Ethiopian Feast: The Crown Jewel of African Cuisine

Ethiopian Feast is the first comprehensive cookbook of Ethiopian cuisine with easy-to-follow recipes and beautiful photographs of every dish. Written by Mulunesh Belay, beloved chef, teacher and owner of an iconic Ethiopian restaurant, this book is the consummate guide to preparing delicious and authentic Ethiopian cuisine in the modern kitchen.

Publisher Marketing: Welcome My Culinary Journey Useful Equipment Ethiopian Meals Ingredients Recipes 1-The Basics: Spices and Seasonings 2-The Staff of Life: Injera and other Breads and Grains 3-The Most Admired of Foods: Meat and Seafood Main Dishes 4-Farm Fresh: Cheese and Eggs 5-Hearty Vegetables: Lentil Stews 6-Straight from the Garden: Leaf and Root Vegetables 7-Just a Nibble: Snacks and Treats 8-Thirst Quenchers: Ethiopian Drinks Acknowledgements Index About the Authors Publisher Marketing : With easy-to-follow recipes and beautiful photographs of every dish, Ethiopian Feast is the first truly comprehensive guide to making authentic Ethiopian cuisine in the modern kitchen. Author, Mulunesh Belay, is chef, teacher and owner of an iconic restaurant, who has brought the joys of Ethiopian cuisine to the Pacific Northwest for more than a decade and whose offerings have been praised by the press as "impressive" and "addictive." In Ethiopian Feast she shares her secrets in 78 original step-by-step recipes. Mulunesh shows readers how to make all the country's classic dishes, including a foolproof method for making the flatbread known as injera, all with techniques adapted for the modern kitchen. Whether you are a foodie, a vegan, a vegetarian, someone eating gluten-free, an Ethiopian far from home or someone who has adopted an Ethiopian child, you will find Mulunesh to be a lively and welcoming guide to successfully creating Ethiopian cuisine in your own kitchen. Contributor Bio: Belay, Mulunesh Mulunesh Belay is a beloved chef, teacher and owner of an iconic restaurant that has been offering the delights of Ethiopian Cuisine to the Pacific Northwest for many years. Mulunesh first began cooking as an eager five year old, learning recipes at her mother's knee in their cooking hut in her home village in Ethiopia. When she came to the United States, she soon began sharing her cooking - which has been called "addictive" and "impressive" by the press - in a farmer's market stand. The stand was so popular, she opened a full time restaurant called Ambo Ethiopian Cuisine, named after her hometown in Ethiopia. This book is the culmination of Mulunesh's dream and true passion is to share her country's food with as many people as possible.

Format: Hardcover | Pages: 210 | Publication Date: 2017-03-05