Agustus 27, 2012
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PDF Ebook Auntie Tsehai Cooks: A Comprehensive Guide to Making Ethiopian and Eritrean Food
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Auntie Tsehai Cooks: A Comprehensive Guide to Making Ethiopian and Eritrean Food
PDF Ebook Auntie Tsehai Cooks: A Comprehensive Guide to Making Ethiopian and Eritrean Food
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About the Author
Tsehai Fessehatsion has had a passion for cooking for as long as she can remember. She learned to cook as a very young girl and hasn’t stopped since! She learned how to make traditional foods from her mother, as was the tradition for generations before her. Her dedication to cooking is as deep as her knowledge of the ingredients, preparations, and techniques. She makes cooking traditional Ethiopian and Eritrean dishes clear, offers variations, and new ways of eating injera, adding versatility and creativity to this traditional cuisine. Join Erin Peterson, Auntie Tsehai’s sister-in-law, on her culinary journey as she learns Auntie Tsehai’s authentic Ethiopian and Eritrean recipes. She has always loved preparing and eating healthy food from a variety of cuisines and has a special interest in photography. Erin carefully documents and organizes the recipes into clear, concise steps, complete with mouth-watering photos. We wish you well on your culinary journey in making many healthy meals for your friends and family. We are having so much fun pulling all these healthy, tried-and-true recipes together. It is a true joy sharing them with you! We hope you’ll visit us at www.auntiecooks.com or like us on Facebook to see what we’re up to in our latest culinary adventures!
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Product details
Paperback: 192 pages
Publisher: CreateSpace Independent Publishing Platform; 1 edition (August 30, 2016)
Language: English
ISBN-10: 1534775927
ISBN-13: 978-1534775923
Product Dimensions:
8.5 x 0.5 x 11 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
29 customer reviews
Amazon Best Sellers Rank:
#510,258 in Books (See Top 100 in Books)
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!
I would give it 10 stars if I could! This book is worth the investment. It is very well organized and the items I cooked turned out great. There are several types of injera recipes and for the first time I feel very hopeful that I can make it as well.The authors were very responsive to my questions and I procured Berbere spice through them. This spice is delicious and makes all the difference! It freezes very well.If you are serious about learning to prepare this wonderful cuisine then you should invest in this book!
Waited so many years for a book like this. Includes very detailed instructions for preparing all of the sauces and pastes needed to cook Habesha food. So many recipes beyond what you can get in most restaurants in the U.S. Beautiful detailed photos showing all procedures. Hellooooo… Sambosa and Gomen! Finally!The book is overpriced, but considering it’s a full color print on demand that probably costs the authors $25, and that they have to split with Amazon, I’m satisfied with the price tag.Thank you so much!
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!
This is one of those books that will grow old with me, I like how simple and to the point it is.This cookbook is visually very pleasing with multiple photo inserts of many of the dishes. The set up is functional with foundation recipes at the beginning. The chapters are then divided into different types of Ethiopian cuisine which makes it easy to plan a menu.
Great resource, but WAY too expensive for a paperback.
I've tried a number of recipes from this cookbook and they've been well-received. I appreciate the introduction to Ethiopian/Eritrean cooking. The author is very conservative on the amount of berbere and spice to use, so if you like a lot of spice, use more than the recipe calls for.
Really good book on Eritrean food---easy to read and results are excellent. I have several others on west African cooking and this is thebest.
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