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Tagines and Couscous: Delicious Recipes for Moroccan One-pot Cooking [Anglais] [Relié]

Ghillie Basan

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Commentaires client les plus utiles sur (beta) 4.6 étoiles sur 5  59 commentaires
312 internautes sur 317 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A beautiful cookbook with great recipes 24 janvier 2011
Par Timothy B. Riley - Publié sur
Format:Relié|Achat vérifié
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
48 internautes sur 49 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Same cookbook, two issues 16 février 2012
Par pat foster - Publié sur
Format:Relié|Achat vérifié
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!
54 internautes sur 56 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Lovely Book, Delicious Recipes 30 mai 2010
Par S. Kessler - Publié sur
Format:Relié|Achat vérifié
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.
42 internautes sur 44 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Tagines & Coucous 25 avril 2010
Par Andrew W. Mitchell - Publié sur
Format:Relié|Achat vérifié
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.
31 internautes sur 32 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fabulous Flavors 6 avril 2011
Par M. Hill - Publié sur
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.

The flavors of Moroccan cooking are distinctive and delicious, which has added new zest to my usual selection of dishes. The tagine is exotic enough that whenever I use it a conversation ensues. This cookbook provides a beautiful and informative introduction to the subject.

I wouldn't hesitate to recommend this book to anyone interested in Moroccan Tagine cooking.
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