Daniel J. Mesfin

I was looking for a cookbook that would allow me to cook some of my favorite Ethiopian dishes in my American kitchen. Unfortunately, this was not the book for that. The recipes may be authentic (I wouldn't know), but too many of the recipes include ingredients that are not readily available. Other recipes seem designed to produce a year's supply of something (e.g., the berbere calls for 15 pounds of dried chilies and 5 pounds of garlic!). I enjoyed the section at the beginning giving information about culture and hospitality, but I doubt I would be able to make many of the dishes from the recipes provided.… (meer)