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Author
Description
Focusing on five key vegetables to the region -- cabbage, beetroot, potato, carrot and mushrooms -- it honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor at its heart. With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA. Recipes are accompanied by beautiful photography and include a range of both...
Author
Description
"In this new cookbook from award-winning author Olia Hercules, explore the diversity of Ukraine's cuisine and heritage through the alluring window of summer kitchens--small structures alongside the main house where people cook and preserve summer fruits and vegetables for the winter months. Featuring 100 superb recipes, a gorgeous collection of food and lifestyle images, and evocative personal narrative, Hercules illustrates how the region's cuisine...
Author
Description
"Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. Here, Yevhen Klopotenko shares modern recipes for the dishes that best express Ukraine's unique culinary heritage and define the independent spirit of its people. Inside you'll find fresh ideas about how to use common vegetables, new approaches to fermentation and pickling, the delight of dumplings and simple baked goods, hearty long-simmered braises, and the...
Description
When Rich and MacNaughton discovered a painted manuscript at an antiquarian book fair, it drew them in like a magnet. The sixty-five years old work was by Cipe Pineles, the first female art director at Condé Nast. Completed in 1945, it was a keepsake of her connection to her childhood's Eastern European food. The manuscript led Rich and McNaughton into a dazzling history of mid-century design, art, food, New York City society, and culture. With...
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