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Ethiopia: Recipes and Traditions from the Horn of Africa
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032665
Ethiopia: Recipes and Traditions from the Horn of Africa
WINNER 2020 JAMES BEARD AWARD FOR BEST INTERNATIONAL COOKBOOK
WINNER IACP JULIA CHILD FIRST BOOK AWARD FOR BEST COOKBOOK 2020
SHORTLISTED GUILD OF FOOD WRITERS AWARD 2019
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 spices. Emerging as a culinary star in Ethiopia, he sheds light on the nation's diverse palate." Cuisine Noir
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.
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.
Hardcover, 8" x 10", 224 pages.
Photography by: Peter Cassidy
WINNER 2020 JAMES BEARD AWARD FOR BEST INTERNATIONAL COOKBOOK
WINNER IACP JULIA CHILD FIRST BOOK AWARD FOR BEST COOKBOOK 2020
SHORTLISTED GUILD OF FOOD WRITERS AWARD 2019
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 spices. Emerging as a culinary star in Ethiopia, he sheds light on the nation's diverse palate." Cuisine Noir
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.
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.
Hardcover, 8" x 10", 224 pages.
Photography by: Peter Cassidy
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