Cookbooks Mike Harrison From Tagine to Masala

ISBN 13: 9781904566762

From Tagine to Masala

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9781904566762: From Tagine to Masala

From Tagine to Masala is a 124 page gastronomic journey along the Arabian Trade Routes and includes recipes from the UAE, Oman and Bahrain. Author Mike Harrison has lived and worked in the Middle East as a teacher and language specialist for many years and has, with the help of internationally renowned chefs, collected and refined hundreds of recipes with a regional flavour. In From Tagine to Masala, Mike has narrowed his selection to just 50 delicious dishes, each accented with colour photographs. Starting with refreshing Moroccan Thé à la menthe and closing with delectable Spice Island Spice Cake, Mike adds to each recipe by including a personal anecdote. Mike deliberately sought out recipes that were recognisable in Middle Eastern cooking but contained a culinary twist compared with the traditional version. Included in this unique cookery book is an essential illustrated guide to the spices and herbs used in Middle Eastern cooking, complete with Arabic transliteration and translation, making the ingredients and the recipes accessible to even the novice chef.

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About the Author:

Mike Harrison is a member of that itinerant tribe of nomadic English language specialists, who spends his life wandering from country to country. He has worked for different private and state institutions in around 17 different countries, including Tunisia, Senegal, Iraq, Turkey, Tajikistan, Bahrain and is currently back in the United Arab Emirates, where he hopes to stay for a long time. He has worked as teacher trainer, language consultant, and university lecturer for such diverse organisations as the British Council, the Omani Ministry of Education, the Aga Khan Foundation, and the Albanian Ministry of Defence! One common thread in these meanderings apart from brief interludes in Ireland and Latvia has been a deliberate choice to live and work within the periphery of the Islamic world. Since settling back in the Gulf region, Mike has written about and photographed food for a number of regional newspapers and magazines. This first book of his is the culmination of more than 20 years of gathering recipes from across the Arabian trade routes and the broader Islamic region: From Morocco to Indonesia, and from Turkey to Zanzibar. From Tagine to Masala is Mike's first book.

Review:

'There is no ingredient more essential to good eating than an author who genuinely knows what people enjoy, and this fascinating and handy collection contains authentic dishes adapted from some of the world's oldest cuisines. You will find everything from light appetizers and kebabs to robust ragouts and rich rices in these pages - all fragrant with the region's distinctive use of herbs, fruits and spices.' --George Williams, Gulf Daily News

Travel on a gastronomic journey through the Middle East and learn about the wonders of Arabian cuisine in this great little cookbook by Mike Harrison. Mike Harrison is an English Language teacher who has been living in the Middle East for years. He has traveled all over sampling the cuisines, and even consulting local chefs and restaurants for tips on how to recreate the delicious meals he had sampled on his adventures. This is his first book. There are wonderful color photos showing the delicious recipes, and the scenic views of the Middle East. Both were wonderfully photographed, especially at a time when some citizens are intimidated by this area with the current political situation. The recipes are easy-to-read and easy-to-prepare. I would say that a novice cook is capable of preparing these meals. Mike Harrison even helps explain certain spices and techniques utilized with the cuisines of this area. There are over 50 recipes in this book. The chapters in this cookbook are: soups, salads, appetizers, main courses, and desserts. Some of the delicious recipes you can find in this book are: Arabian Lentil Soup; Moroccan Carrot, Date and Orange Salad; Iranian Eggplant Puree; Beef Tenderloin with Tamarind Sauce and Spice Island Spice Cake. Whether you are into Arabian food or are an armchair traveller, check out this book. --Jennifer A Wickes, Food Writer

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