Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus

James Beard Award Nominee Ancient flavors from one of the world's most singular cuisines Part travelogue, part memoir, and part cookbook, Ethiopia: Recipes and Traditions from the Horn of Africa is Yohanis Gebreyesus’s vibrant tribute to his home country’s diverse, deeply rooted culinary culture. After working in fine-dining kitchens around the world, Gebreyesus returned to Ethiopia with a mission: to share the story of his country’s food, from the iconic dishes like doro wat and berbere to lesser-known stews, lentil salads, and teff-based creations. The result is a stunning book that celebrates Ethiopia’s rich religious and agricultural traditions through recipes, photography, and cultural insights. With dishes like dinich alicha (turmeric-spiced potatoes), asa shorba (fish soup), and duba wat (pumpkin stew), this book opens the door to an ancient cuisine that is still little known in many Western kitchens. Gebreyesus begins with a recipe for injera, the fermented teff flatbread that