- 150 Best Tagine RecipesISBN: 9780778802792
Publication date: 02/02/2012
Tagine takes its name both from a Moroccan dish as well as the pot in which the dish is cooked - typically a large and shallow pot with a conical lid. Tagines involve the slow simmering of meats or vegetables along with a medley of herbs and spices, the result being an aromatic and intoxicating combination of taste and texture. This book offers a comprehensive history of traditional Moroccan tagine cooking, including an extensive Tagine Know-HowA" section that answers all possible questions about tagines and cooking with tagines, as well as a North African Flavour FootprintA" section that profiles the 20 herbs and spices that give authentic flavour to these dishes. Home cooks can bring Morocco into their kitchens with these tantalizing dishes: - Cinnamon lamb tagine with apricots. - Honey-ginger vegetable tagine. - Beef tagine with figs and walnuts. - Artichoke and shellfish in almond milk. - Minted lemon whitefish. - Saffron shrimp tagine with avocados. - Pomegranate chicken tagine. - Moroccan vegetable tagine. - Fiery beef tagine with vegetables. To round off the Moroccan experience of the meal, Pat Crocker also includes recipes for dips, sauces and authentic souk specialties (typical street foods sold in markets), salads and sides as well as the traditional beverages and sweets. With authentic yet easy-to-prepare recipes that will please both meat eaters and vegetarians, home cooks can create a true North African taste odyssey.
Author: CROCKER, PATPrice: $27.99
- Arabesque A Taste of Morocco Turkey and LebanonISBN: 9780718145811
Publication date: 07/11/2005
In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Author: RODEN, CLAUDIAPrice: $59.99
- Colour of Maroc A Celebration of Food and Life (Rob and Sophia Palmer)ISBN: 9781743360712
Publication date: 01/10/2013
Publication Date: October 2013
Colour of Maroc is a collection of stories inspired by people, food, and travel experiences seen through the eyes of Rob, the Aussie photographer and Sophia, his French/Moroccan wife.
For Rob, Colour of Maroc is a sketch of colour and light that captures a cultural awakening in a rich and contrasting land far from the urban beach life of Bondi that he is so familiar with. For Sophia, Colour of Maroc is a journey of rediscovery - experiencing Morocco and her heritage as if for the first time.
Rob and Sophia's infectious passion for Morocco is a delight to share, as they are guided by Sophia's friends and family through overflowing cities and remote dusty villages, exploring this country of vitality and contrasts. Through their eyes Morocco dazzles with life, brimming with colours, tastes and feelings. Colour of Maroc uses flavour to describe culture. It uses the journey to describe home. It uses colour to describe love.
Rob Palmer, the Aussie Photographer: Rob's photographic career began while bobbing around in the wild waves of Hawaii's world famous Banzai Pipeline. All of his spare time is still spent chasing waves but these days he's shooting a range of work for lifestyle, food and advertising clients and the stoke hasn't disappeared.
Sophia Palmer, the Door Opener: Paris, London, Sydney. Sophia's Marketing and Communications career has taken her across the world over the past 12 years, working as an Account Director for big advertising agencies to Marketing Director of some of the top luxury brands. She was born in Morocco where she spent 13 years, and speaks English, French and Arabic.
Author: PALMER, ROB AND SOPHIAPrice: $59.99
- CULINARY ADVENTURES IN MARRAKECH (OPS)ISBN: 9780143204596
Publication date: 01/08/2010
I wake up in the morning and throw the shutters open. It's dawn and the first prayers of the day have just hurled over the rooftops of Marrakech. Breakfast is home-made jam, honey, tea, freshly squeezed orange juice and a basket full of freshly baked, still warm breads – m'lawi, flat bread, pancake and croissant.
And with this, the irrepressible Peta Mathias begins her culinary adventures in one of the most exotic locations on earth: Marrakech in Morocco.
From the beautiful and eccentric Hôtel du Trésor and the souk at Ait Ourir, to the traditional home kitchen of Mohamed and Latifa and the exquisite cafes and pattiseries in the medina, discover the food, people and atmosphere that defines Marrakech.
Based on the six-part television series Peta Unplugged in Marrakech
Author: MATHIAS, PETAPrice: $39.95
- Easy TagineISBN: 9781849752541
Publication date: 01/11/2012
Few meals are more satisfying and flavoursome than the rich and fragrant Moroccan stew known as a tagine. In this collection of aromatic tagines, salads, side dishes and sweet things, you'll be sure to find best-loved classics from the Moroccan kitchen.
Publication Date November 2012
Dimension: 190mm X 190mm
Author: BASAN, GHILLIEPrice: $19.99
- Flavours of Morocco Tagines and other delicious recipes from North Africa (Revised Edition)ISBN: 9781849757607
Publication date: 01/09/2016
A collection of recipes for authentic Moroccan dishes that allows you to recreate the scents and flavours of this fascinating cuisine at home. With such a rich and diverse history, which draws from the East, the Mediterranean and Africa, Morocco is home to the most tantalizing food imaginable.
