The book was in excellent condition and arrived on time. The packaging was excellent.

I have owned this cookbook for many years. I love Ethiopian food and eat it whenever I can afford to eat out at my local Ethiopian restaurant.

I also love cookbooks and use them often, both to recreate childhood favorites and to explore new cuisines.

I have, however, never managed to cook anything from this book. I find the instructions confusing and somehow the presentation makes it all seem so daunting.

The cultural and traditional notes are fascinating and easy to read, though.

While looking for an Ethiopian cookbook, I came across the discussion about "rue" and felt I had to point out that "rue" is indeed an herb, while the flour-and-fat thickening mixture used in cooking is actually spelt "roux".

I haven't read the cookbook, although I've been contemplating purchasing it at my local Ethiopian grocery for weeks now. I just wanted to set the record straight on rue-- it is both a mildly poisonous herb, and a base used for thickening mixtures, usually made of fat and flour. No idea which the book is referring to, but it would be good to get it straight, both for the sake of your recipe and for that of any pregnant women you might invite to dinner!

I believe the individual who wrote the "More than Just a Cookbook", on 1-20-2006, and referred to "rue" as a poisonious plant was incorrect in this statement and, consequently, unjust to the author of the cookbook. Rue is a base, or a medley of vegetables slowly cooked down to a thick paste for a flavoring, and often used in French cooking.