Research Catalog

Ethiopian feast : the crown jewel of African cuisine

Title
Ethiopian feast : the crown jewel of African cuisine / by Mulunesh Belay, with Merrill Peterson and Carol Yoon.
Author
Belay, Mulunesh
Publication
  • [United States] : Yoon Works, Inc., [2017]
  • ©2017

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StatusFormatAccessCall NumberItem Location
TextUse in library Sc F 18-325Schomburg Center - Research & Reference

Details

Additional Authors
  • Peterson, Merrill
  • Yoon, Carol Kaesuk
Description
209 pages : color illustrations; 22 cm
Summary
For more than a decade, Mulunesh Belay, chef, teacher, beloved farmer's market presence and successful restaurateur, has been cooking to bring the joys of Ethiopian cuisine to the Pacific Northwest. In 78 recipes, Mulunesh shows readers how make all the country's classic dishes, including a foolproof method for making the flatbread known as injera, as well as her own signature Northwest fusion offerings, all with techniques adapted for the modern kitchen.
Subjects
Note
  • Includes index.
Contents
Welcome -- My culinary journey -- Useful equipment -- Ethiopian meals -- Ingredients -- The basics: spices and seasonings -- The staff of life: Injera and other breads and grains -- The most admired of foods: meat and seafood main dishes -- Farm fresh: cheese and eggs -- Hearty vegetables: lentil stews -- Straight from the garden: leaf and root vegetables -- Just a nibble: snacks and treats -- Thirst quenchers: Ethiopian drinks.
Call Number
Sc F 18-325
ISBN
  • 9780997402605
  • 0997402601
OCLC
983470531
Author
Belay, Mulunesh, author.
Title
Ethiopian feast : the crown jewel of African cuisine / by Mulunesh Belay, with Merrill Peterson and Carol Yoon.
Publisher
[United States] : Yoon Works, Inc., [2017]
Copyright Date
©2017
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Local Subject
Black author.
Added Author
Peterson, Merrill, author.
Yoon, Carol Kaesuk, author.
Research Call Number
Sc F 18-325
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