Start your culinary journey by discovering Kemia & Salads. Kemia are small bites eaten at the start of a meal. Try recipes for Mini Fish Kefta with Saffron or a Carrot and Cumin Salad with Orange Flower Water. Next enjoy Soups, Breads & Savoury Pastries. Try Rustic Tomato and Vegetable Soup with Ras-el-Hanout or Creamy Pumpkin Soup with Aniseed and Saffron, served with Moroccan Country Bread. Bake the Classic Chicken Pie with Cinnamon (B Stilla); or little Pastries Filled with Spicy Minced Meat.
A chapter on Tagines, K dras & Couscous features the popular Lamb Tagine with Almonds, Prunes and Apricots; Chicken Tagine with Preserved Lemons, Green Olives and Thyme; K dras (stews), such as Chicken K dras with Chickpeas, Raisins and Red Peppers, all served with buttery couscous. Grills, Pan-fries & Roasts include Souk Kebabs with Roasted Cumin and Paprika; Baked Trout Stuffed with Dates; and Roast Duck with Honey, Pears and Figs.
Delicious Vegetables, Side Dishes & Preserves include Casablancan Stuffed Tomatoes and Honey-glazed Pumpkin with Spices. Finally, Sweet Snacks, Desserts & Drinks brings treats such as Fresh Figs with Walnuts and Honey and Rose-flavoured Milk Pudding all perfect served with Mint Tea.
Throughout the book are essays on key aspects of Moroccan culinary culture, from The Olive and the Argan to The Souks, Spices and Sensual Flavours, that help to bring the food of this vibrant and exotic land to life.
Dimension: 262mm X 226mm
Author: BASAN, GHILLIEPrice: $39.99
- Food of Morocco (Paula Wolfert)ISBN: 9781408827468
Publication date: 01/09/2012
Paula Wolfert's name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed. Lavishly photographed in full colour, The Food of Morocco not only showcases Wolfert's tantalising recipes but also evokes Morocco in all its timeless splendour and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course, its people, from Marrakech to Tangier. A labour of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity. It is an essential work for every serious cook, for everyone interested in Moroccan cuisine and for discerning armchair travellers.
Dimension: 267mm X 216mm
Author: WOLFERT, PAULAPrice: $65.00
- Moroccan Soup Bar Recipes from a Spoken MenuISBN: 9781922129772
Publication date: 01/10/2015
Drive down St George's Road in North Fitzroy on the evenings the Soup Bar is open and you'll find a queue stretching out the door and around the corner.
With its brightly coloured interior, refreshing spoken menu and flavourful Moroccan cuisine, The Soup Bar over the past 16 years has become a Melbourne institution.
More than just a restaurant, the Moroccan Soup Bar is founded on a philosophy, what Hana describes as 'a vision whose primary objective was not monetary, where everyone who visited, whether a one-time visitor or repeat customer, felt their senses were stimulated...to share experiences, and walk away a little changed as a consequence.'
Hana, head cook and owner, is releasing a cookbook of the wonderful vegetarian dishes served every night at the restaurant. Her devoted customers have sought the secrets of her recipes, in particular the famed chickpea bake, a dish so delicious it's won awards. Now the public will have the chance to recreate these beautiful, flavoursome recipes in their own homes. There's even a recipe for the restaurant's wall paint, passed down to Hana from her father.
The book reflects the atmosphere of the Soup Bar - warm, welcoming and colourful. The recipes prove you don't need to include meat in a meal to make it taste delicious.
Laced with stories of meetings at the Soup Bar, of the plight of women, of Moroccan culture and of hope for a more inclusive future, Hana's book will provide a colourful, spiced oasis in any enthusiastic cook's recipe book collection.
Dimension: 275mm X 210mm
Author: ASSAFIRI, HANAPrice: $44.99
- Tagine Spicy Stews from MoroccoISBN: 9781845974787
Publication date: 01/08/2007
There are only two books specifically on tagines. Experience the authentic tastes of Morocco with these hearty meals that are prepared and served in their own special pot.
See also Tagines & Couscous hb by Gillie Basan and Food of Morocco pb $45.00 one third of the recipes feature tagine dishes.
Author: BASAN, GHILLIEPrice: $24.99
- Tagines and Couscous Delicious Recipes for Mococcan One-Pot CookingISBN: 9781845979478
Publication date: 01/03/2010
Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. 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, 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. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint, and Butternut Squash, Shallots, Sultanas 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 side dishes to serve as part of your Moroccan-style feast.
Author: BASAN, GHILLIEPrice: $39.99
- Vegetarian Tagines and Cous Cous 60 Delicious Recipes for Moroccan One-Pot CookingISBN: 9781849754323
Publication date: 01/11/2013
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 bestloved 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 it's 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.
Author: BASAN, GHILLIEPrice: $45.00