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Ghillie Basan

Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking Hardcover – Illustrated, March 11, 2010

by Ghillie Basan (Author)

4.6 944 ratings

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Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking.

These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish—try Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.

Print length

144 pages
Language

English
Publisher

Ryland Peters & Small
Publication date

March 11, 2010
Dimensions

7.5 x 0.8 x 9.25 inches
ISBN-10

1845979486
ISBN-13

978-1845979485
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Editorial Reviews

Book Description

Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking.

About the Author

Ghillie Basan works 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.

Product details

Publisher ‏ : ‎ Ryland Peters & Small; US edition (March 11, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 144 pages
ISBN-10 ‏ : ‎ 1845979486
ISBN-13 ‏ : ‎ 978-1845979485
Item Weight ‏ : ‎ 1.43 pounds
Dimensions ‏ : ‎ 7.5 x 0.8 x 9.25 inches

Best Sellers Rank: #45,395 in Books (See Top 100 in Books)
- #11 in African Cooking, Food & Wine
- #22 in Middle Eastern Cooking, Food & Wine
- #300 in Quick & Easy Cooking (Books)

Customer Reviews:
4.6 944 ratings

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Ghillie Basan

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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 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 BBC Good Food Magazine and she is the author of the bestselling Mezze, Tagine, Flavors of the Middle East and Vegetarian Tagines and Couscous for RPS. Photo Credit: John Paul

Customer reviews

4.6 out of 5

944 global ratings

5 star		76%
4 star		16%
3 star		6%
2 star		1%
1 star		1%

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Alicia Crumpton

Such good, good, good recipes

Reviewed in the United States 🇺🇸 on March 29, 2023

Verified Purchase

I wanted to learn a new way of cooking and expand my repertoire of spices and flavors so I decided to try tajine cooking, so chosen because I like Mediterranean and Moroccan cuisine. I'm working through this book and thus far the flavors are exquisite and the recipes are fairly straight forward and easy to make. Ingredients are readily available in our local grocery store.

One person found this helpful

Helpful

Josefina Donahue

Beautiful pictures l

Reviewed in the United States 🇺🇸 on April 1, 2023

Love the recipes

Very Good Overview of Tagine Cooking

Reviewed in the United States 🇺🇸 on August 7, 2022

Verified Purchase

Well written, and very well illustrated (photos) cookbook highlighting Moroccan tagine cuisine. I've tried about eight of the recipes exactly- lamb, duck, vegetable tagines among them. The suggested ingredients and the ratios seem to be right on, really beautiful and complex flavors; the cooking times, however, are quite a bit off. Using a traditional clay tagine, significantly longer times are required to prepare the recipes- be advised. Still, a very useful overview of the potential of an ancient and great cooking technique.

6 people found this helpful

Helpful

Carolyn A. Holdsworth

Learning New Dishes

Reviewed in the United States 🇺🇸 on March 4, 2012

Verified Purchase

The first time I looked through this book, I didn't think I'd get much use from it--sort of an "Oh, well" reaction. But as I have looked through it several more times, I've realized what a good book it is. First, the photography is beautiful--rich color and intricate detail.

Second, Basan opens the book with the basics of making some basics: the aged butter called smen (I'm passing on that one); preserved lemons (I've put up my first batch); chermoula (a marinade I'd like to try on fish); harissa paste (a super hot spice mixture I'll avoid); and ras-el-hanout (a very commonly used spice mixture which I'll have to try making on my own unless someone sells it commercially without black pepper).

I also like the way the book is divided into sections: lamb tagines (a "tagine" is a food mixture as well as the dish in which this food mixture is cooked), beef & sausage tagines, poultry tagines, seafood tagines, vegetable tagines, couscous dishes, and other side dishes.

I've made one lamb tagine and one vegetable tagine, both with good results, and I've marked 13 other recipes I'd like to try.

There is a learning curve with these recipes, but don't let the difference intimidate you (I'll admit to being a little scared at first). However, the difference is the fun of trying these new tastes.

And you don't need a tagine dish, though I wish I had one--you can use a wide covered frying pan or a heavy iron pot with a lid (like a Le Creuset or Lodge French/Dutch oven).

29 people found this helpful

Helpful

Janet Sedlar

YUM!!!!

