Teff Love

Teff Love
Author: Kittee Berns
Publsiher: Book Publishing Company
Total Pages: 192
Release: 2015-01-15
ISBN 10: 1570678871
ISBN 13: 9781570678875
Language: EN, FR, DE, ES & NL

Teff Love Book Review:

Why wait for a trip to your favorite Ethiopian restaurant? Import the delicious flavors of Ethiopia right to your own kitchen! Kittee Berns has demystified this cuisine so you can savor authentic Ethiopian food without ever leaving home. Discover how to source and use the tantalizing seasonings and savory ingredients that are the foundation of these unique dishes. Kittee introduces the holy trinity of Ethiopian cooking: a berbere spice blend, injera (the fermented sourdough staple), and ye qimem zeyet, a veganized clarified butter. Armed with these basics, you'll be ready to dazzle your family and friends with many of the popular dishes found on veggie combo platters in restaurants all over North America. From saucy wots, spicy stews, and succulent stir-fries to traditional injera-based dishes and fusion foods that blend these unique seasonings into a range of family favorites, fans of this cuisine will be thrilled. Recipes are almost entirely gluten- and soy-free, or can be made so with easy adaptions. You'll also find tips on tools and equipment to time-saving techniques and menu suggestions. Just pull up a mesob (a traditional woven stand or basket), perch your platter on top, and get ready to party Ethiopian style!

Teff Love

Teff Love
Author: Kittee Berns
Publsiher: Book Publishing Company (TN)
Total Pages: 192
Release: 2015
ISBN 10: 9781570673115
ISBN 13: 157067311X
Language: EN, FR, DE, ES & NL

Teff Love Book Review:

Kittee Berns has demystified this cuisine so you can savour authentic Ethiopian food without ever leaving home. Discover how to source and use the tantalizing seasonings and savoury ingredients that are the foundation of these unique dishes. Kittee introduces the holy trinity of Ethiopian cooking: a berbere spice blend, injera (the fermented sourdough staple), and ye qimem zeyet, a veganized clarified butter. Armed with these basics, you'll be ready to dazzle your family and friends with many of the popular dishes found on veggie combo platters in restaurants all over North America. From saucy wots, spicy stews, and succulent stir-fries to traditional injera-based dishes and fusion foods that blend these unique seasonings into a range of family favourites, fans of this cuisine will be thrilled. Recipes are almost entirely gluten- and soy-free, or can be made so with easy adaptions. You'll also find tips on tools and equipment to time-saving techniques and menu suggestions. Just pull up a mesob (a traditional woven stand or basket), perch your platter on top, and get ready to party Ethiopian style!

Flavor Flours

Flavor Flours
Author: Alice Medrich
Publsiher: Artisan Books
Total Pages: 368
Release: 2014-10-28
ISBN 10: 1579655130
ISBN 13: 9781579655136
Language: EN, FR, DE, ES & NL

Flavor Flours Book Review:

Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.

You Can Make Injera

You Can Make Injera
Author: Teresa Paprock
Publsiher: Lulu.com
Total Pages: 56
Release: 2011
ISBN 10: 1458356434
ISBN 13: 9781458356437
Language: EN, FR, DE, ES & NL

You Can Make Injera Book Review:

Ethiopian Cookbook

Ethiopian Cookbook
Author: Rachel Pambrun
Publsiher: Createspace Indie Pub Platform
Total Pages: 76
Release: 2012-01-03
ISBN 10: 9781468001792
ISBN 13: 1468001795
Language: EN, FR, DE, ES & NL

Ethiopian Cookbook Book Review:

"Delicious and delightful - the exquiste flavours of Ethiopia are utterly divine. From the spices to the presentation method, a meal in Ethiopia is an experience!"--P. [4] cover.

Ethiopia

Ethiopia
Author: Yohanis Gebreyesus
Publsiher: Hachette UK
Total Pages: 224
Release: 2018-10-25
ISBN 10: 0857835629
ISBN 13: 9780857835628
Language: EN, FR, DE, ES & NL

Ethiopia Book Review:

Winner of a 2020 James Beard Foundation Book Award in the International category Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera made from the staple grain teff and synonymous with an Ethiopian feast, along the way telling wondrous stories of the local communities and customs. Complete with photography of the country's stunning landscapes and vibrant artisans, this book demonstrates why Ethiopian food should be considered as one of the world's greatest, most enchanting cuisines.

