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Ethiopia: Recipes and traditions from the horn of Africa
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Ethiopia: Recipes and traditions from the horn of Africa (Hardback)

£30.00
Usually despatched within 2 days.

Synopsis

Winner of a 2020 James Beard Foundation Book Award in the International category



Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad.



Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera synonymous with an Ethiopia feast, along the way telling wondrous stories of the local communities and customs. Complete with photography of the country's stunning landscapes and vibrant artisans, this book demonstrates why Ethiopian food should be considered as one of the world's greatest, most enchanting cuisines.

Food & DrinkCookery by ingredientCooking with fish & seafoodFood & DrinkCookery by ingredientCooking with herbs & spicesFood & DrinkNational & regional cuisineFood & DrinkTV / celebrity chef cookbooks Publisher: Octopus Publishing Group Publication Date: 25/10/2018 ISBN-13: 9780857834669  Details: Type: Hardback Format: Books
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Yohanis Gebreyesus trained with Paul Bocuse in Lyon and worked as a chef in California before returning to his native Addis Ababa to found his restaurant, Antica. On EBS, Ethiopia's national television network (24 million viewers worldwide including its YouTube channel), Yohanis presents a weekly food programme. Fluent in English, French and Amharic, Yohanis has been featured in the Guardian and Le Monde.

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