Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

  • List Price: $12.95
  • Save: $1.79 (14%)
FREE Shipping on orders with at least $25 of books.
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Tagine: Spicy stews from ... has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Good
Comment: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Tagine: Spicy stews from Morocco Hardcover – August 1, 2007

4.3 out of 5 stars 109 customer reviews

See all 6 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$11.16
$6.27 $0.45

My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration by Yvonne Maffei
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
$11.16 FREE Shipping on orders with at least $25 of books. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • Tagine: Spicy stews from Morocco
  • +
  • Norpro 144 Heat Diffuser
  • +
  • Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking
Total price: $40.21
Buy the selected items together

Editorial Reviews

About the Author

Ghillie Basan has worked in many parts of the world as a cookery writer, restaurant critic, and journalist. She has written a number of highly-acclaimed books on classic cuisines of the Middle East and South-east Asia. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday, and BBC Good Food Magazine. Ghillie lives in the Scottish highlands.
NO_CONTENT_IN_FEATURE

The latest book club pick from Oprah
"The Underground Railroad" by Colson Whitehead is a magnificent novel chronicling a young slave's adventures as she makes a desperate bid for freedom in the antebellum South. See more

Product Details

  • Hardcover: 64 pages
  • Publisher: Ryland Peters & Small; Ninth Printing edition (August 1, 2007)
  • Language: English
  • ISBN-10: 1845974794
  • ISBN-13: 978-1845974794
  • Product Dimensions: 7.5 x 7.5 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (109 customer reviews)
  • Amazon Best Sellers Rank: #104,151 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By J. A. Vanderschaaf on February 27, 2008
Format: Hardcover Verified Purchase
After having received this book a few months ago I have been making Tagines every weekend. No one has complained yet!! The recipes are superb. Wonderfully easy to put together. Since I have a moroccan tagine I always put the tagine in the oven at 180 degrees celcius for an hour and half plus an extra 20-30 minutes or so for additional vegetables, flavours, etc.

There is an excellent recipe for plain couscous and a wonderful country
salad at the back of the book. My favourite tagines are the slightly sweet ones with dates, prunes, apricots and the different types of nuts that are added toward the end of the cooking time. There is also a wonderful Lamb, Zuchinni and tomato tagine that has both dried mint and
fresh mint added to it. There is also a really nice minced beef tagine
with wonderfully tasting preserved lemons which are very easy to make yourself.

If per change the tagine is more meat than vegetable then I make the
roasted pumpkin couscous from Julie Le Clercs 'Made in Morocco'.

A wonderful addition to the 'Tagines' is the book "Modern Moroccan" also
by Ghillie Basan which has a wonderful broad bean salad and carrot salad in it.

I have not used a cook book as much I have used 'Tagine'
This is definately a keeper on the cookbook shelf.
Comment 94 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
This is an extremely nice set of recipes, all of which were designed to be cooked in a tagine. The title's implication is that if you aren't serious enough to buy one of the conical cookpots, this probably isn't for you (the way a Waffle Cookbook expects you to own a waffle iron); but I have zero problems cooking these dishes in an ordinary chicken fryer, and I can't see that I'm missing anything. (Mind you I wouldn't *mind* one of those pretty tagines, but it hasn't become a necessity yet.) Basically, these are stews or braises... which sounds much less intimidating and exotic, doesn't it?

If you own a general Moroccan cookbook (I have and like Cooking at the Kasbah, plus I've read a few others) you'll certainly find a few tagine recipes, but most of the overview cookbooks stick with a few standards. (Unfortunately for me, that usually means lamb and/or olives, neither of which we eat.) With 25 tagine recipes in this collection, obviously there is a wider range, and not all of them will make you point and say, "Oh, I need to go to the middle-east market to make that!"

For example, the recipe I made so far -- spicy chicken tagine with apricots, rosemary and ginger -- uses ingredients you can find at your local grocery store. It was also breathlessly easy to throw together for a midweek supper: saute onion, rosemary, ginger, chiles; throw in a cinnamon stick; brown the chicken thighs; add a few more items (such as dried apricots and a can of tomatoes) and simmer for 40 minutes. Serve with couscous. I won't need to tell you to smack your lips and say, "Yum!
Read more ›
4 Comments 89 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I bought this book after skimming through a store copy at an Allen and Peterson Appliance Store in Kenai, Alaska, and this book convinced me to splurge for an Emile Henry tagine.

This book may not be a 400-page tome of every single Moroccan delicacy, but the recipes are stunning. Also, it gave me enough inspiration to experiment with different ingredients.

I found the list of references to be extremely helpful. And I thought I knew practically all the good foodie sites on the Internet.

What I also liked is that I didn't have to make or purchase a ton of condiments before I had a chance to play with the recipes. However, it is essential to make the preserved lemons. I found that the Meyer lemon was the best. (However, I had to find a huge jar just to hold these large fruits!)

Yummy!! Definitely great comfort food during an Alaskan winter. And don't forget the couscous!
Comment 53 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I am a huge fan of Moroccan cooking, and I have spent a lot of time in Morocco learning how to cook the food. I was hoping that this book would fill in some of the more regional recipes, which it did. However, the "less traditional" recipes are what disappointed me. I tried one of the lamb recipes and it was good, but some of the recipes call for ingredients that would be extremely hard to find. Some could be found in gourment food shop, and some you would have to go to a specialty shop to find them. Almost all Moroccans rely on simple foods put out at the souq, and some of the ingredients were items that I have not seen in Morocco. I would even venture to call this Moroccan fusion, but if you are looking for typical Moroccan recipes, it has some, but not many.
9 Comments 91 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I have always loved Middle Eastern meals and have developed a fondness Moroccan food and all it's specialized cookware in particular. And cooking it and collecting the cookbooks. I am in the process of collecting all cookbooks from this author for the simple reason that you often hear "You eat with you eyes also." "Ghille," of Turkish descent understands this and her cookbook photos with the help of a series of professional photographers not only help you see your "goal" in a dish that may be brand new to you but they inspire you to try this dish as many of these photos will make you salivate with anticipation. And there is a picture for each dish. Visuals are an important feature I consider when determining which cookbook to purchase. Cooking starts long before you make a list of ingredients to purchase. Ghille instills a visual "crave" anticipation before the delightful aromas and tastes of the food are experienced. I like "prolonged anticipation" when I cook. Her cookbooks continue to get better.
Comment 16 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

Tagine: Spicy stews from Morocco
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Tagine: Spicy stews from Morocco