Ethiopian Cookbook (Planet Cookbooks)

Great book with some excellent recipes though the ingredients may be hard to find - wait, what am I talking about - we've got the internet now baby

This book is tripple the price is should be.While the recipes are ok, the book is only about 30 pages, the photographs are blurry and unprofessional, and the page numbers are cut off on the bottom.Terrible over proced book.

I was excited to see this collection of Ethiopian food. However, I noticed that one recipe called for wheat flour with no mention of teff flour, and no mention of how to ferment the injera as well.I bought this book because I love Ethiopian food and want to make it at home. It's disconcerting to have even a couple of recipes with substitutions of ingredients because now I'm unsure just how authentic these recipes are. It make me feel like I'm trying to Chinese food from recipes from Panda Express.Having said that, this cookbook is closer to getting the Ethiopian flavors than not and I have made several things. It lacks the finesse of a cookbook written by a skilled chef with good cooking technique, but short of adopting myself to an Ethiopian grandmother it's certainly better than nothing.

This cookbook is a good start to those that are looking to add Ethiopian cooking to their culinary toolbox. Very easy directions to follow, and a good selection of Wat (stews) to choose from. I love that they included recipes for Berbere and Niter Kibbeh. I would give it a fifth star if it had more recipes, but as I said, a good foundational book.

Recipes are easy and delicious. Spices needed can be bought on line. Bread can also be ordered online and frozen for future use.

Excellent!

Some time ago, I lent out my copy of the venerable "Exotic Ethiopian" cookbook, with its numerous recipes and extensive cultural background, and never got it back. It's available via Amazon but it'll cost you until it's reprinted. This new book makes me miss it all the more. "Ethiopian Cookbook - A Beginner's Guide" isn't quite what the title suggests since there's not much 'guiding' offered. Its meagre 28 pages (of large type), and half of them full-page photos, means that the reader and cook will get only a cross section of dishes and, as other reviewers have noted, the recipes are "adapted" to non-Ethiopian kitchens. A lot gets lost in the translation. Most notable, of course, is the shortcut recipe for ingera which uses whole wheat or buckwheat instead of teff, which is readily available now in many stores. The result is pancakes and blini's, not our beloved, sweet-sour fermented ingera. Admittedly, the real thing is very hard to make, but it's better to get it sent from the distributers who air-freight packages of them than to miss out on the authentic taste. I would recommend this new book only for a cook who's interested in a general introduction to this cuisine, but for the serious devotee of this addictive tradition: save up for the rare green masterpiece Exotic Ethiopian Cooking : Sociey, Culture, Hospitality, and Traditions. Revised Extended Edition. 178 Tested Recipes. With Food Composition Tables. or wait until a more comprehensive book comes out.

good