Auntie Tsehai Cooks: A Comprehensive Guide to Making Ethiopian and Eritrean Food Paperback – August 30, 2016

The recipes in this book are authentic, and the spice level can be varied to your taste. All the classic Ethiopian restaurant dishes are here: Doro Wat (spicy chicken), Yebeg Key Wot (spicy lamb stew), Misir Alicha (mild red lentils), Dincha Alicha (mild potatoes and carrots, Yabesha Gomen (collard greens) Key Sir Tibs (mild roasted beets) Medericha Wot (spicy eggplant), and dozens and dozens more. There's even a section on how to make injera, the steamed sourdough bread--although this recipe takes days, and it's easier to order premade injera from suppliers in major cities. The instructions are very clear, and there are helpful pictures of each recipe--and sometimes of each stage in a recipe. There's an index to help with Ethiopian food vocabulary--which was priceless when I went to order Ethiopian spices from Brundo.com to make the recipes. You'll want to have spice mixes like berbere and finishing spices like Mekelesha and Alicha Kimam on hand for true flavor. Ethiopian cooking uses Mekelesha or Alicha Kimam like Indian cooking uses Garam Masala--sprinkled over the dish at the end for that extra special something. I've been cooking recipes from this book and eating homemade Ethiopian food for dinner for about a month now, and there don't seem to be any weak dishes in this lineup.

I have absolutely loved using this cookbook. The authors break down Habesha cooking and don't assume you're already familiar with the ingredients or techniques. I have found it so helpful in learning to cook the food my husband grew up with for our family.

I bought this book several years ago. I really appreciate how it focuses on technique and approach to cooking. I also appreciate the fact it's mostly vegetarian. I lent it out and unfortunately my copy got misplaced. Just reordered. Only complaint is that it's only available on Amazon and there's no ebook available.

Beautiful cookbook of Ethiopian cooking. Clear explanations, very well organized, freezer and vegan options noted. Very pricey for a soft cover cookbook but one of a kind, with having of you want to create an exciting Ethiopian meal!

The recipes sounded very boring until I read the section about spices in the beginning - discusses 3 layers of spice: the cooking oil (or niter kebbe ghee); during cooking; and then the finishing spices - for example, a mixture called alicha kimem for the milder dishes, or mekelesha for the spicy dishes.Turns out it's the finishing spices that give it the amazing rich flavor you find in restaurants. But, the recipes in this book don't list the finishing spices, not even "1 tsp mekelesha." So I ordered spice mixtures online, and I'm guessing how much finishing spice to add at the end - I massively over spiced some yellow split peas :-(

Really comprehensive book on Ethiopian food with loads of pictures. All the standard recipes plus many, many more! I've been waiting for a book like this to be released. Step-by-step photos and descriptions for making several different types of Injera. Well worth the cost. If you like Ethiopian, just get it!

Ethiopian food is a favorite of mine, but intimidating at first. Although the product seems more glorified photocopy, the content is priceless. It is more thorough than other cookbooks that I've found, both in terms of variety of recipes and in scope of directions. The writer takes her time to teach step by step, wisdom acquired through years of experience. Thank you!

If you guys are giving this as a gift, you might want to check the print quality first, especially given the price. The first copy I got had very faded ink and the text showed up as an unreadable super light grey. Pictures looked off as well, so it was defect in the book printing process itself. Other than that, I really liked the recipes in the book!