Classic Vegetarian Cooking from the Middle East and North Africa

Classic Vegetarian Cooking from the Middle East and North Africa
Author: Habeeb Salloum
Publsiher: Interlink Publishing
Total Pages: 288
Release: 2012-11-15
ISBN 10: 162371012X
ISBN 13: 9781623710125
Language: EN, FR, DE, ES & NL

Classic Vegetarian Cooking from the Middle East and North Africa Book Review:

NEW IN PAPERBACK The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

The economics of teff Exploring Ethiopia s biggest cash crop

The economics of teff  Exploring Ethiopia   s biggest cash crop
Author: Minten, Bart,Taffesse, Alemayehu Seyoum,Brown, Petra
Publsiher: Intl Food Policy Res Inst
Total Pages: 448
Release: 2018-07-19
ISBN 10: 0896292835
ISBN 13: 9780896292833
Language: EN, FR, DE, ES & NL

The economics of teff Exploring Ethiopia s biggest cash crop Book Review:

Considerable poverty and food insecurity in Ethiopia, combined with the overwhelming majority of Ethiopians who depend on agriculture for their livelihoods, make agricultural transformation a crucial development goal for the country. One promising improvement is to increase production of teff, the calorie- and nutrient-rich but low-yielding staple. The Economics of Teff: Exploring Ethiopia’s Biggest Cash Crop examines key aspects of teff production, marketing, and consumption, with a focus on opportunities for and challenges to further growth. The authors identify ways to realize teff’s potential, including improving productivity and resilience, selecting and scaling up new technologies, establishing distribution systems adapted to different areas’ needs, managing labor demand and postharvest operations, and increasing access to larger and more diverse markets. The book’s analysis and policy conclusions should be useful to policy makers, researchers, and others concerned with Ethiopia’s economic development.

Ethiopian Cookbook

Ethiopian Cookbook
Author: Grizzly Publishing
Publsiher: Unknown
Total Pages: 138
Release: 2020-03-04
ISBN 10: 9781952395918
ISBN 13: 1952395917
Language: EN, FR, DE, ES & NL

Ethiopian Cookbook Book Review:

There are so many international cuisines that have become commonplace in the western world - so much so that we almost forget that there are thousands of other amazing places just lying in wait, with incredible food waiting to be tried. With Ethiopian cuisine providing the perfect example. Providing us with some of the most culturally-rich food on the planet, Ethiopian cuisine is renowned for being spicy, aromatic, and healthy - and now it's readily available for you to prepare in your own home. This cookbook is full to brim with simple step by step Ethiopian recipes that are perfect for the average cook and professional chef alike! In this book, you will learn how to cook: Aromatic Ethiopian breakfast Amazing Ethiopian appetizers Famous Ethiopian dinners Sweet and delicious Ethiopian desserts Ethiopian cuisine is fast become some of the most well recognized on the planet - so what are you waiting for? Take the first step towards cooking some of the best food in the world!

Gluten Free Flavor Flours

Gluten Free Flavor Flours
Author: Alice Medrich,Maya Klein
Publsiher: Artisan Books
Total Pages: 369
Release: 2014-10-28
ISBN 10: 1579656420
ISBN 13: 9781579656423
Language: EN, FR, DE, ES & NL

Gluten Free Flavor Flours Book Review:

This James Beard Award–winning cookbook by the author of Cocolat reveals the flavorful possibilities of gluten-free flours with 125 recipes. Alice Medrich, the First Lady of Chocolate, is a master of reimagining dessert. Now she demonstrates how popular, flavorful, gluten-free flours can bring a new dimension to dessert baking. Rather than merely adding starch and structure to a dessert, these flours can elevate the taste as well. With the recipes in this volume, Gluten-free bakers will find a whole new range of baking options at their fingertips. Chapters are organized by flour type, highlighting the best recipes for each—such as muffins, tarts, and scones made with sorghum flour; cakes, cookies, and crumbles made with oat flour; or chocolatey desserts made with teff. Each chapter opens with information about each flour’s characteristics, from taste and flavor affinities to how it’s best used, stored, and more. With 125 accessible and delicious recipes, including Double Oat Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, Blueberry Corn Flour Cobbler, and Coconut Key Lime Tart, living gluten-free has never been tastier.

Made with Love

Made with Love
Author: Kelly Childs,Erinn Weatherbie
Publsiher: Appetite by Random House
Total Pages: 216
Release: 2016-04-05
ISBN 10: 0147529840
ISBN 13: 9780147529848
Language: EN, FR, DE, ES & NL

Made with Love Book Review:

