Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. Every recipe includes suggestions for accompaniments and side dishes. The perfect introduction to the distinctive tastes of Morocco.Ghillie Basan has worked in different parts of the world as a cookery writer, restaurant critic and journalist. She is Cordon Bleu trained and has a degree in Social Anthropology. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia, and her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine.
Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish—try Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.
The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. Once all part of the Ottoman Empire, the countries are bound by a common language and ancient cultural heritage, but they also have distinct regional dishes influenced by the vibrant tapestry of ethnic groups and the amazing array of local ingredients, spices and flavourings. Located in the eastern Mediterranean, this region has benefited from the wonderful natural resources of land and sea. The culture is ancient, absorbing many influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine rich in variety and taste. This beautiful book presents a mouth-watering selection of classic regional recipes. The world-renowned favourites are all present, with tempting mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes to discover such as Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. A meal from these countries is often completed with little sweets, and here you can learn how to prepare Stuffed Red Date Preserve, Sweet Pancakes with Scented Syrup, Little Walnut Cakes and Lebanese Coffee with Cardamom. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the foods and how these influences have created such different dishes across the region. With more than 600 sumptuous specially commissioned photographs, this inspiring book captures the essence of Lebanese, Syrian and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine in your own kitchen.
From the aromatic tagines of Morocco, to the sweet and sticky pastries that are a legacy of the Ottoman empire, explore the food and rich culinary traditions of the Middle East and the Maghreb with 65 authentic recipes. The fragrant flavors of the Middle East are steeped in a fascinating history of ancient empires and dynasties, wars, and diverse religions, and the east-west trade routes, all of which have had a lasting influence on the culinary cultures of this vast and turbulent region. The book by award-winning food writer Ghillie Basan chronicles the foods that you would encounter should you travel these ancient lands—they are the recipes that have truly stood the test of time. Recipes include small mezze plates for sharing; meat, poultry, and fish dishes that indulge all of your senses with sumptuous aromas and flavors; vibrant jewel-bright salads, vegetable dishes, and grain bowls, and lastly sweet mouthfuls and drinks influenced by the opulence of the Persian and Ottoman courts make the perfect ending to your Middle Eastern feast.
These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.
This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.
Aromatic, fragrant, and spicy, the flavours of the Middle East are steeped in a fascinating history, and this book chronicles the essential dishes that you would encounter should you travel these ancient lands. 65 authentic recipes make it easy to prepare an exciting aromatic feast at home.
Experience the true taste of Morocco with these delicious aromatic vegetarian and vegan casseroles. Fragrantly spiced and comforting, tagines are easy to prepare and sure to satisfy at every occasion. And prepared without meat (and often without dairy, too) they are not only economical, but also one of the best ways to enjoy seasonal produce. In this collection of authentic Moroccan recipes, you will find some of the best-loved tagines, from Lighter Tagines, such as Roasted Cherry Tomato Tagine with Feta and Preserved Lemon or Roasted Pear, Fig and Walnut Tagine with Fennel, to Hearty Tagines including Roasted Sweet Potato Tagine with Ginger, Cinnamon and Honey or Spicy Carrot Tagine with Chickpeas, Turmeric and Coriander. Along with the tagines, you will find recipes for its traditional accompaniment, couscous, prepared in a variety of exciting ways, as well as recipes for appetizers and other dishes to serve alongside. Create your own aromatic feast, worthy of any Moroccan kitchen.
Experience the true taste of Morocco with these delicious aromatic vegetarian and vegan casseroles. Named after the earthenware pot in which they are traditionally prepared, tagines are fragrantly spiced and comforting, easy to make, and sure to satisfy at every occasion. And prepared without meat (and often without dairy, too) they are not only economical, but also one of the best ways to enjoy seasonal produce. In this collection of authentic Moroccan recipes, you will find some of the best-loved tagines, from Lighter Tagines, such as Roasted Cherry Tomato Tagine with Feta and Preserved Lemon or Roasted Pear, Fig and Walnut Tagine with Fennel, to Hearty Tagines including Roasted Sweet Potato Tagine with Ginger, Cinnamon, and Honey or Spicy Carrot Tagine with Chickpeas, Turmeric, and Cilantro. Along with the tagines, you will find recipes for its traditional accompaniment, couscous, prepared in a variety of exciting ways, as well as recipes for appetizers and other dishes to serve alongside. Create your own aromatic feast, worthy of any Moroccan kitchen.
