About Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus
Ethiopia stands as a land apart: never colonized, 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 traditionalInjerasynonymous 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.
About Food For Talk Bookclub:
Food for Talk is a book club for anyone interested in cooking! If reading about food, experimenting with new recipes and learning from other cooks sounds fun, then the Food For Talk Cookbook Book Club is for you! Chef Richard Witting has selected some beautifully delectable cookbooks. Signing up is as easy as 1.2.3....
1. To register, contact Programming Librarian, Barbara Shatara, at email@example.com
2. Place a Hold on the book. We will contact you when the book is ready at the Library.
3. Read through it, make a dish (though not required) and bring your experiences to the discussion via Zoom or outside. Barbara will send you meeting information the week of the discussion.