Vegetarian Tagines & Cous Cous E-Book

Ghillie Basan

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2013

Beschreibung

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.

Leseprobe

VEGETARIANTAGINES & COUSCOUS

VEGETARIANTAGINES & COUSCOUS

60 delicious recipes for Moroccan one-pot cooking

Ghillie Başan photography by Steve Painter

DESIGN, PROP STYLING AND

PHOTOGRAPHY Steve Painter

EDITOR Rebecca Woods

PRODUCTION Toby Marshall

ART DIRECTOR Leslie Harrington

EDITORIAL DIRECTOR Julia Charles

FOOD STYLIST Lucy McKelvie

FOOD STYLIST’S ASSISTANT Ellie Jarvis

INDEXER Hilary Bird

First published in 2013 by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

519 Broadway, 5th Floor

New York, NY 10012

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text © Ghillie Bas¸an 2013

Design and photographs ©

Ryland Peters & Small 2013

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

eISBN: 978-1-84975-911-3

ISBN: 978-1-84975-432-3

A CIP record for this book is available from the British Library.

US Library of Congress CIP data has been applied for.

NOTES

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless otherwise specified. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Fruit and vegetables are medium-sized, unless otherwise stated.

• Chillies are fresh, unless otherwise stated.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• To sterilize preserving jars, wash them in hot, soapy water and rinse in boiling water. Place in a large saucepan and cover with hot water. With the saucepan lid on, bring the water to a boil and continue boiling for 15 minutes. Turn off the heat and leave the jars in the hot water until just before they are to be filled. Invert the jars onto a clean dish towel to dry. Sterilize the lids for 5 minutes, by boiling or according to the manufacturer’s instructions. Jars should be filled and sealed while they are still hot.

contents

introduction

essential recipes

appetizers and soups

lighter tagines

hearty tagines

couscous

salads, pickles and preserves

index

acknowledgments

Moroccan culinary roots

Morocco is one of three countries known collectively as the Maghreb (Morocco, Tunisia and Algeria), perched at the northwest corner of Africa, like a culinary gateway to the native influences of central and northern Africa, to the ancient and medieval traditions of the Arab world to the east, and to the Andalusian flavours of southern Spain across the water. Geographically diverse, Morocco has a little bit of everything – desert, mountains, fertile inner and coastal plains, and an enviable coastline on the Mediterranean and Atlantic oceans – and remarkably for its location it experiences all four seasons, providing the soil with sufficient rain for substantial crops of wheat, maize, vegetables, herbs and fruit.