Product Description
by Hirut Campbell (Author)
This cookbook is unique. It strives to deliver the traditional flavor of Ethiopia, in the form of its distinctive cuisine while meticulously guiding the reader in moderate, yet complete instructions. Both nationally and internationally, there exists no comprehensive work on the cuisine of Ethiopia. Here, our focus is on tradition and on the native vegetables and spices that throughout the centuries have formed the basis of Ethiopian cooking. The country is rich, clear and unspoiled; therefore, the food produced is naturally organic. Throughout these pages, we take you deep into Ethiopia's healthy foods, enticing flavors and spices then show you how to authentically prepare complete dishes. With concern for varying locations and the availability of specific spices, the author has suggested compensatory substitutes which can be acquired locally yet maintain the accuracy of the dishes.
Author Biography
The author was born and raised in Ethiopia. With a father who was an ambassador for famed Haile Selassie and a mother a major land owner, farmer and restaurateur, she was exposed to both local and international cultures. As the fourth child of ten siblings, she was often tasked to prepare foods for both the family and guests. An unwritten law in Ethiopia states that any visitor to the home is treated to meals as a family member. As a result, preparation of traditional meals for multiple visitors, often from other countries, was commonplace. With a home of considerable social stature, cooking, from breakfast through supper, became a daily regime. With the addition of land ownership, most natural ingredients to every meal were furnished on site. Sources included animal husbandry, naturally grown herbs and spices as well as fresh, organic vegetables, both from the local culture roots as well as international varieties. The aroma from such a well-seasoned and welcoming home became part of the local ambiance and the prepared cuisine was unique. The traditional recipes contained in this work exemplify that rich history. After attaining US citizenship in 1980, the author completed a degree in Accounting and worked in the technical industry of Silicon Valley, California. In 1989, she married and American Physicist and raised two children. From 1997 through 2001, she built, and successfully grew an award winning Euro style caf? in downtown San Jose adjacent to the city's conference center and 4-star, Fairmont Hotel. Never abandoning her cultural heritage, the author has striven to bring you a comprehensive work on the heart of culture of Ethiopia, in the form of its unique cuisine.
