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Taste of Eritrea: Recipes from One of East Africa's Most Interesting Little Countries (New Hippocrene Original Cookbooks) | 
 enlarge | Author: Olivia Warren
Publisher: Hippocrene Books
Category: Book
List Price: $22.50
Buy Used: $9.87
You Save: $12.63 (56%)
New (4) Used (7) from $9.87
Rating:  5 reviews
Sales Rank: 942541
Media: Hardcover
Pages: 139
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 8.5 x 5.7 x 0.6
ISBN: 0781807646
Dewey Decimal Number: 641
EAN: 9780781807647
ASIN: 0781807646
Publication Date: January 2000
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Very Nice Copy. Clean text, tight binding. minimal wear. We ship daily.
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| Editorial Reviews:
Amazon.com Review
Taste of Eritrea provides 100 recipes and a substantial amount of background on this little-known country on the eastern coast of Africa. The cooking of Eritrea shows strong influences from such diverse regions as neighboring Ethiopia, former ruler Italy, Turkey, and England. From Ethiopia comes the use of berbere, a fiery blend of red chilies, garlic, ginger and other aromatic spices; ghee, a kind of clarified butter seasoned with ginger and a distinctive blend of other ingredients, including celery seed and fenugreek; and ingera, a sourdough flatbread made from wheat flour or teff, a local grain. This dish of towel-size, spongy bread is used as both plate and eating utensil by Eritreans. Like the Ethiopians, they eat with their hands, tearing off pieces of this moist bread and using it to convey every bite of food to their mouth. It may seem odd to find pizza and lasagna in an African cookbook, but while few Italians remain in their country, Eritreans still eat spaghetti, drink espresso, and love Macedonia di Frutta, a mixed fruit salad served everywhere. Easy dishes likely to please include Alicha, a mixed vegetable curry; spiced Eritrean Doughnuts; and Doro Zigni, a spicy chicken stew akin to the incendiary wats of Ethiopia. Author Olivia Warren opens Taste of Eritrea with a good description of the country, its history, and culture. Anyone planning a trip there will also find it somewhat useful as a travel guide. --Dana Jacobi
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| Customer Reviews:
 This isn't the way to do it............ July 9, 2004
21 out of 22 found this review helpful
Okay, I've lived in Eritrea, and I can assure y'all: what this book is presenting is NOT authentic Eritrean cuisine!!! The recipes are very simplified and a lot of spices and ingredients are missing. The cooking technique isn't properly described, either. And half the book is full of Italian recipes..... so, if you're really interested in Eritrean cooking, buy "Exotic Ethiopian Cooking" by Daniel Jote Mesfin instead. Eritrean and Ethiopian cooking is almost the same (Ethiopian is even more versatile).
I give this book 1 star, because the author at least tried.... and the way she writes about the Eritrean culture in the introduction showes that she got a lot of love for the country.
Taste of Eritrea Disappoints October 19, 2003
Francine Geraci (Toronto, Ontario Canada)
14 out of 14 found this review helpful
My title says it all. Of the 100 or so recipes in this book, most are of Italian vintage. The remainder are fairly humdrum versions of traditional Ethiopian dishes, better recipes for which are widely available (The Africa News Cookbook; Dorinda Hafner's Taste of Africa, etc.). Further, the author's Ethiopian ingredients are limited to berbere, onions, and tomato paste, guaranteeing that each new dish the reader prepares is going to taste a good deal like the last one.Either the author is herself an inexperienced cook, or she is writing down to those who are. For example, she gives extensive instructions for boning a chicken breast on the assertion that "you cannot buy this cut of chicken," contrary to the evidence available at any North American supermarket. Warren's affection for Eritrea is evident in her introduction and the anecdotes that accompany some of the recipes. But spending a little time in a country doesn't usually qualify a traveller to write a cookbook when she gets home.
 A splendid introduction to Eritrean cuisine! March 3, 2000
Midwest Book Review (Oregon, WI USA)
11 out of 19 found this review helpful
Eritrea is one of Africa's most beautiful, interesting countries, and offers a unique cuisine drawn from a culinary tradition influenced by Italians, Turks, British, Egyptians, and Ethiopians. From Eritrean Papaya Juice, Dense Dinner Rolls, and Spiced Barley Squares, to Piquant Fish Stew, Roast Pigeon, and Custard with Caramelized Sugar, Taste Of Eritrea offers mover than 100 easy-to-follow recipes, each adapted for the Western kitchen. Taste Of Eritrea is further enhanced with an insightful and informative introduction, along with Olivia Warren's own reminiscences about her time in the country along with fascinating glimpses of the history, culture and traditions of Eritrea.
Eritrean Food? July 15, 2000
6 out of 25 found this review helpful
It seemed puzzling that Eritrean food consisted of Ethiopian Spices and Italian recipies. Is there nothing original in this cook book. If I wanted Italian Food or Ethiopian Food then I would buy those cook books. The book is an excellent introduction of Eritrea.
Ok I AM AN ERITREAN July 16, 2007
AlmazB
1 out of 1 found this review helpful
The book was nice enough but was not a true representative of Eritrean cooking I bought the book because I admire how the author felt a love for my country.
Bless you
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