Tagines and Couscous : Delicious Recipes for Moroccan One-Pot Cooking
by Ghillie Basan
Editor: Ryland, Peters & Small Ltd
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These hearty pot of food, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vat, also called a tagine.In Ghillie Basan collection of deliciously authentic recipes that you will find the most loved of the classics of Moroccan cuisine, such as the sumptuous Lamb Tajine with Dates, Almonds and Pistachios, and the tart notes of Chicken Tajine with Candied Lemon, Green Olives and Thyme.Also included are the less classic but equally delicious recipes for beef and fish – try Beef Tagine with Sweet Potatoes, Peas and Ginger or Lotte Tagine, Potatoes, Tomatoes and Black Olives.Copious of tagine vegetables: Baby-Aubergines with Coriander and Mint and Musk Squash, Shallots, Raisins and AlmondsFor the recipes of variations on couscous, the classic accompaniment for tagines, are also given more ideas for the fresh tasting of vegetable salads and side dishes to serve as part of your Moroccan style party.
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