Ethiopia: Recipes and Traditions from the Horn of Africa
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Ethiopian cookbooks in English have been appallingly scarce given the distinctiveness of the cuisine. In the US, it is far easier to find an Ethiopian restaurant than a cookbook. We're pleased that the tide may begin to turn with this good-looking survey of traditional foods written by Gebreyesus, who was born in and raised in Ethiopia and professionally trained as a restaurant cook at the Paul Bocuse Institute in France. In extensive head notes and side bars, Gebreyesus weaves Ethiopian history and culture between his recipes, acknowledging influences ancient and contemporary. We're impressed by the emphasis on regional and ethnic differences in local foods, as well as by the fact that the range of recipes seems to go far beyond what's commonly seen on US restaurant menus. Cabbage rolls with lamb tongue; flaxseed and banana purée served with fresh fruit; scalloped potatoes with smoked milk; green coffee beans cooked in butter, which are usually eaten as a snack. Impressive and exciting. Hardcover. Color photographs throughout.
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