BOOKS: Food & Cooking
Foods of Ethiopia
Barbara Sheen

This book introduces Ethiopia and its culture by way of its foods, cooking traditions, customs, eating habits and food sources. Specifically prepared for upper-elementary and lower-middle school students.

Exotic Ethiopian Cooking : Sociey, Culture, Hospitality, and Traditions
Daniel J. Mesfin

In Exotic Ethiopian Cooking, Mr Mesfin brings to your table the secrets of fine Ethiopian cooking, from appetizers like Anebabero (Ethiopian pizza) and Qwalima (Spiced Sausage)to traditional chicken and beef dishes such as Yedoro Infille (Chicken Dipped in Hot Sauce) and Salayish (Shredded Beef Stew). Mr Mesfin has included 178 recipes covering a wide range of meats, chicken, fish, breads, vegetables, and alcoholic and nonalcoholic beverages.

The Recipe of Love: An Ethiopian Cookbook
Aster Ketsela Belayneh

This 186 page Ethiopian cookbook has numerous recipes with colorful full page images of the dishes and clear instructions. Aster Ketsela Belayneh has owned and run an Ethiopian restaurant in downtown Toronto for over 16 years and the restaurant has won several awards during this time.

The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Marcus Samuelsson

Born Ethiopian, raised Swedish, and now one of New York City's top chefs, Samuelsson (Aquavit: And the New Scandinavian Cuisine) has written an exotic yet accessible book that will hasten the coming of the African fusion cookery he envisions. His 204 recipes and 258 color photos are enriched with personal and political history; as in his many condiments and sauces, the balance is right. While he stresses the diversity and bounty of the second-largest continent, he repeatedly describes African cuisine as poor people's cooking, crafted with simple tools and necessarily emphasizing starches, vegetables and big flavors.

Mesob Across America: Ethiopian Food in the U.S.A.
Harry Kloman

How old is Ethiopian cuisine and the unique way of eating it? Ethiopians proudly say their cuisine goes back 3,000 to 5,000 years. Archaeologists and historians now believe it emerged in the first millennium A.D. in Aksum, an ancient kingdom that occupied what's now the northern region of Ethiopia and the southern region of neighboring Eritrea. But regardless of when Ethiopians began to eat spicy wots atop the spongy flatbread injera, or when they first drank the intoxicating honey wine called t'ej, their cuisine remains unique in the world. Mesob Across America: Ethiopian Food in the U.S.A. brings together what respected scholars and passionate Ethiopians know and believe about this delectable cuisine. From the ingredients of the Ethiopian kitchen - the foods, the spices, and the ways of combining them - to a close-up look at the cuisine's history and culture, Mesob Across America is both comprehensive and anecdotal. Explore the history of how restaurant communities emerged in the U.S., and visit them as they exist today. Learn how to prepare a five-course Ethiopian meal, including homemade t'ej. And solve the mystery of when Ethiopian food made its debut in America - which was not when most Ethiopians think it did.

Ethiopian-inspired Cooking, Vegetarian Specialties
Ian Finn

An American approach to the fascinating and delicious cuisine of Ethiopia. Here you will find complete instructions for the most popular Ethiopian vegetarian dishes (nine), along with recipes for spiced oil and Injera flatbread. All recipes use easy-to-find ingredients and are designed for the home cook. "Ethiopian-inspired Cooking" makes preparing this wonderful cuisine easy to do at home. This new printing features a glue-in spine, black and white food photos, and some bonus material not found in prior printings. A short, sweet cookbook with incredibly flavorful dishes. Gluten-free friendly; not soy-based.