This cookbook made me feel like i was literally in Ethiopia! The recipes are great i only wish there were photos for all of them but the recipes that have photos are just stunning. The non recipe photos are equally stunning! I am blown away at the detail its literally like 224 pages I bought this as a gift that my daughter asked for. She loves it and waited for it to be available again after not being able to find it. It came quickly! 224 pages I'm so incredibly glad that an Ethiopian decided to collect our recipes and tell our own tradition using our voice. As a diapsora, I've always struggled with keeping track of my grandmother and mothers way in the kitchen from translating their names of so many spices into 224 pages
I HIGHLY recommend this book based on what I've tried so far. First of all, the explanations of the dishes are really interesting and educational. I read through most of the book before making my first attempt selections, and the details about ingredients was also really 224 pages We're enjoying this book. You can find some Ethiopian recipes scattered around the web, but it's nice to have a good book with an index, pictures, and explanation for things an American monoglot might not be familiar with. If you have no spices, there will be a big 224 pages I appreciate and enjoy the history behind these recipes. Sharing culture is so important and is wonderfully represented in this book. The one thing I took issue with was the empty space. Soooo much wasted space. Many, many, many of the recipes lacked pictures and yet 224 pages I purchased this book because I'd recently discovered that I have an Ethiopian ancestor on my mother's side, so I wanted to learn about the culture. The book does have some beautiful images of SOME Ethiopian dishes as well as photos of various parts of Ethiopia. However, 224 pages I'd heard so many wonderful things about this cookbook and visually it is stunning and I liked reading the stories behind the recipes. However after trying four recipes, I am pretty underwhelmed. They all taste ok, but nothing amazing. I made the Collard Greens w/ 224 pages
National Geographic Traveller Best New Cookbook
Experience the wonderful flavors of Ethiopia and chef Yohanis's dazzling collection of recipes
Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam, as well as some of the most fertile land on the continent.
The delicious dishes featured here include:
Doro Wat, chicken stewed with berbere spice Siga Tibs, flashfried beef Asa Shorba, a hearty spiced fish soup
Plus vegetarian dishes such as:
Gomen, collard greens with ginger and garlic Azifa, green lentil salad Dinich Alicha, potatoes and carrots in an onion turmeric sauce
Along with photography of the stunning landscapes and vibrant artisans of Ethiopia combined with insightful cultural and historical details this book demonstrates why Ethiopian food should be considered one of the world s most singular and enchanting cuisines. Ethiopia: Recipes and Traditions from the Horn of Africa