The original vegetarian/vegan Ethiopian cookbook, first published in 2007, now updated with step-by-step full color how-to food photos, low fat and gluten-free recipes. Easy to prepare recipes with complete instructions for a full Ethiopian vegetarian platter: spiced oil (the corner-stone of delicious cuisine), injera flat-bread, potato and lentil salad, chickpea shuro dip, eggplant tibs, spicy stews, chocolate fudge teff cake and more. This award-winning classic (Gourmand International Best in the World Award, 2009) was written with the home cook in mind, but adapted from expert recipes crafted in a popular restaurant kitchen.Full Color 3rd edition. Black & White edition also available.

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• Cookbooks, Food & Wine

• Publication Date: January 29, 2019
• Text-to-Speech: Enabled
• Lending: Enabled
• Print Length: 196 Pages
• File Size: 14,999 KB