Ethiopian Cookbook: Traditional Ethiopian Recipes Made Easy

by Grizzly Publishing

There are so many international cuisines that have become commonplace in the western world – so much so that we almost forget that there are thousands of other amazing places just lying in wait, with incredible food waiting to be tried.

With Ethiopian cuisine providing the perfect example.

Providing us with some of the most culturally-rich food on the planet, Ethiopian cuisine is renowned for being spicy, aromatic, and healthy – and now its readily available for you to prepare in your own home.

This cookbook is full to brim with simple step by step Ethiopian recipes that are perfect for the average cook and professional chef alike!

In this book, you will learn how to

Aromatic Ethiopian breakfast

Amazing Ethiopian appetizers

Famous Ethiopian dinners

Sweet and delicious Ethiopian desserts

Ethiopian cuisine is fast become some of the most well recognized on the planet – so what are you waiting for? Take the first step towards cooking some of the best food in the world!

Genres: Cookbooks

138 pages, Kindle Edition

Published November 24, 2018

Reviews

[Wolana · Rating 3 out of 5]

3 stars because there are no pictures and they're really half the fun of a cookbook. Also the injera bread recipe was kind of a bust. Some of the ingredients need more explanation: for example to make shiro alecha you need shiro but I had to research what shiro even was due to lack of explanation. Otherwise I do really really love how easy and delicious the recipes I tried were (obvi not including the injera).

[Stephen · Rating 2 out of 5]

I bought three Ethiopian cookbooks all at the same time. It was not that I had a strong need to cook Abyssinian food. It was rather that my daughter called to report that she had learnt to cook several Ethiopian dishes and I felt as if I were falling behind. I now own Anonymous, Ethiopian Cookbook: Traditional Ethiopian Recipes Made Easy, Grizzly Publishing, 2018; Angel Burns, Ethiopian Cuisine: A Complete Cookbook of Colorful, Exotic Dishes, 2019; and Julia Chiles, Taste of Africa: 50 Most Popular and Delicious Ethiopian Recipes, 2019. Julia Chiles sounds like a false name to me but I Googled her and found that she is a legitimate chef and cookbook author. These are all self-published books (don't let the Grizzly Publishing thing mislead you) printed on-demand by some company that does that sort of thing. They are poorly illustrated with black-and-white photographs. None have felt the tender touch of a professional editor. However, for the cook intent on learning how they fix supper in Addis Ababa or Asmara, these are quick beginnings. Some of the dishes are better known than others, given the growing popularity of Ethiopian restaurants in the US. Doro wat is chicken curry stew, injera is flat bread which substitutes for silverware, kitfo is raw beef, azifa is lentil salad, niter kibbeh is seasoned clarified butter and berbere is a seasoning blend that seemingly goes in everything. It is made throughout Ethiopia and Eritrea yet is compounded in as many subtle varieties as there are grandmothers who cook the cuisine. It blends some flavours from India and others from the Maghreb. Typical mixtures include chili peppers, coriander, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. The food of Ethiopia is very similar to the food of Eritrea (which was part of Ethiopia until 1991) and, to a lesser degree, to Somalia. There is even an Ethiopian version of baklavah. And there are some great flavours awaiting the adventuresome eater. PS: If you find this review suspiciously similar to that for the other two volumes, you are a keen observer. Of the three books, this one is the best.