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Ethiopian-inspired Cooking, Vegetarian Specialties: An American approach to Ethiopian Cuisine

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The original vegetarian/vegan Ethiopian cookbook, first published in 2007, now updated with step-by-step full color how-to food photos, low fat and gluten-free recipes. Easy to prepare winning recipes with complete instructions for a full Ethiopian vegetarian platter: spiced oil (the corner-stone of delicious cuisine), injera flat-bread, potato and lentil salad, chickpea shuro dip, eggplant tibs,

Categories: Food

$13.60Amazon.com Price
(as of October 22, 2017 11:04 pm EDT - Details)

Added on: September 8, 2017 - More: Comments & Reviews


Product Description


The original vegetarian/vegan Ethiopian cookbook, first published in 2007, now updated with step-by-step full color how-to food photos, low fat and gluten-free recipes. Easy to prepare winning recipes with complete instructions for a full Ethiopian vegetarian platter: spiced oil (the corner-stone of delicious cuisine), injera flat-bread, potato and lentil salad, chickpea shuro dip, eggplant tibs, spicy stews, chocolate fudge teff cake and more. This award-winning classic (Gourmand International Best in the World Award, 2009) was written with the home cook in mind, but adapted from expert recipes crafted in a restaurant kitchen. Easy to read, understand, and follow. Full Color 3rd edition. A latest edition, printed with same text and photos, but without color, is also available on Amazon as an economy Black & White edition, for an even more affordable price. REVIEW: “We had another special Friday afternoon lab for the Natural Epicurean students and this time it involved African recipes and flavors. I don t think anyone realized just how much we would enjoy the food, which is saying a lot because a few of us already had a very positive view of African food. Nevertheless, it wasn t a cuisine that I had ever attempted cooking (okay, I did once, but it was during the development of this very lab) so I was appreciative of the chance to do this. One of my classmates, Todd Heyman, with whom I also cook once a week, was the driving force behind setting up this lab in partnership with Chef Rosa, one of our main instructors. They worked together to test and perfect the recipes that we ended up cooking. African food, based on my very limited exposure, makes heavy use of garlic, ginger, lentils, root vegetables and tubers such as sweet potatoes and cassava, and greens. The food is aromatic and delicious with bold flavors that are reminiscent of Indi and even Italy. This book was used as the foundation for some of the recipe development, “Ethiopian-Inspired Cooking” by Ian Finn. It s apparently a real treasure and available on Amazon.com. If you are interested in African food, buy this book now. One of the apparent keys to great East African food is a spiced oil, shown below. This oil, infused with herbs, ginger, and garlic, smelled AMAZING and everything we cooked with it became incredibly delicious. Everyone was highly impressed with the food and had a hard time stopping eating. It was filling and nutritious from all of the vegetables, legumes, and healing spices. This is cuisine that meat eaters can relate to since it s well seasoned, well cooked, and hearty. You don t walk away from the table wanting ice cream or another junky treat you feel nice and satisfied. I would recommend African food to anyone who is looking to transition into a more plant-based diet. — from “Diet is Correct: African Flavors Lab,” by Mike Lyons, published on Word Press Blog

Ralph F. says:

But I have never seen such a wonderfully crafted and easy to read book of recipes with … I consider myself a dedicated “foodie”,having once acted as a Zagat’s rater for restaurants of many different cultures,But I have never seen such a wonderfully crafted and easy to read book of recipes with ingredients that I’ve never seen utilized in other forms/fusions/cultures. To me it is like finding a new toy,,a magnificent concert of fruits of the earth that are not only delicious but healthy. I would like to thank Mr. Finn for opening new doors for which myself,my children,and hopefully others could enter and enjoy. Not to mention the “fun” involved. I would recommend this book for anyone who is open to trying new adventures in cuisine,,and it would make a great gift as well!

Chris says:

The recipes are good (especially the Spiced Oil and the Lentils as I … As a forewarning, I have received this product for free in exchange for an honest review. 

Jane C. says:

Easy intro to ethiopian cooking I just made the lentils using the recipe and they were delish! The spiced oil is a great recipe, I have used it to cook chicken breasts and it gives a very nice flavor. I’m looking forward to trying the vegan recipes at the end of the book.

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