Why wait for a trip to your favorite Ethiopian restaurant? Import the delicious flavors of Ethiopia right to your own kitchen! Kittee 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.
Kittee introduces the holy trinity of Ethiopian cooking: a berbere spice blend, injera (the fermented sourdough staple), and ye qimem zeyet, a veganized clarified butter. Armed with these basics, you’ll be ready to dazzle your family and friends with many of the popular dishes found on veggie combo platters in restaurants all over North America. 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. Recipes are almost entirely gluten- and soy-free, or can be made so with easy adaptions.
You’ll also find tips on tools and equipment to 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!
About the Author
Kittee Berns has been an ethical vegan for over 23 years and a gluten-free vegan since 2008. She has over 13 years of experience in the natural foods industry. In 2011 Kittee released Papa Tofu Loves Ethiopian Food, a cook-zine showcasing popular Ethiopian recipes.
“Oh, boy. I’ve been drooling over Kittee’s Ethiopian-inspired food pics for years, begging her to cook some up for me. With Teff Love, the spunky Miss Kittee ropes in bold, colorful flavors and unravels the mysteries of this exotic, spice-laden culinary landscape. Hold on tight – this is going to be a wild ride!” – Miyoko Schinner, author of Artisan Vegan Cheese and The Homemade Vegan Pantry
“Kittee Berns has been pouring her limitless creativity and passion into her own style of playful vegan cuisine longer than anyone I’ve known. Her thoughtful approach really shines in these inspired Ethiopian recipes!” – Terry Hope Romero, author of Veganomiconand Salad Samurai
“We love Ethiopian food. The problem is, we’re not very good at cooking it ourselves. That’s where Kittee Berns and her book Teff Love come in, helping to make African cuisine more accessible for our amateur cooking skills. Filled with practical recipes suitable for even the most basic home chefs, Berns demystifies spices by explaining what they are (and how-to blend them), while giving simple tutorials on the necessary tools and substitutions to make an at-home vegan Ethiopian spread. A gorgeous cover featuring mounds of stewed red lentils, bright yellow cabbage, and a crisp salad on spongy injera entices you to pick up the book, but it’s the “foundations” explaining the preparation behind stocks and sauces that will give you the confidence to cook Ethiopian food like a pro.” – VegNews November-December 2015
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