Chasing dreams of their own photographic business, Ghillie Basan and her husband Jonathan swap the comfort of their Edinburgh home for Corrunich - a remote cottage at the foot of the Cairngorms. With jumping cows for company, the Basans begin their new life with no electricity and heavy snowstorms. Generators break down and roads quickly become blocked, but the couple have a series of adventures with a fascinating mix of local farmers, terrified tourists, an African president, and their two babies, Yasmin and Zeki. The Moon's our Nearest Neighbour is a heart-warming, amusing account of a life lived in the picturesque beauty of highland Scotland; of the ferocious weather and the spectacularly starry skies; and, most of all, of the tremendous strength of spirit in coming to terms with the hardships and isolation of a new lifestyle.
Chasing dreams of their own photographic business, Ghillie Basan and her husband Jonathan swap the comfort of their Edinburgh home for Corrunich - a remote cottage at the foot of the Cairngorms. With jumping cows for company, the Basans begin their new life with no electricity and heavy snowstorms. Generators break down and roads quickly become blocked, but the couple have a series of adventures with a fascinating mix of local farmers, terrified tourists, an African president, and their two babies, Yasmin and Zeki. The Moon's our Nearest Neighbour is a heart-warming, amusing account of a life lived in the picturesque beauty of highland Scotland; of the ferocious weather and the spectacularly starry skies; and, most of all, of the tremendous strength of spirit in coming to terms with the hardships and isolation of a new lifestyle.
GET INTO MOROCCAN-STYLE COOKING WITH 200 RECIPES FROM THE HAMLYN ALL COLOUR SERIES Taste the many depths and flavours of Morocco, with 200 recipes for tagines, salads, snacks and much more. Featuring clear photographs and step-by-step instructions, Hamlyn All Colour: 200 Easy Tagines and More is a fantastic choice for cooks of all abilities. Check out some of the other titles in the series: Hamlyn All Colour Cookery: 200 Super Soups Hamlyn All Colour Cookery: 200 Halogen Oven Recipes Hamlyn All Colour Cookery: 200 Fast Vegetarian Recipes Hamlyn All Colour Cookery: 200 Cakes & Bakes Hamlyn All Colour Cookery: 200 Gluten-Free Recipes Hamlyn All Colour Cookery: 200 Really Easy Recipes Hamlyn All Colour Cookery: 200 Pasta Dishes Hamlyn All Colour Cookery: 200 Tapas & Spanish Dishes Hamlyn All Colour Cookery: 200 More Slow Cooker Recipes Hamlyn All Colour Cookery: 200 Delicious Desserts Hamlyn All Colour Cookery: 200 Veggie Feasts Hamlyn All Colour Cookery: 200 One Pot Meals Hamlyn All Colour Cookery: 200 Student Meals Hamlyn All Colour Cookery: 200 Spiralizer Recipes Hamlyn All Colour Cookery: 200 Easy Indian Dishes Hamlyn All Colour Cookery: 200 Cupcakes Hamlyn All Colour Cookery: 200 Thai Favourites Hamlyn All Colour Cookery: 200 5:2 Diet Recipes Hamlyn All Colour Cookery: 200 Light Slow Cooker Recipes Hamlyn All Colour Cookery: 200 Low Fat Dishes Hamlyn All Colour Cookery: 200 Cakes & Bakes
Scotland has some of the best seafood in the world, so we why don't we eat more of it? Why don't we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it? Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland's coastline and over to the islands to capture the essence of our nation's seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions. In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country. Features a foreword by Gary Maclean, winner of MasterChef: The Professionals
The Mediterranean Cookbook brings together authentic Mediterranean recipes from this increasingly popular food region, renowned for healthy, flavorsome food. Italian recipes, Greek recipes, and Middle Eastern recipes are in high demand, and so in this book, the flavors of regions such as Tuscany, Provence, Spain, and the Greek Islands mingle with those of Middle Eastern climes such as Morocco and Egypt. Mediterranean food stands for freshness and health, and this book collects over 200 healthy recipes from this part of the world. Recreate the sultry taverna or bustling bazaar in the comfort of your own home with the Mediterranean Cookbook.
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