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Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking Hardcover – March 31, 2010


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Frequently Bought Together

Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking + Norpro 144 Heat Diffuser + Tagine: Spicy Stews from Morocco
Price for all three: $37.53

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Product Details

  • Hardcover: 144 pages
  • Publisher: Ryland Peters & Small; First American Edition edition (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: 4.6 out of 5 stars  See all reviews (59 customer reviews)
  • Amazon Best Sellers Rank: #23,352 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

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.

Working with the very best authors, photographers and stylists, RPS and CICO Books produce outstandingly beautiful books on homes & gardens, food & drink, children's activities, weddings, pregnancy & babies, craft, health and mind, body and soul, and elegant stationery and gifts.


We aim to capture, in words and pictures, those elements of life that give the greatest pleasure: sharing the perfect meal with friends, baking a batch of cookies with your children on a lazy Saturday and a home that makes you happy every time you open the front door.



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

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Customer Reviews

The recipes have been easy to follow.
MsSell
I would highly recommend this book to anyone interested in making Moroccan food at home.
CJ McIntyre
We have loved every recipe we've tried so far, and I hope to try them all.
Lynn Pernezny

Most Helpful Customer Reviews

313 of 318 people found the following review helpful By Timothy B. Riley HALL OF FAMETOP 50 REVIEWERVINE VOICE on January 23, 2011
Format: Hardcover Verified Purchase
Length: 3:34 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
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48 of 49 people found the following review helpful By pat foster on February 16, 2012
Format: Hardcover Verified Purchase
Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking

The website offers two cookbooks frequently bought together. Be warned, They have the same recipes, even the same photos. Just buy the "Tagines & Couscous..." as it is the newer version and has additional recipes and information. The "Tagine: Spicy Stews from Morocco" was published several years earlier. But either one, the recipes are great!
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54 of 56 people found the following review helpful By S. Kessler VINE VOICE on May 29, 2010
Format: Hardcover Verified Purchase
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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42 of 44 people found the following review helpful By Andrew W. Mitchell on April 25, 2010
Format: Hardcover Verified Purchase
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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31 of 32 people found the following review helpful By M. Hill TOP 500 REVIEWER on April 6, 2011
Format: Hardcover
Lushly illustrated, Tagines and Couscous is a terrific examination of Moroccan clay pot cooking. I became interested in exploring this subject after finding a lovely tagine at a garage sale. The pot was clearly unused, which made me determined to avoid following in the footsteps of the former owner.

The recipes are organized by main ingredients -- lamb; Beef, Kefta,and Sausage; Chicken and Duck; Fish and Seafood; and Vegetable Tagines. There is also a chapter on Couscous and one for Salads and Vegetable side dishes. The first chapter serves as an introduction but also contains recipes for smen (aged butter,) preserved lemons, Chermoula (a Moroccan marinade,) Harissa Paste (condiment or bread may be dipped into it,) and Ras-elhanout (a spice mix.)Not including the above, there are fifty one recipes.

I prepared three dishes from the book: Spicy Chicken Tagine with Apricots, Rosemary and Ginger; Tagine of Yam, Shallots, Carrots, and Prunes; and Plain, Buttery Couscous. The recipes turned out perfectly, and I particularly liked the tangy Yam tagine and the Buttery Couscous was amazing. I will definitely prepare both dishes again.

The cookbook is printed on quality paper so, if done promptly, spills wipe up without a trace. There is a color photograph of each dish but no nutritional information is provided. The ink color is black, which normally makes reading a bit easier than pale colors, but the font size used for the ingredient lists and instructions is quite small and hard to read, especially while the book is laying open on a countertop while preparing a recipe. I had to keep bending down to read the instructions. My guess is the print size is approximately 8 point.
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12 of 12 people found the following review helpful By CJ McIntyre on March 27, 2011
Format: Hardcover
All the recipes I have tried so far from this book have been excellent. Directions are easy to follow, results are delicious. Someone obviously took the time to test and proofread these recipes, unlike so many cookbooks out there! I would highly recommend this book to anyone interested in making Moroccan food at home.
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16 of 18 people found the following review helpful By Lynn Pernezny on May 30, 2011
Format: Hardcover
I bought this book after my son gave me a Le Souk Ceramique cooking tagine. I own the classic Moroccan cookbook, Paula Wolfert's Couscous and Other Good Food from Morocco. The recipes I have tried from this book are at least equal to, if not better than,the ones from that book. One thing I especially like about this book is that the cooking times are realistic if you are using a cooking tagine. Ceramic tagines cannot take a lot of heat, and some supposed tagine recipes from other sources will take much longer than the times indicated. We have loved every recipe we've tried so far, and I hope to try them all.
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