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Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking Hardcover – March 11, 2010
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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.
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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
All other recipes I tried were very tasty. I highly recommend this cookbook.
A family friend working in Morocco was kind enough to bring me an extra large tagine when she came home on leave for a couple of months. She carried it like a carton of eggs through airports and security checkpoints to make sure it would be damages.