Teff Love: Adventures in Vegan Ethiopian Cooking
Berns has demystified this cuisine so you can savor authentic Ethiopian food without ever leaving home.
by Kittee Berns —
Why wait for a trip to your favorite Ethiopian restaurant when you can import the delicious flavors of Ethiopia right to your own kitchen?
Berns has demystified this cuisine so you can savor authentic Ethiopian food without ever leaving home.
Discover how to source and use the tantalizing seasonings and savory ingredients that are the foundation of these unique dishes.
Berns introduces the holy trinity of Ethiopian cooking: a berbere spice blend; injera, the fermented sourdough bread that food sits on and is used to scoop up food (when made with the customary teff flour, it is gluten free); and ye’qimem zeyet, a veganized clarified butter.
Recipes are almost entirely gluten and soy free, or can be made so with easy adaptions.
From saucy wots, spicy stews and succulent stir-fries to traditional injera-based dishes and fusion foods that blend these unique seasonings into a range of family favorites, fans of this cuisine will be thrilled.
You will also find tips on tools and equipment and time-saving techniques and menu suggestions.
Just pull up a mesob (a traditional woven stand or basket), perch your platter on top and get ready to party — Ethiopian style.
$19.95 — Book Publishing Company, P.O. Box 99, Summertown, TN 38483.
Reprinted from AzNetNews, Volume 34, Number 3, June/July 2015.
June 22, 2015
Book review, June/July 2015 Issue, Recipes