Tuesday, December 10, 2013

Cooking with Author Martin Roth

Today our guest author is Martin Roth, who is participating in a John 3:16 Book Launch along with other authors. His new book, Brother Half Angel is being featured there.

Here's a bit about Martin:

Martin Roth is a veteran journalist and foreign correspondent whose reports from Asia have appeared in leading publications around the world, including the Wall Street Journal, Los Angeles Times, Chicago Tribune, Baltimore Sun and The Guardian. He is the author of many books.

His Brother Half Angel international thrillers focus on the persecuted church. They feature Brother Half Angel, an abrasive former military man who heads a clandestine new military order that is dedicated to fighting for the rights of persecuted Christians around the world.

The five books in the series are The Coptic Martyr of Cairo, Brother Half Angel, The Maria Kannon, Military Orders and Festival in the Desert.

He is also the author of the Johnny Ravine private eye series, with Prophets and Loss, Hot Rock Dreaming (Australian Christian Book of the Year finalist) and Burning at the Boss, and the Feisty Ferreira series of financial thrillers - Tokyo Bossa Nova and The Kalgoorlie Skimpy.

He lives in Australia with his Korean wife and three sons.

Martin says: You asked about favourite food. I lived in Tokyo for 17 years – first as a journalist, and then as an analyst with an investment bank – and I am still crazy about Japanese food. However, the best dishes are a little fiddly and/or require ingredients that may not be in most Western kitchens. So here is an old favourite, Chicken Teriyaki, that is adapted for Western kitchens, and is extremely quick and easy.

Ingredients for Chicken Teriyaki:

About one pound of chicken breast, skin on or off, cut into bite-sized chunks

2 1/2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sherry
1 tablespoon white wine vinegar
1 mashed garlic clove
1/2 teaspoon minced ginger

Mix sauce ingredients and marinade chicken for 20 minutes. Broil chicken for five minutes and at the same time boil the marinade, reducing it by half. Then continue cooking the chicken until done, while turning it and brushing it with the marinade. Serve with rice and/or salad.

About the book . . .
A military operation gone tragically wrong. An elite commando loses his forearm. The angel tattooed onto his arm is sliced in half. And the man acquires a new nickname.

Brother Half Angel is the leader of a secret new church military order, dedicated to helping Christians under attack around the world.

In this book, the first in the Brother Half Angel series, he is dispatched urgently to China, where an underground seminary is under siege from fanatical sword-wielding members of a local cult who still pay homage to the bloodthirsty extremists who tried to expel all foreigners from China in the nineteenth century.

But at the same time the seminary has its own internal divisions. The director, Uncle Ling, a hero of the underground Chinese church, holds secrets that he cannot reveal.

And now the tensions are threatening the marriage of idealistic young American missionary Daniel Westloke and his wife Jenny.

Relentless suspense is the hallmark of this gripping thriller.

But it is also a book that raises serious questions – how far can Christians go to defend themselves? When should they turn the other cheek? What happens when a Christian kills in self-defense? And should those who live by the sword really expect to die by the sword?

View Brother Half Angel on Amazon

View the John 3:16 Book Launch Site for a chance to win a $200 Amazon gift card

Visit Martin's website


Martin Roth said...

Thank you for hosting me - Martin

alice wisler said...

You are so welcome!

Lisa Lickel said...

Looks fantastic! I can smell the garlic.

Caroline said...

Sounds delicious! Thanks for sharing this, Martin.

Good job, Alice.

alice wisler said...

Thanks, Carole!

Lorilyn Roberts said...

I can't wait to try this recipe. I have all the stuff in my kitchen right now.

alice wisler said...

It is delicious, Lorilyn! Thanks for stopping by, everyone!