Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking
by Ghillie Basan
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Book Summary Information
Author: Ghillie BasanPhotographer: Martin Brigdale
Photographer: Peter Cassidy
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2010-03-31
ISBN: 1845979486
Number of pages: 144
Publisher: Ryland Peters & Small
Book Reviews of Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking
Book Review: Fabulous Flavors
Summary: 5 Stars
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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