|
From Tagine to Masala
Recipes gathered from along the Arabian Trade Routes
By Mike Harrison
UAE Dhs 65/- UK £9.99
ISBN: 1-904566-76-6
The 2nd edition of 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.
From Tagine to Masala is attractively presented in an easy-to-read A5 format, with each section colour-coded for ease of reference. Released in November 2006, From Tagine to Masala is Mike Harrison’s first book. Mike continues to research, write and photograph food around the world.
is attractively presented in an easy-to-read A5 format, with each section colour-coded for ease of reference. Released in November 2006, From Tagine to Masala is Mike Harrison’s first book. Mike continues to research, write and photograph food around the world.
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.
|
ZODIAC PUBLISHING 
From Tagine to Masala 
