Ethiopian Cooking in the American Kitchen [Paperback]

Tizita Ayele (Author)

Product Details

• Paperback: 68 pages
• Publisher: Vantage Pr; 1 edition (March 1999)
• Language: English
• ISBN-10: 0533126711
• ISBN-13: 978-0533126712
• Product Dimensions: 7.8 x 5.1 x 1 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 3.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #2,927,478 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

43 of 45 people found the following review helpful:

1.0 out of 5 stars Not up to snuff, July 14, 2000

By 

Grant Glewwe (Brentwood, TN United States (outside Nashville)) - See all my reviews
(REAL NAME)   

This review is from: Ethiopian Cooking in the American Kitchen (Paperback)

Tizita has a worthy goal but falls short on providing high quality advice. The key to all Ethiopian food seems to be the elusive injere (enjera) and so far my kitchen has yet to produce anything like what you eat in commercial restaurants. I was hoping that this book would give great insight into this area. It unfortunately covers the process in two pages of the 66 page volume and barely touches on advice for what you might be doing wrong if your injera is not coming out right. The author spends a great deal of time telling you how wonderful Ethiopian cuisine is, and of her roots in learning the techniques from her mother and father (I think, maybe uncle). Unfortunately she does not pass those techniques on. The books does not even include a recipe for berbere, the spicy red pepper paste that dominates so many dishes. She suggests you buy berbere at your local Ethiopian grocery as well as several other ingredients. I would not recommend this book for more than a cursory reading; its not worth the price. It seems to be more like a pamphlet then a full book.

12 of 14 people found the following review helpful:

4.0 out of 5 stars Practical advice., March 22, 2000

By 

Norbert Brockman - See all my reviews

This review is from: Ethiopian Cooking in the American Kitchen (Paperback)

While the book is not extensive, the recipes are very practical for the American kitchen, requiring a minimum of exotic ingredients. Keeps Ethiopian cuisine from being too daunting to try.

4 of 4 people found the following review helpful:

4.0 out of 5 stars a good basics book, September 13, 2002

By 

Alicyn (Alexandria, VA United States) - See all my reviews

Amazon Verified Purchase

This review is from: Ethiopian Cooking in the American Kitchen (Paperback)

I'm new to cooking Ethiopian food. I found this book made things simpler for me. I made many of the recipes and they were easy and came out well. I didn't attempt to make the injera, in my area we have enough Ethiopian markets that I can easily buy it. This is a good book as a basic starter, it doesn't go into a lot of depth.