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Teff Love: Adventures in Vegan Ethiopian Cooking Paperback – January 15, 2015

4.6 out of 5 stars 85 customer reviews

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Editorial Reviews


I have been anxiously awaiting the arrival of Teff Love! As someone who has been lucky enough to share in many amazing Ethiopian feasts prepared by Kittee Berns, I can tell you that her recipes are incredibly inspired and utterly delicious. In Teff Love, Kittee takes you by the hand and walks you through an Ethiopian cooking adventure that you will never want to end. Julie Hasson, author of Vegan Casseroles and Vegan Diner

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 Veganomicon and 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 the 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'll give you the confidence to cook Ethiopian food like a pro. With this knowledge, incorporating familiar ingredients such as kale, eggplant, and potatoes into Ethiopian staples feels like we've been making this delicious cuisine our entire lives. VegNews November-December 2015

About the Author

Kittee Berns has been an ethical vegan for 25 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. Kittee currently resides in the veganopolis of Portland, Oregon.

Product Details

  • Paperback: 192 pages
  • Publisher: Book Publishing Company (January 15, 2015)
  • Language: English
  • ISBN-10: 157067311X
  • ISBN-13: 978-1570673115
  • Product Dimensions: 8 x 0.6 x 8.7 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (85 customer reviews)
  • Amazon Best Sellers Rank: #28,238 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
Before Teff Love arrived into my life I had only eaten vegan Ethiopian food once and I loved it. I am a long-time fan of Kittee Berns’ blog and website. I bought her first Papa Tofu zine but, regretfully, missed out on my chance to buy her second zine: Papa Tofu Loves Ethiopian Food. I was desolate and inconsolable. Suddenly, a light at the end of the tunnel. Ms. Berns was going to be published: a Vegan Ethiopian Cookbook! I wasn’t chosen to be a tester so I had to wait patiently for its release.

Brace yourself because this is going to be a VERY long review.

First, I need to address the reviews that lament the use of too many obscure spices or ingredients. Teff Love is a very SPECIALISED book: vegan Ethiopian cookery. Just like authentic Indian cookery, it is nuanced and complex; and some dishes call for hard to get spices. The same way that traditional Thai recipes call for galangal, kaffir limes, etc., Ethiopian cuisine requires specific spices.

It is not the fault of the book if it calls for “exotic” ingredients. The author set out to write a book that contains recipes that are commonly served at Ethiopian restaurants and other little known traditional recipes. That needed to be said upfront, but while some spices (awjain, koseret, nigella, fenugreek, cardamom) are called for in SOME recipes, Ms. Berns states that she tried to “make the most obscure ingredients optional whenever possible without compromising flavor.”

For example, the author introduces the Seasoned Oil recipe (Ye’Qimen Zeyet, p. 25) by writing: “This recipe is quite flexible.
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Format: Paperback Verified Purchase
First of all, I have never written an Amazon review before but felt compelled to share how excellent Teff Love 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 (Kay Wot, Alicha Wot, Shiro, Dumplings, etc) which makes it easy to plan a menu. Kittee has also included sample menus and advice / tips for parties and gatherings. I have absolutely loved everything that I have made so far. I debated about whether it would be worth it to make the foundation recipe ye'qimem zeyet (seasoned oil), but it adds amazing flavor to the dishes. The other recipes I've tried include:

Dat'a (spicy green-pepper relish): Delicious. I'm going to make this all the time. I imagine it will be amazing on all sorts of grains and veggies or even as a dip.
Ye'misser wot be 'timatim (red lentils in a spicy tomato sauce): Another great dish. It was spicy, savory and had a very authentic flavor.
Ye'nech bakela alicha (creamy, garlicky white beans in an onion-tumeric sauce): This recipe was easy to throw together but tasted wonderful. I loved the rich garlic flavor combined with the seasoned oil.
Tempeh salad: I know I will make this at least once a week. It reminds me of a combination of a savory waldorf salad and chicken salad. The apples, celery, and tempeh with a spicy sauce are genius. This is going to be a sack lunch staple for me.

There are dozens more recipes that I cannot wait to try. You can tell that the author is very passionate and spent a great deal of time to make this cookbook perfect.
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Format: Paperback
I was a lucky recipe tester for Teff Love and I can tell you the dishes are gorgeous and delicious. I've tried at least 15 of the recipes and love them all. I happen to be a big fan of Ethiopian food, and have dined in many different restaurants in several cities, and the dishes I've make from Teff Love are at least as good or better than anything I've had in a restaurant. The recipes are clear and uncomplicated, though they do require certain Ethiopian seasonings like Berbere and koseret. Once you've collected your spices and made some seasoned oil, you're set for creating a terrific collection of Ethiopian delights. I'm lucky to live in a city with lots of places to buy injira, the Ethiopian flatbread on which the food is served and with which it's eaten, but Kittee provides recipes for injira if you don't have access to store-bought. Everything you need to know about the spices, ingredients and cooking methods is clearly described, and the recipes are easy to follow. I recommend Teff Love if you want to cook delicious Ethiopian food.
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Format: Kindle Edition Verified Purchase
Many years ago, Big Solid (that's my husband) and I fell in love with Ethiopian food at a now long gone Ethiopian restaurant in Madison WI called The Horn of Africa. Since then, I've become a vegan but our passion for Ethiopian food has not waned...it's just hard to find in Mississippi. Well, we are Ethiiopian-lesss no more. When I first saw this book posted on FaceBook by one of my friends, I pre-ordered it immediately. It's now a staple in our kitchen and I have the pleasure of not only EATING great vegan Ethiopian cuisine but (as we say in the south) FIXIN' it! Kittee Berns has outdone herself with detailed guidance about the cuisine itself, herbs and other necessities needed for an authentic meal and superb discussion and preparation work for that most wonderful of all Ethiopian basics, injera. Our current favorite is the Tempeh Salad..I swear we go through a batch a day. I snatched the last TWO packs of tempeh practically from people's hands at Whole Foods yesterday so we would not run out before their supply was replenished. IF you are an Ethiopian aficionado, you will no doubt count this book as one of your top finds. IF you are not familiar with the intricate and complex flavors of Ethiopian cusine, by all means give this book a try. Your taste buds will thank you, your stomach will thank you and your heart will sigh with pleasure. Heck, I've just begun to explore this book, so I have EVER SO much to look forward to.
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