regional & International > Middle Eastern
  • #2 in Books > Cookbooks, Food & Wine > Regional & International > African
  • #71 in Books > Cookbooks, Food & Wine > Quick & Easy

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Customer Reviews

Most Helpful Customer Reviews

136 of 137 people found the following review helpful:

5.0 out of 5 stars A beautiful cookbook with great recipes, January 23, 2011

By 

Timothy B. Riley (San Antonio, TX USA) - See all my reviews
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Amazon Verified Purchase

This review is from: Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking (Hardcover)

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

30 of 30 people found the following review helpful:

5.0 out of 5 stars Tagines & Coucous, April 25, 2010

By 

Andrew W. Mitchell (Mount Prospect, IL) - See all my reviews
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Amazon Verified Purchase

This review is from: Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking (Hardcover)

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.

23 of 23 people found the following review helpful:

5.0 out of 5 stars Lovely Book, Delicious Recipes, May 29, 2010

By 

S. Kessler - See all my reviews
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Amazon Verified Purchase

This review is from: Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking (Hardcover)

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.