Ethiopia (Yohanis Gebreyesus)

All this makes for a food culture as fascinatingly distinct as it is startlingly delicious. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. 

The cuisine also boasts a wealth of vegetarian dishes, including Gomen — minced collard greens with ginger and garlic, Azifa — green lentil salad — and Key Shir — marinated beet and potato salad. The book also explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat).

Complete with photography of the country's stunning landscapes and vibrant artisans, this volume demonstrates why Ethiopian food should be considered as one of the world's greatest, most singular and most enchanting cuisines.