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 Basancollection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.
Along with classic-style tagines, there's a varied selection from shellfish with fennel to chicken with preserved lemons, green olives and thyme. There are chapters on vegetable and fruit-based tagines, many ways with couscous, and zingy salads plus how-tos for Moroccan-pantry basics.
210 x 170 mm, 144 pages
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