WINNER 2020 JAMES BEARD AWARD FOR BEST INTERNATIONAL COOKBOOK
WINNER IACP JULIA CHILD FIRST BOOK AWARD FOR BEST COOKBOOK 2020
NATIONAL GEOGRAPHIC TRAVELLER BEST NEW COOKBOOK
Part travel, memoir and recipes, Yohanis Gebreyesus's Ethiopia: Recipes and Traditions from the Horn of Africa is an illuminating look at the country’s wide-ranging cuisine.
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.
In this cookbook, Ethiopia's gourmet guru seeks to spread love for the country's cuisine. After working as a chef around the world, Yohanis Gebreyesus decided it was time to go home and put his skills to showing off what his home country has to offer. Now, he's dedicating his work to opening the world's eyes to Ethiopian cuisine
The delicious dishes featured here include Doro Wat, chicken stewed with berbere spice, Siga Tibs, flashfried beef, and Asa Shorba, a hearty spiced fish soup, plus vegetarian dishes such as Gomen, collard greens with ginger and garlic, Azifa, green lentil salad, and 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.
The first recipe is injera, made with Ethiopia’s staple-grain teff. He takes readers through a weeklong process for the sour-sweet flatbread that is the literal base—stews are piled on top of the spongy bread—of meals. (But don't worry, there is a one-day recipe, too.)
Some dishes you may know: Berbere, doro wat and kifto. But what about duba wat (spicy pumpkin stew) or a lasagna style dish made with injera instead of pasta?
Praise for Ethiopia
“Chef Yohanis’ commitment to Ethiopian cuisine is rooted in protecting the history of the food and its preparation, which includes the produce, especially the spices. Emerging as a culinary star in Ethiopia, he sheds light on the nation’s diverse palate.” – Cuisine Noir