Teff Love: Adventures in Vegan Ethiopian Cooking

I love ethiopian food in a restaurant and now I can make it at home!. I have made a few recipes out of this book so far. The spiced oil is a must make, it really transforms the dish. I made the pepper blend for the wots, also a keeper recipe really easy to do and made a big difference in the dish. I also did the red lentil wot, and the green bean and carrot dish, both were really good, I found a local source for injera to serve them on. At a later date I also did the Ethiopian Roasted Brussels sprouts, those were amazing and I will definitely make those again. I didn't have all the spices but had quite a few of them, she is definitely correct, you can just leave out the really specialty ones you don't have.

This is my second Ethiopian cookbook, and it's definitely the better of the two. There's a really wide range of recipes, most of which are authentic and some of which are just imaginative re-inventions. I'm a cookbook lover, but this means that I can be very tough on cookbook authors. Kittee definitely delivers. The book: - Has well-tested recipes. I have had success with every one I've tried, which is often not the case with cookbooks these days (and certainly not the case with blogs!). - Draws on fewer exotic ingredients than you might think, given the subject matter. And once you buy a few unusual spices (provided you already have a decent herb/spice collection), you will be able to make a few spice mixtures that are used again and again in the book. Some of the more obscure ingredients are also optional. - Has a useful index that seems to be quite thorough. - Consists of mainly healthy recipes that are simple to make, with a few more indulgent and time-consuming recipes. The 'proper' injera, for instance, takes days to make, but Kittee offers a quick alternative. - Not only is this book vegan, but it is also almost entirely gluten free. - The book draws largely on traditional 'fasting' dishes which are naturally vegan, so you really are getting a quite authentic taste of Ethiopia. Like Kittee, I love Ethiopian but moved to a place where it isn't widely available. This book fills that empty space, and I know I will be using it again and again.

This book represents authentic and healthy cooking. I know the Ethiopian food quite well. This book has plenty of great tasting and spicy reciepts. Highly recommended to all people who love healthy and exotic food. For me as a rasta this is real food that fits our philosophy "Ital is Vital". We are all Ethiopians. Ethiopia is our home. We are all brothers and sisters. This knowledge of cooking should be spread all over the world. We say: One love for TEFF LOVE. Ital is vital. Respect for all the effort the author put into this masterpiece. People who are saying something different don't know anything about Ethiopian culture. This author is Ethiopian to the fullest - no matter what her colour is. She is African because she helps to spread this culture worldwide. Budena or Injera is the most powerful food I know. So no matter where you are from. This book will connect you closer to mother Africa because of the smallest green in the world. Our roots are there in Ethiopia. The vegan way is so helpful for everyone and everything. Environment, health, animals, mankind and climate. Let's spread some love with TEFF LOVE! One love.

Non mi risultano libri in italiano sulle cucine di Eritrea, Somalia e Etiopia (e questa è un po' una cattiva sorpresa); pochissimi sono i testi tutt'oggi reperibili in inglese. Tra questi ultimi, quello di Kittee Berns illumina il panorama grazie ad una grande versatilità delle ricette (quella dell'Injera, ad esempio), alle variabili, alla felicità dei piatti. Il libro è pieno di proposte intelligenti, e anche se accompagnate da poche tavole a colori, il formato e la grafica sono molto user-friendly, il che aggiunge piacevole rilassatezza alla lettura. Per gourmet dai gusti raffinati, non solo per vegani.

Really good instructions and practical tips in this cookbook, especially for making injera. It takes a solid week from start to finish to make the injera, but it came out great. Not exactly like you would find in a restaurant, but like Kittee (the author) explains, restaurants usually use a combination of wheat and teff flours so if you only use teff, it's going to be a little different. Mine was thicker than restaurant injera, but it tasted perfect, and had a nice soft spongy texture. And since we are gluten free in this household, I wanted to learn how to make 100% teff injera. Lots of great suggestions on how to source ingredients and what to look for. I had to order a few things from Amazon. Don't expect to be able to get the book and make Ethiopian food that very day. I mean, sure, you can, but you might not have all the herbs and stuff you need to make it really authentic tasting. So plan on giving yourself a week to get everything together, make the spiced cooking oil, ferment the teff, etc. Cooking the actual dishes is quite simple, and the vast majority of the ingredients are easy to find at any grocery store (potatoes, lentils, carrots, cabbage, onions, etc.). We do a lot of Indian cooking as well so we already had most of the spices for the dishes. As a matter of personal taste, I didn't love the collard greens recipe. I made it as instructed, and it was quite bitter. I have a lot of experience cooking collards so next time I will probably alter that recipe a bit to my own personal taste - perhaps boil the greens first to wash out some of the bitter flavor, add some agave and lemon juice maybe; I'm not sure exactly. But the other dishes I made were excellent. All in all I'm very, very happy with this book. And I'm grateful to Kittee for putting it all together in one big VEGAN reference (all the vegans out there know what I'm talking about ... sure, we can adapt any recipe and make it vegan but it's so nice when we don't have to!). I told our next door neighbors I was going to invite them over for an Ethiopian feast once I have a couple of attempts under my belt, and they are really looking forward to it!