Reviewed in the United States 🇺🇸 on September 19, 2015

Verified Purchase

I LOVE this cookbook!!! I am a fairly inexperienced cook, but I recently decided to invest in a tagine and this recipe book and I am so glad I did! So far I've tried 4 recipes and each one has been delicious. And unlike a lot of other recipe books that end up disappointing because only a few recipes sound exciting, this one has tons of appealing-sounding dishes so I'm sure it will take me months before I've tried all the ones I'm curious about. The only thing I would critique about this book is that the directions are somewhat vague - you never know how high to put your flame, and the ingredient quantities can be vague too. But even with those flaws, everything has come out great so far, so clearly it's not a major problem. Another thing I like is that these recipes are not very high in fat - just a tablespoon of oil for 4 servings is usually enough fat to make things taste good. I'm on Weight Watchers and haven't had to modify these recipes much to make them work for my diet (I just use a little less oil/butter). Highly recommend!

33 people found this helpful

Helpful

Joshua J Eberle

Newer version available

Reviewed in the United States 🇺🇸 on September 22, 2021

Verified Purchase

While the book is great with good recipes, this one was published over 10 years ago and a newer one is available with some new recipes added to these - for less cost.

6 people found this helpful

Helpful

Basem S.

amazing book

Reviewed in the United States 🇺🇸 on January 5, 2021

Verified Purchase

amazing book and the first dish written which is the lamb with prunes and apricot was the best dish I made in my life. the problem is it does not have lots of beef dishes and it uses mostly the same spices and concept through out the whole book. but in general it is amazing

4 people found this helpful

Helpful

Michele

Good book

Reviewed in the United States 🇺🇸 on January 22, 2014

Verified Purchase

I've been using this cookbook for a few days to introduce myself to Moroccan cooking. Between this book (laid out well with lots of gorgeous photos) and youtube, I'm getting the hang of using my new tagine. Enjoyed making the Kefta (lamb meatballs) recipes and also baked lamb with figs. The aged butter recipe though, did not work out and I had to start over using another recipe that required melting the butter instead and then adding the salt directly to the melted butter, straining the foam through a cheesecloth and diffusing the butter with 2 teaspoons of oregano wrapped in a bit of cheesecloth to the melting butter. After pouring the butter in a sterilized jar, there are no pockets this way (melting it). The aged butter recipe from the book formed mold before it was ready where there were air pockets. It did not require melting.
All other recipes I tried were very tasty. I highly recommend this cookbook.

6 people found this helpful

Helpful

Top reviews from other countries

Penny

Great Tasty Treats

Reviewed in the United Kingdom 🇬🇧 on December 16, 2018

Verified Purchase

I bought this for my daughter since I had received a copy for my birthday and am trying two or three recipes from inside every week. So far (after a dozen or so) I am so pleased since the tastes seem very authentic and are a tad different to what we usually eat. Last night I entertained vegetarian friends who were gob-smacked and came back for second helpings. The fennel/courgette and chickpeas with garlic and paprika complemented the rich spiced aubergine/chilli in tomato sauce. My grand-daughter preferred the chicken with preserved lemons and olives so I'm now preserving my own lemons too! A great collection. I can't wait to try more!

4 people found this helpful

Chattahoochee Tern

Delicious and straightforward

Reviewed in the United Kingdom 🇬🇧 on August 6, 2018

Verified Purchase

A broad range of delicious tagine and couscous recipes. Straightforward with plenty of added notes on cultural traditions and advice on accompaniments. Recipes also for Moroccan staples such as the ras el hanout spice blend. Beautifully photography, including pictures of each dish.

I'm using a pressure cooker rather than tagine or casserole dish. Essentially, I greatly reduce the liquid content, cut the cooking time to around a third and am judicious with the spice etc content. Works wonderfully! (Thanks to hip pressure cooking for a starter tagine recipe as a base).

2 people found this helpful

Paul McFarmer

Publisher made the wrong decisions.

Reviewed in the United Kingdom 🇬🇧 on May 17, 2020

Verified Purchase

The writing and the pictures are ok, but the letters are too small and are off a wrong type. The paper is too shiny.
So all together the book is difficult and therefor not nice to read.
In the kindle edition are the fett printed heads difficult to read.
So all together is the publisher's work rather inferior.
Ms. Ghillie Basan should keep the publisher better under control.

One person found this helpful

Gee

Delicious easy to follow recipes

Reviewed in the United Kingdom 🇬🇧 on April 24, 2019

Verified Purchase

Bought this following a recent trip to Marrakech and the purchase of a tagine. Good to have recipes specific for a tagine, this also suggests the accompaniment which is useful. Have made several out of the book already and all delicious and taste authentic.

3 people found this helpful

Birdnerd

Made me excited about cooking again!

Reviewed in the United Kingdom 🇬🇧 on February 25, 2013

Verified Purchase

This is a lovely book and explained how to cook with a tagine. The recipes seem fairly straightforward; I used to cook a lot, but have become bored recently. This book inspired me to start experimenting with recipes and tastes again: yum!

One person found this helpful

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