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Tagines
& Couscous: Delicious Recipes for Moroccan One-pot Cooking
by Ghillie Basan
Hardcover from Ryland Peters & Small
ISBN: 1845979486
Tagines form the basis of traditional Moroccan cooking. These hearty
casseroles are cooked and often served in an elegant, specially-designed
cooking vessel, the tagine. In this collection of recipes you will find
some of the best-loved classics. A chapter on Traditional Lamb Tagines
includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios.
Also included are less traditional but equally delicious recipes for Beef,
Kefta, and Sausage Tagines. Try a Beef Tagine with Sweet Potatoes, Peas,
and Ginger; or a Chorizo Tagine with Lentils and Fenugreek, Lighter recipes
for Chicken and Duck Tagines include a tangy Chicken Tagine with Preserved
Lemon, Green Olives, and Thyme. Ideas for Fish and Seafood dishes include
a Creamy Shellfish Tagine with Fennel and Spicy Harissa. Vegetable Tagines
make satisfying and economical meals. Try a Tagine of Artichokes, Potatoes,
Peas, and Saffron. A chapter devoted to Couscous Dishes provides an essential
recipe for Plain, Buttery Couscous, as well as ideas for couscous-based
dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaia
with Beef. Finally, Salads and Vegetable Side Dishes are often served alongside
tagines to balance the flavors. Recipes to try include Preserved Lemon
and Tomato Salad with Capers; and Honey-glazed Pumpkin with Spices.
. Featuring over 50 foolproof recipes, this book is the perfect
introduction to the fabulous cuisine fo Morocco.
. Beautiful location photography by Martin Brigdale and
Peter Cassidy. |
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Tagine:
Spicy Stews from Morocco
by Ghillie Basan
Hardcover from Ryland Peters & Small
ISBN: 1845974794
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. |
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Couscous
and Other Good Food from Morocco
by Paula Wolfert
Paperback from Ecco
Media Published: 1987-02-18
ISBN: 0060913967
Since it was first published in 1973, Couscous and Other Good Food
from Morocco has established itself as the classic work on one of the
world's great cuisines, and in 2008 it was inducted into the James Beard
Cookbook Hall of Fame. From the magnificent bisteeyas (enormous,
delicate pies composed of tissue-thin, buttery layers of pastry and various
fillings) to endless varieties of couscous, Paula Wolfert reveals not only
the riches of the Moroccan kitchen but also the variety and flavor of the
country itself. With its outstanding recipes, meticulous and loving research,
and keen commitment to the traditions of its subject, this is one of those
rare cookbooks that are as valuable for their good reading as for their
inspired food.
North Africa is the home to one of the world's great cuisines. Redolent
of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as
down-home hearty as you want it to be. In Couscous and Other Good Food
from Morocco, author Paula Wolfert has collected delectable recipes
that embody the essence of the cuisine. From Morocco's national dish, couscous
(for which Wolfert includes more than 20 different recipes), to delicacies
such as Bisteeya (a pigeon pie made with filo, eggs, and raisins
among other ingredients), Wolfert describes both the background of each
recipe and the best way to prepare it. As if the mouthwatering recipes
weren't enough, each chapter includes some aspect of Moroccan culture or
history, be it an account of Moroccan moussems, or festivals, or
a description of souks, or markets. Just reading the recipes will
be enough to induce ravenous hunger even on a full stomach. Once you've
tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs
Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from
Morocco will become a well-worn title on your cookbook shelf. |
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The
Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
Hardcover from Wiley
ISBN: 0764569112
"For as long as I can remember, I've had Africa on my mind." Award-winning
chef Marcus Samuelsson may be best known for his innovative take on Scandinavian
cuisine at New York's Restaurant Aquavit, but his story begins thousands
of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive
parents, his life transcends national boundaries, and his individual approach
to cuisine is a global yet personal one that draws freely from many ethnic
and cultural influences.
In The Soul of a New Cuisine, Marcus returns to the land of his
birth to explore the continent's rich diversity of cultures and cuisines
through recipes and stories from his travels in Africa. Stunning color
images by award-winning photographer Gediyon Kifle bring the breadth of
the African experience to life, from fishermen at sunset off the coast
of Zanzibar to French baguettes loaded onto a bicycle in Senegal.
Marcus shares more than 200 enticing recipes, including his own African-inspired
creations and traditional dishes from all parts of Africa. You can delight
in spicy stews and Barbequed Snapper from West Africa and the familiar
Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make
your way east and south for the irresistible taste combinations of dishes
such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash
Fritters from South Africa's Cape Malay. Using ingredients that are readily
available in American markets, the recipes are doable as well as delicious.
Of course, one of the keys to authentic African cooking is the use of
spice blends and rubs, which elevate simple cooking techniques to an excitingly
varied and intense level. Marcus includes his favorites here, with blends
that go from sweet to spicy and feature everything from hot chili peppers
and peppermint leaves to sesame seeds and ginger.
As he says, Africa is "a state of mind that I hope this book will help
you tap into wherever you are." By cooking with a handful of this and a
pinch of that, trying new foods and enjoying old ones in a new way, and
lingering over meals with family and friends, you will bring the free,
relaxed spirit of African cooking to your table and discover for yourself
the soul of a "new" cuisine. |
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Flavors
of Morocco: Delicious Recipes from North Africa
by Ghillie Basan
Hardcover from Ryland Peters & Small
ISBN: 1845976061
Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors
of Morocco", Ghillie Basan brings you tantalizing recipes for authentic
Moroccan food, allowing you to recreate the scents and flavors of this
fascinating culinary tradition at home. Follow simple Kemsia and Salad
recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange
Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla)
from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras,
and Couscous features the classic Lamb Tagine with Almonds, Prunes, and
Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas,
Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast
Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and
Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb
Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats
such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint
Tea or a glass of Almond Milk. Also appearing throughout the book are essays
on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional
Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The
Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea.
*Moroccan food is hugely popular--it's delicious and easy to cook. *In
the same popular series as "Flavors of Provence" and "Flavors of Tuscany",
also beautifully photographed on location by Peter Cassidy. |
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Moro:
The Cookbook
by Samuel Clark, Samantha Clark
Paperback from Ebury Press
Media Published: 2003-07-22
ISBN: 009188084X
The Moro menu encompasses dishes
that originated in Spain and dishes from the Muslim Mediterranean, two
areas linked in history by the Moors' 700-year occupation of Spain. The
book is much more than a simple catalogue of recipes--the chefs also communicate
the romance and tradition inherent in each dish and their writing is informed
by an intimate knowledge of long-established culinary and cultural traditions.
In a market saturated with impersonal restaurant cookbooks, this book has
a refreshingly different feel. It oozes character and is written and designed
with palpable passion and insight. |
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