Beautiful CookbooksEthiopia by Yohanis Gebreyesus unfolds berbere-spiced stews, injera fermented with patience, and the stories woven through a cuisine as distinct and delicious as the land that grows it.
Ethiopian cooking here ranges from home traditions of injera and wot stews to plant-based takes across the wider continent and the Jewish diaspora recipes of Beta Israel.
We curated 4 books for this guide:
Ethiopia by Yohanis Gebreyesus unfolds berbere-spiced stews, injera fermented with patience, and the stories woven through a cuisine as distinct and delicious as the land that grows it.
Marie Kacouchia's Vegan Africa brings peanut sauce, plantain chips, and over 70 naturally plant-based recipes from across the continent to your table—no apologies required.
Beejhy Barhany and Elisa Ung's Gursha brings Ethiopian Jewish food—from doro wot to Injera Fish Tacos—into your kitchen as a living story of family, resilience, and the joy of feeding one another.
Luladey Moges opens her Ethiopian kitchen in Enebla, demystifying injera, wot, tibs, and the spiced, shared meals that taste nothing like the fuss they seem.
Book details
What you’ll cook
Book details
What you’ll cook
Book details
What you’ll cook
Book details
What you’ll cook
Updated August 2026