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1 x Gizzi's Healthy Appetite
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$94.95

Ethiopia
Recipes and Traditions from the Horn of Africa
Yohanis Gebreyesus; photography by Peter Cassidy

published 2019 8" x 10" • 224 pages • full-color photos throughout
ISBN 9781623719630 • hardback • $35.00

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 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, and Asa Shorba, a hearty spiced fish soup, plus vegetarian dishes such as Gomen, collard greens with ginger and garlic, 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.

YOHANIS GEBREYESUS trained at the Paul Bocuse Institute in Lyon and worked as a chef in California, before returning to Addis Ababa to found his restaurant Antica. He presents a weekly food program on EBS (Ethiopian Broadcasting Service), which has 24 million viewers worldwide.

“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

“Chef Yohanis Gebreyesus has become known in his hometown of Addis Ababa for his healthy Ethiopian cooking. This volume features dozens of Gebreyesus’s recipes inspired by Ethiopa’s truly singular cuisine, from doro wat (spiced chicken stew) and yeassa alichia (curried fish stew) to veggie options including gomen (collard greens with ginger and garlic).” —National Geographic Traveller Best New Cookbook

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