About this item
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.
Number of Pages: 64
Genre: Cooking + Food + Wine
Sub-Genre: Courses + Dishes / Soups + Stews, Specific Ingredients / General
Publisher: Ryland Peters & Small
Author: Ghillie Basan
Street Date: August 1, 2007
Item Number (DPCI): 248-43-1458
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