Tagine Spicy Stews from Morocco
Tagine Spicy Stews from Morocco
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Experience the authentic tastes of Morocco with these hearty meals that are prepared and served in their own special pot. These hearty meals, flavoured with spices and fruit, are served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of aromatic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots and almonds, and the tangy chicken tagine with green olives and lemon. Also included are less traditional but equally delicious recipes for beef and fish. Vegetarians, too, have a delightful and varied choice. Every recipe includes suggestions for accompaniments and side dishes.
- ISBN: 9781845974787
- Format: Hardcover
- Language: English
- Number of Pages: 64
- Published: 1st August 2007
- Publisher: Ryland Peters and Small
- Dimensions (cm): 19.1 x 19.1 x 1.1
Ghillie Basan has worked all over the world as a cookery writer, journalist, and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of Morocco and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.
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