Ghillie Basan

El libro deltajín moderno

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 Basans 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 fishtry 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.

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.

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 Basans collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.

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 pots conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basans 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.

Guía definitiva sobre la cocina de Oriente Medio que cubre la región desde Turquía hasta Yemen y desde Egipto hasta Irán. Una introducción en el mundo de la cultura, el trasfondo histórico y las costumbres de Oriente Medio. Toda la información necesaria para cocinar recetas auténticas y deliciosas. Un compañero de viaje por la gastronomía de Oriente Medio: más de 75 ingredientes que muestran en profundidad la historia y la diversidad de antiguas culturas y sus tradiciones culinarias. Se trata de sabores que cobrarán vida en su cocina, desde los exóticos y coloridos azafrán y tamarindo hasta los menos habituales como la raíz de orquídea. Sobre cada ingrediente se presenta la información referente a aspecto, gusto, trasfondo histórico y métodos de cultivo y elaboración. La enorme experiencia de la autora y su original colección de recetas auténticas, entre las que se incluyen el arroz persa y las delicias turcas aromatizadas con rosas, consiguen que el libro se convierta en una fascinante guía por las cocinas de Oriente Medio.

Descubra la verdadera magia de los mezze, pequeños platos o entremeses para compartir de las orillas meridionales y orientales del Mediterráneo. La de los Mezze es una tradición antigua de la que disfrutaron los griegos, los romanos, los arabes medievale

A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads and small bites hummus, baba ganoush, tabbouleh and falafel as well as less familiar recipes to discover. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as Paprika and Lemon-Infused Taouk; or how about Grilled Skewers of Beef with a Tahini-Based Tarator Sauce; or one of the greats of Levantine feasting, a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt and Pistachio Sauce. Youll want to return to these deliciously fresh and exciting dishes time and again.

De clara influencia china, la cultura gastronímica asiática se basa en el equilibrio entre los sabores, el bienestar, el refinamiento y la presentación. En este libro encontrará un sinfín de deliciosas recetas con las que se embarcara en un maravilloso viaje gastronomico por los sabores de Asia. Incluye un gran numero de trucos, tecnicas e ingredientes autenticamente asiaticos, y sus 500 recetas evocan e ilustran a la perfeccion la cocina que se vive en ese continente. Se incluyen recetas de China, Corea, Japon, Vietnam, Camboya, Malasia, Singapur, Filipinas, Tailandia e Indonesia.