Book Size: 8" x 10"

Pages: 224

Format: Hardback

ISBN: 9781623719630

Imprint: Interlink Books

Edition: 1

Photography by: Peter Cassidy

Illustrations: full-color photos

Release date: Spring 2019

Awards: National Geographic Traveller Best New Cookbook

Categories: ,

Ethiopia

Recipes and Traditions from the Horn of Africa

By • Photography by Peter Cassidy

$ 35.00

NATIONAL GEOGRAPHIC TRAVELLER BEST NEW COOKBOOK

“Chef Yohanis’ commitment to Ethiopian cuisine is rooted in protecting the history of the food and its preparation, which includes the produce, especially the spicesÉ Emerging as a culinary star in Ethiopia, he sheds light on the nation’s diverse palate.” – Cuisine Noir

About this book

Experience the wonderful flavors of Ethiopia and Chef Yohanis' 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 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.

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About the author

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 and Chef Yohanis brand, which promotes a healthy lifestyle using Ethiopian produce.

On EBS, Ethiopia’s national television network (24 million viewers worldwide including its YouTube channel), Yohanis presents a weekly food program. Fluent in English, French, and Amharic, Yohanis has been featured in the Guardian and Le Monde.

Reviews

“Yohanis Gebreyesus’s book, with its detailed and clear recipes, is a wonderful introduction to an ancient cuisine… Ethiopia: Recipes and Traditions from the Horn of Africa is both an educational and an inspirational addition to culinary libraries… Beautiful accompanying photographs capture the essence and spirit of the nation and its food.” — Foreword

“Chef Yohanis’ commitment to Ethiopian cuisine is rooted in protecting the history of the food and its preparation, which includes the produce, especially the spicesÉ 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

“Ethiopia-born Gebreyesus, who trained at the Paul Bocuse Institute in Lyon and hosts a cooking show in Addis Ababa, offers a primer on the food and culture of his native country. Thoughtfully, he provides two versions of an Ethiopian staple, the bubble-dotted teff-flour crepe injera—a traditional one that takes a week to ferment and a quick version ready in a day. He offers a discourse on niter kebbeh, spiced clarified butter that is ‘the central ingredient in the local cuisine,’ and is infused with cardamom, coriander, and nigella seeds. Legumes are ground into flour that is cooked into a porridge or stewed with okra and then eaten with pinches of genfo, a giant cornmeal dumpling. Sidebars cover such topics as vegan “fasting meals” and kurt, a beef platter that highlights the meat of local breeds. Raw beef—a centuries-old tradition that came about when soldiers didn’t dare draw attention by lighting fires—appears with dipping sauces and tossed in spiced butter. Snacks include cubes of toasted barley flour and buttery green coffee beans. The recipes make for fascinating reading. Even the most well-traveled cook is likely to encounter something new in this informative volume.” – Publishers Weekly