The mother-daughter team behind the fabulously successful, award-winning Kelly's Bake Shoppe and Lettuce Love Café share their recipes for healthy, plant-based baking and cooking. In Made with Love you will discover delicious, accessible, plant-based recipes for every meal and moment of the day. The recipes come from Kelly and Erinn, the mother and daughter duo behind Kelly's Bake Shoppe and Lettuce Love Cafe. With more than 100 recipes for award-winning baked goods and savory favorites, Made With Love has something for everyone! From Chocolate Monkey Pancakes for breakfast, to Cumin-scented Corn Bread and Eggless Quiche for lunch; to Banana Butterscotch Loaf and Lemon Scones as your afternoon treat, or classic Chocolate Cake and Dulce de Leche Cupcakes for special occassions. As you leaf through the pages of this book it's as if you're walking through the door of Kelly and Erinn's beautiful bakery...and then leaving with all of their secrets! Kelly and Erinn share the story behind their decision to eat a plant-based diet, including the health benefits and the basics you need to get started. Their recipes are super-simple, and all the ingredients are readily available in regular grocery stores. Their recipes are vegan and gluten-free, using natural, plant-based ingredients, so that even those with extreme food intolerances can make their decadent baking and delicious meals at home. Kelly and Erinn are stars on the rise: gorgeous, healthy, successful entrepreneurs who always live up to their commitment to "Bake You Happy!". You will love this cookbook, filled with easy-to-prepare, healthy recipes, suitable for everyone.

Library of Congress Subject Headings

Library of Congress Subject Headings
Author: Library of Congress
Publsiher: Unknown
Total Pages: 135
Release: 2006
ISBN 10: 1928374650XXX
ISBN 13: WISC:89092324136
Language: EN, FR, DE, ES & NL

Library of Congress Subject Headings Book Review:

Causing Psychiatric and Emotional Harm

Causing Psychiatric and Emotional Harm
Author: Harvey Teff
Publsiher: Bloomsbury Publishing
Total Pages: 213
Release: 2008-12-18
ISBN 10: 1847314783
ISBN 13: 9781847314789
Language: EN, FR, DE, ES & NL

Causing Psychiatric and Emotional Harm Book Review:

Though mental harm can be profoundly disabling, the law imposes strict limits on who can recover damages for it. In the absence of physical injury, compensation is not normally available for negligently caused mental suffering, however severe, unless it constitutes a 'recognisable psychiatric illness'. Claimants whose mental trauma stems from injury caused to someone else are subject to arbitrary restrictive liability rules that dispense with established legal principles and cannot be reconciled with scientific advances. The book traces the history of civil liability for mental harm up to the present day. It is argued that the reluctance to provide redress reflects an enduring suspicion of intangible injury and undue fear of proliferating claims. The scale and legal ramifications of the Hillsborough disaster; the emergence of claims arising from work-related stress, and other new categories of claims based mainly on prior relationships between the parties, have all added to a 'floodgates fear' that has intensified due to popular perceptions of a 'compensation culture'. The book contrasts the limited scope for liability under English law with developments in several other jurisdictions. It is argued that statutory reform is needed to achieve greater legal coherence and to provide a remedy that tracks the impact and severity of harm and is not confined to psychiatric disorders. A new legal framework is offered, rooted in reasonable foreseeability of mental or emotional harm, with a liability threshold of 'moderate severity'. To allay concerns about proliferating claims, modifications to the compensatory regime for personal injury are proposed.

Exotic Ethiopian Cooking

Exotic Ethiopian Cooking
Author: Daniel Jote Mesfin
Publsiher: Unknown
Total Pages: 258
Release: 1990
ISBN 10: 9780961634513
ISBN 13: 0961634510
Language: EN, FR, DE, ES & NL

Exotic Ethiopian Cooking Book Review:

EXOTIC ETHIOPIAN COOKING the first definitive comprehensive cookbook devoted to Ethiopian food is a product of four years research & test. It has now been revised & extended. It tells how to prepare & serve each dish its full flavor & enable you, your family & friends to savor every succulent morsel. In EXOTIC ETHIOPIAN COOKING Mr. Mesfin, a worshiper of his native dish, brings to your table the secrets of fine Ethiopian cooking in 178 recipes covering from how to prepare basic ingredients & a wide range of mean, chicken, fish, vegetables, bread, alcoholic & non alcoholic beverages in 310 pages of easy to follow directions. Many of the most popular dishes are shown in full colors, to help you appreciate their beauty as well as their flavor. The section on society, culture, hospitality, traditions & the food composition tables will fascinate & enlighten people from all walks of life from the social & nutritional aspect of the ancient traditions. EXOTIC ETHIOPIAN COOKING is indispensable to anyone who has had the privilege of sampling Ethiopian food & knows that there are a thousand & one delights to be found in it & to those who have not had the glorious opportunity & have missed culinary pleasures that have excited the palates of diners for centuries.

