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'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
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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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