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Mamushka: Recipes from Ukraine & beyond (English Edition) Formato Kindle
'This is a game-changer of a book.' - The Sunday Times
'...a joyful celebration of Eastern European cooking' - Observer
'My present to myself: not to be played with until my own writing is done!' - Nigella Lawson
'Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love' - Diana Henry
'From stuffed cabbage leaves to garlicky poussins, Olia Hercules's recipes are redolent of long summers in her mother's Ukrainian garden; rich, nourishing and enhanced by her stint as an Ottolenghi chef' - Observer Food Monthly
...a beautiful, fascinating and sumptuous tome. - Tom Parker Bowles
'There's something wonderful about food writer Olia Hercules' - The Telegraph
'The hottest new voice in food' - delicious. Magazine
'she will enchant your kitchen' - Grazia
Debut cookbook from the Observer's Rising Star in Food Award 2015, Mamushka is a celebration of the food and flavours of Ukraine and the "Wild East", with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka?
Descrizione del libro
Dalla quarta di copertina
--Questo testo si riferisce alla hardcover edizione.
- ASIN : B00PQJHIQO
- Editore : Mitchell Beazley; 1° edizione (4 giugno 2015)
- Lingua : Inglese
- Dimensioni file : 88924 KB
- Da testo a voce : Abilitato
- Screen Reader : Supportato
- Miglioramenti tipografici : Abilitato
- X-Ray : Abilitato
- Word Wise : Abilitato
- Memo : Su Kindle Scribe
- Lunghezza stampa : 379 pagine
- Posizione nella classifica Bestseller di Amazon: n. 83,427 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- Recensioni dei clienti:
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It is much more than ‘just’ Ukrainian recipes, it is a celebration of food eaten in Ukraine – from all over the ex-Soviet Union – each recipe stating which country the cuisine originates from, if not Ukraine. In the introduction, the author states:
“Despite my strong Ukrainian identity, I have always cherished and taken pride in the cultural diversity that we were so lucky to enjoy in Ukraine. My paternal grandmother is Siberian, my mother has Jewish and Bessarabian (Moldovan) roots, my father was born in Uzbekistan and we have Armenian relatives and Ossetian friends. This book is an ode to all those women (and men) that I was raised by and grew up with, and the food they lovingly prepared. It’s food so familiar to me that I hadn’t realized it was something special until I became a chef, and even more so when the conflict in Ukraine erupted, prompting me into frantically documenting the recipes that I was so scared I might suddenly lose. This is the stuff of my childhood, a life that I want to share with you in order to dispel the myths about my home country and its surrounding areas, and to give the messy geo-political mosaic a human face.”
The diversity of the recipes took me by surprise, and has awakened in me an interest in finding out more about the cuisines of Georgia, Moldova, Azerbaijan, Armenia – and all the other Eastern European countries. I really shouldn’t have been surprised, as the Soviet Union was much bigger than Western Europe, and France (or Italy) alone have so many traditional foods specific to tiny regions. Ukraine itself is vast, with quite different climates in the north, south east and west – so rationally you would expect different regional cuisines. However, for people of my age (late 50s), it was too easy to think of all countries behind the Iron Curtain as some sort of amorphous block, all slurping on Borscht and drinking vodka. Now I know much better.
Now to the book and recipes. I have tried 9 of the recipes – all were really easy to follow and to make, and only one (the Stuffed Cage leaves) was not excellent – but I think that was down to me, not the recipe. I would certainly try it again – blanching the cabbage leaves a lot longer, and using a knife (instead of just a spoon and fork) to eat it. Most recipes I tried, I will add to my repertoire, but my favourites were the “Cold Beetroot Soup”, the “Armenian Soup with Lamb and Prune Meatballs”, the “Grilled Vegetable Caviar”, the Georgian Kidney Bean Salad”, “Chilli and Garlic Cucumber”, and the “Azerbaijani Rice and Fruity Lamb”. I also really enjoyed the “Armenian Roasted Vegetables”, “Potato Cakes with Goats Cheese”, and must try the “Cured Mackerel” and pickled (or soured) recipes. Tonight, I am having the second helping of the beautiful “Cold Beetroot Soup” – an amazing rich ruby red colour, which would be perfect to serve to visiting Vegans (or anyone else!), and the left-over “Grilled Vegetable Caviar” (it lasts a long time in the fridge) on bread.
I would recommend this book to anyone who likes cooking (or just reading about) good and interesting food.
Having spent time in Eastern Europe/ Balkans, the influences are easy to spot - in which direction might be putting my head above the parapet....
But there are also flavours from the East coming in from the other side.
A really engaging style and an obvious passion for food and family add to the attractiveness of the offerings in this lovely book. You could buy it, enjoy it and discuss the contents without putting your foot in the kitchen. However, you would be missing out on some delicious food - Lamb and Prunes are perfection. People who don't like fruit and savoury won't appreciate some of the amazing combinations. Chicken BBQ'ed with apricot jam -Inspired! Lovely soups and stews. The kids love the desserts and pastry. The drinks section is really nice. As I said above some of these recipes aren't new to me but many are, and I'll try them all.
If Olia set out to paint a cultural and historical picture through food and family she succeeded admirably. Another volume......
Ah! 'Kaukasis' - Welcome to my basket.
Most recipes in the book are almost identical to the food I was raised on in the 50s and 60s.
They are also well adapted to the ingredients which can be purchased in Britain.
I wish I had a book like this when I first came to Britain!