Ethiopian Cookbook: Pinnacle of Traditional Cuisine

by Konjit Zewge, Mesrak Mekonnen (Translator)

Overview

The book presents vegetarian and various meat dishes presented in sections. The ingredients and can be found at any part of the world except a special ingredient "berbere" which can be bought from any Ethiopian grocery. Injera is also a unique bread (with which each dish is served) can also be found at the same grocery or made at home. The amount of ingredients and the time used to prepare each dish is presented in its traditional way but, it can be adjusted to one's own taste and time.

Product Details

ISBN-13:	9781953904638
Publisher:	Mesrak Publishing
Publication date:	02/26/2021
Pages:	138
Product dimensions:	8.50(w) x 11.00(h) x 0.36(d)

About the Author

Wrote her book for the purpose of passing the art of preparing traditional Ethiopian cuisine to the next generation at the age of eighty-nine. Her knowledge stems from her mother and older siblings. The unique characteristic of this book is the detailed step by step procedures as well as the exact amount of ingredient measurements in standard form and metric system.

Homemaker. Mother of seven children. Great love for cooking Ethiopian and European dishes. Owned wedding cake business.