Mamushka: Recipes from Ukraine and Eastern Europe
A celebration of the food, flavors, and heritage of Eastern Europe--from the Black Sea to Baku, Kiev to Kazakhstan--Mamushka features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region. Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions. Featuring personality and panache, Mamushka showcases the cuisine from Ukraine and beyond, weaving together vibrant food with descriptive narratives and stunning lifestyle photography. From broths and soups to breads and pastries, vegetables and salads to meat and fish, dumplings and noodles to compotes and jams. You'll also find some of Olia's favorite dishes, like a Moldovan giant cheese twist and garlicky poussins, to sublime desserts such as apricot and sour cherry pie and a birthday sponge cake with ice cream, strawberries, and meringue. Including new flavor combinations, vibrant colors, seasonal ingredients and straightforward cooking techniques, Mamushka's earthy dishes appeal to home chefs everywhere. Join Olia on this delicious and diverse culinary tour through Eastern Europe.
"Kachka tastes like a feisty Russian babushka's cooking--with Pussy Riot crashing the dinner table." --Portland Monthly From the acclaimed Portland restaurant comes a debut cookbook enlivening Russian cuisine with a typically Portland emphasis on vibrant, locally sourced ingredients.Kachka provides not only comforting traditional and cheeky modern recipes -- Armenian Pumpkin Dolmas, Sour Cherry Vareniki-- but a full celebration of Russia's culinary heritage. From the Frumkin family's journey from Belarus to America to the varied political, cultural, and geographic forces at play across the Russian table, Kachka's stories and sidebars reveal the meaning behind each bite.The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths.Kachka's recipes and narratives show how Russia's storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.
The nordic cookbook
The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson.
The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.
Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden - enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Faviken.
With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones. The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).
Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.
The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.
The Nordic Bakery Cookbook
Their products reflect the wholesome but comforting style of baking in Scandinavia. The emphasis is on fresh, seasonal produce and healthier baking ingredients, such as rye flour, oats and barley, and the rustic but modern menu includes open rye-bread sandwiches, cakes and cinnamon buns. The Nordic Bakery Cookbook allows you to bake your own Bread, such as the popular rye bread, Savoury Pastries, Cakes, Sweet Buns, Desserts and Biscuits in your own home.
Scandinavian Comfort Food
The Scandinavians excel in comfort - family, friends, a good atmosphere, long meals, relaxation and an emphasis on simple pleasures. They even have a word for this kind of cosiness that comes with spending quality time in hearth and home when the days are short: hygge.Trine Hahnemann is the doyenne of Scandinavian cooking and loves nothing more than spending time in her kitchen cooking up comforting food in good company. This is her collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live.
The Veselka Cookbook: Recipes and Stories from the Landmark Restaurant in New York's East Village
For more than fifty years, customers have crowded into Veselka, a cozy Ukrainian coffee shop in New York City's East Village, to enjoy pierogi, borscht, goulash, and many other unpretentious favorites. Veselka (rainbow in Ukrainian) has grown from a simple newsstand serving soup and sandwiches into a twenty-four-hour gathering place, without ever leaving its original location on the corner of East Ninth Street and Second Avenue. Veselka is, quite simply, an institution. The Veselka Cookbook contains more than 150 recipes, covering everything from Ukrainian classics (potato pierogi, five kinds of borscht, grilled kielbasa, and poppy seed cake) to dozens of different sandwiches, to breakfast fare (including Veselka's renowned pancakes), to the many elements of a traditional Ukrainian Christmas Eve feast. Veselka owner Tom Birchard shares stories about Veselka's celebrity customers, the local artists who have adopted it as a second home, and the restaurant's other lesser-known, but no less important, longtime fans, and he offers a behind-the-scenes look at what it takes to serve five thousand gallons of borscht a year and to craft three thousand pierogi daily---all by hand. The Veselka Cookbook will delight anyone with an interest in Ukrainian culture, New York City's vibrant downtown, and the pleasures of simple, good food.
The food of Poland has long been overlooked, but the time is right for a reinvention.
In Polska, young food writer Zuza Zak presents her contemporary take on Polish cuisine, with recipes for snacks and party foods, soups, preserves, breads, fish, meat and poultry, salads and veg, and cakes and desserts. She places Polish food within the context of the country's history and geography, and tracks how it has developed and adapted to Poland's ever-changing political and economic situation.
With recipes including Tuna cured in bisongrass vodka, Courgette islands with dill flowers, and Mini doughnuts with rose filling, and lavish photography from the acclaimed Laura Edwards, Polska is a breath of fresh air.
Casey Barber's tribute to the pierogi includes everything from the classic Polish cheddar and potato filling to the American-inspired Rueben pierogi and "Santa Fe-rogi," and even a world tour with falafel and crab Rangoon. Sweet fillings include sour cherry, lemon, fig & goat cheese, Nutella, and PB&J. There's something for every party and every taste! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors. CASEY BARBER is a food writer, recipe developer, and founding editor of goodfoodstories.com. She is the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats and co-writer of Inspired Bites: Unexpected Ideas for Entertaining with Bob Spiegel and TJ Girard. Casey's writing and photography have appeared in Gourmet Live, Better Homes & Gardens, Ladies' Home Journal, Leite's Culinaria, Serious Eats, Design*Sponge, and NBC's Today.com. She grew up in Philadelphia and now lives in Clifton, New Jersey.
Sugared Orange: Recipes & Stories from a Winter in Poland
The seasonal focus of this stunning memoir cookbook brings to life the food, festivals, and traditions of the long, cold winters spent through a rural Polish childhood. From St. Nicholas' Day to the vigil of Christmas Eve and the mid-winter revelry of a Sylwester New Year's Eve Ball, the touching story picks up where its predecessor, the award-winning Rose Petal Jam, leaves off. Featuring 47 new recipes, the lush design and lavish visuals provide inspiration and nostalgia along a winter journey that takes in the cities of Lublin, Warsaw, Kraków, and Lódz, as well as some of Europe's oldest forests and the frozen Mazury Lakes. Part armchair travel but mostly a sumptuous personal narrative enhanced by many well-known romantic paintings and poems, this glorious cookbook demonstrates a deep love for Poland on every page.
Modern Jewish Baker - Challah, Babka, Bagels & More
Jewish baking has brought families together around the table for centuries. In Modern Jewish Baker, Shannon Sarna pays homage to traditions while reinvigorating them with modern flavours and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita and matzah. Recipes include: Chocolate Chip Hamantaschen, Tomato-Basil Challah and S'mores Babka.
Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers and other tips will have even novice bakers braiding beautiful loaves that will make any bubbe proud.