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 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 Eggplant with Cilantro 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 sides to serve as part of your Moroccan feast.

Spicy and scented, fruity and sweet, offering creative combinations of cumin and ginger, honey and cinnamon, saffron and rose, chillies and turmeric, nuts, marinated olives and preserved lemons, served in painted, earthenware bowls and tagines... It is no wonder that the food of Morocco has been described as its 'perfumed soul'. Freshly baked or griddled bread, sweetmeats and fruit are offered to welcome guests, and wherever you go a glass of hot, sweet mint tea is the essence of hospitality. The culmination of years of research, this evocative volume by award-winning author and cook Ghillie Bașan looks at the history and customs, as well as the local ingredients, and presents a mouthwatering selection of more than 145 classic recipes. Welcome to Morocco!

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 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. 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.

Named after the earthenware pot in which they are traditionally prepared, tagines are fragrantly spiced and comforting, easy to make, 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 Cilantro. 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.

Greet a Turk and you will eat. Whether you are in the busy streets of Istanbul, in a small village in Anatolia, on the slopes above Bursa, or in a resort in the Mediterranean, the enticing aroma of grilling, baking, and spices fills the air - warm bread rings covered in sesame seeds; deep-fried mussels with a garlicky sauce; roasted chestnuts, almonds and pistachio nuts; savory pastries filled with melting cheese; lamb roasting on a spit; eggplants smoking over charcoal; and the scent of fresh peaches. You can try Ottoman puddings in Istanbul; juicy apricots stuffed with rice in Cappadocia; anchovy pilaf along the Black Sea coast; fiery kebabs served on a sword in Adana; and the hallucinogenic honey of Kars in eastern Anatolia. The Turks are passionate about their cuisine. It gives them pleasure to share it with you and it is their generous hospitality that draws me to the country again and again.

This glorious volume by award-winning author and cook Ghillie Basan looks in detail at the culinary history and geography, the customs and festivities, as well as the local ingredients, and presents a tantalizing selection of classic regional recipes.

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. You'll want to return to these deliciously fresh and exciting dishes time and again.

With a predominance of rice, noodles, wheat, beans, fresh vegetables and herbs, and minimal oil, Vietnamese food is undoubtedly one of the healthiest cuisines in the world. Varied textures and exotic ingredients provide a range of fragrant delights for the contemporary kitchen. An informative introduction offers a fascinating overview of the history of Vietnam and neighbouring Cambodia concentrating on their culinary heritage, with a focus on regional variations. This is followed by a wonderful recipe section featuring deliciously authentic recipes from all over Vietnam and Cambodia including Hanoi Fried Fish with Dill, Baked Stuff Crab Shells, Garlic-roasted Quails with Honey, and Star Anise Ice Cream. For anyone wanting to sample these fresh and fragrant tastes, this book will be an inspiring addition to the kitchen shelf.

The food of Lebanon, Syria and Jordan takes me on a journey - a dip into history and scoot through modern life - as every dish has a connection to stories and passion, old traditions and new. Visiting this region is never dull as life unfolds before your eyes with chaos in the noisy streets, colour in the busy markets, and a feast of flavour wherever you go. If there is one thing that can unite communities it is food: the garlicky hummus and tangy smoked aubergine dip; spicy falafel and juicy fattoush; hot buttery pastries that melt in the mouth; comforting rice dishes and bean stews; classic kibbeh in all shapes and sizes; and moreish milk puddings and fritters in scented syrup. There are Muslim feasts and Christian celebrations, Jewish and Armenian traditions, Palestinian communities and Arab heritage - there's a little bit of everything under this vast culinary roof.

The culmination of years of research, this evocative volume by award-winning author and cook Ghillie Basan looks in detail at the history and geography, the customs and festivities, as well as all the local ingredients, and presents a mouthwatering selection of classic recipes, all beautifully photographed.

Step inside Easy Tagine with simple-to-follow recipes and gorgeous photography, and immerse yourself in the fabulous scents, tastes and colours that are rife in Moroccan cuisine.

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. Using all sorts of fabulous herbs and spices--including cinnamon, ginger, turmeric, mint, cumin and coriander (to name only a few!)--this compilation of incredible North African recipes will soon have your kitchen smelling delicious. Learn how to make traditional lamb tagines and all of their amazing variations in the section dedicated to the famous dish. Then discover how to make options such as a Chorizo Tagine with Lentils and Fenugreek, or a Duck Tagine with Pears and Cinnamon. The mixture of sweet and spice is essential to sumptuous Moroccan food, and with this book, you'll learn how to master it all. Explore the myriad of varieties with beef tagines, seafood tagines, vegetable tagines, a section on couscous, a chapter on sweet treats and drinks, and so much more! You'll never need to step out of your home for a taste of Morocco again!