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Books > Cookbooks, Food & Wine > Regional & International > African > B00H6SJ0JQ
  1. 200 Tagines & Moroccan Dishes: Hamlyn All Colour Cookbook
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  2. 200 Tagines & Moroccan Dishes: Hamlyn All Colour Cookbook

    [B00H6SJ0JQ]
    Delivery: 10-20 Working Days
    Customer Ratings (5 reviews)
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Additional Information

With over 200 recipes infused with the deep and enticing flavours of Morocco, you can make every meal a journey to a far off land and enchant friends and family alike with delicious home cooked meals. From soups and tagines to saffron-scented delicacies and pastries, Hamlyn All Colour Cookbook 200 Tagines & Moroccan Dishes includes everything from authentic recipes on how to make Preserved Lemons to entire chapters on pastillas, kebabs and couscous. Beautiful photographs and clear instructions make this book perfect for every cook at all ability levels.

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Specifications

Country
USA
Author
Hamlyn
Binding
Kindle Edition
EISBN
9780600624783
Format
Kindle eBook
Label
Hamlyn
Manufacturer
Hamlyn
NumberOfPages
265
PublicationDate
2012-02-06
Publisher
Hamlyn
ReleaseDate
2012-02-06
Studio
Hamlyn
Most Helpful Customer Reviews

Nice to have some authentic recipes to use with the tagine my husband got me for Christmas. The lamb ones are especially good. Hubby would never eat lamb before. He does now!!!!!!
I just took a course in Moroccan cuisine, and bought a copy of this book to have a set of recipes similar to what I experienced in Marrakech. This isn't a bad book and it does include a recipe on page 18 for preserved lemons. These salt pickles are of Jewish origin (according to my instructor) and a version of salt pickles is to be found in many Middle Eastern cuisines. The author says that small, round lemons are used, and we have big ones, but I find that the small round lemons are often sold in bags for less money than the big, jumbo-egg sized dollar-a-piece lemons in our grocery stores, and I recommend you look for those. The recipe wasn't the same as the one I was given: the variation was to cover the salted lemons with lemon juice, and to put a layer of olive oil on top, to seal the surface from air. (Oil floats.) This is similar to the salt-oil pickle method Indians use to make lime or mango pickles (achars.) The instructor warned us to use up any lemon pickles after opening... Read more
I kept looking for ways to use my tagine pot but nothing came up. I was very disappointed in the book.
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