Good to the Grain

Good to the Grain
Author: Kimberly Boyce
Publsiher: Abrams
Total Pages: 208
Release: 2011-11-23
ISBN 10: 1613121296
ISBN 13: 9781613121290
Language: EN, FR, DE, ES & NL

Good to the Grain Book Review:

Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. Praise for Good to the Grain: “Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year.” —O Magazine

The PlantPlus Diet Solution

The PlantPlus Diet Solution
Author: Joan Z. Borysenko, Ph.D.
Publsiher: Hay House, Inc
Total Pages: 240
Release: 2014-09-30
ISBN 10: 1401941494
ISBN 13: 9781401941499
Language: EN, FR, DE, ES & NL

The PlantPlus Diet Solution Book Review:

Joan Borysenko, Ph.D., a Harvard-trained cell biologist, health psychologist, and New York Times best-selling author, believes that when you’ve got the right information, you can make powerful choices to change your life. She cuts through the thicket of confusing—and often downright wrong—advice on nutrition and gives you easy-to-digest, bite-sized servings of real scientific information so you can discover which foods your body needs to heal and thrive. Since Joan wears two hats—as a psychologist and a cell biologist—you can trust her to psych out your inner saboteur, enabling you to make the changes you’ve been dreaming of. And as a busy woman who loves good food, she’ll teach you how to make simple, scrumptious, satisfying meals that you and your family will love whether you’re omnivores, vegans, or vegetarians. In this groundbreaking book, Joan will help you: • Get up-to-date information on the nutrition revolution • Make friends with the plants that feed your gut bacteria • Lose the weight and keep it off • Understand how diet changes your genes and how your genes determine your best diet • Fill out a health symptom checklist and track the changes as your personalized PlantPlus Diet optimizes your metabolism • Know which tests to ask your doctor for and why • Create a sleek and streamlined PlantPlus kitchen • Make fabulous meals in minutes with simple recipes and meal plans

The Flavor Bible

The Flavor Bible
Author: Andrew Dornenburg,Karen Page
Publsiher: Little, Brown
Total Pages: 392
Release: 2008-09-16
ISBN 10: 0316039845
ISBN 13: 9780316039840
Language: EN, FR, DE, ES & NL

The Flavor Bible Book Review:

The timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves no to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, Moto, and the Trellis. You'll learn to: explore the individual roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through the layering of specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more flavor inspiration, look for The Vegetarian Flavor Bible

Vegan Soul Kitchen

Vegan Soul Kitchen
Author: Bryant Terry
Publsiher: Da Capo Press
Total Pages: 256
Release: 2009-03-03
ISBN 10: 0786745037
ISBN 13: 9780786745036
Language: EN, FR, DE, ES & NL

Vegan Soul Kitchen Book Review:

The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Terry's new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products. Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.

Concept S Dictionary Of Agricultural Sciences

Concept S Dictionary Of Agricultural Sciences
Author: I. C. Gupta,S. K. Gupta
Publsiher: Concept Publishing Company
Total Pages: 500
Release: 1992
ISBN 10: 9788170223016
ISBN 13: 8170223016
Language: EN, FR, DE, ES & NL

Concept S Dictionary Of Agricultural Sciences Book Review:

CRC World Dictionary of Medicinal and Poisonous Plants

CRC World Dictionary of Medicinal and Poisonous Plants
Author: Umberto Quattrocchi
Publsiher: CRC Press
Total Pages: 3960
Release: 2016-04-19
ISBN 10: 1482250640
ISBN 13: 9781482250640
Language: EN, FR, DE, ES & NL

CRC World Dictionary of Medicinal and Poisonous Plants Book Review:

"Following on the successes of two previous dictionary projects, the CRC World Dictionary of Plant Names and the CRC World Dictionary of the Grasses, Umberto Quattrocchi has undertaken this dictionary of economically important plants.... He has done for these plants what was so admirably done in his other works—brought the vast and scattered literature on plant names, and in this case, too, their uses, into coherent order so that the inquisitive scholar can get a foothold." —From the Foreword, Donald H. Pfister, Harvard University and Harvard University Herbaria, Cambridge, Massachusetts The CRC World Dictionary of Medicinal and Poisonous Plants: Common Names, Scientific Names, Eponyms, Synonyms, and Etymology provides the starting point for better access to data on plants used around the world in medicine, food, and cultural practices. The material found in the five volumes has been painstakingly gathered from papers of general interest, reports and records, taxonomic revisions, field studies, herbaria and herbarium collections, notes, monographs, pamphlets, botanical literature, and literature tout court. It includes sources available at various natural history libraries, floras and standard flora works, local floras and local histories, nomenclatural histories, and the International Code of Botanical Nomenclature. Much more than a dictionary, the book provides the names of thousands of genera and species of economically important plants, concise summaries of plant properties, and appropriate observations about medicinal uses. Drawing from a tremendous range of primary and secondary sources, it is an indispensable time-saving guide for all those involved with botany, herbal medicine, pharmacognosy, toxicology, medicinal and natural product chemistry, and agriculture.