Status
Available
Call number
Collection
Publication
Octopus Books Limited (2015), 240 pages
Description
The Ukrainian-born chef presents "a gorgeous love letter to the food of her homeland" with this vibrant and varied collection of recipes (SAVEUR). In Mamushka, Olia Hercules takes readers and home cooks on a culinary tour of Eastern Europe-from the Black Sea to Baku, Kiev to Kazakhstan. This beautifully illustrated cookbook features more than one hundred recipes for fresh, delicious, and unexpected dishes from this dynamic and often misunderstood 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 loving stories about her culinary upbringing and family traditions.
User reviews
LibraryThing member .Monkey.
This has got to be one of the most gorgeous cookbooks I've encountered. The pages are thick sturdy paper, and nearly every single page has at least one photo if not more, in color, excellently shot & arranged. Every recipe begins with a paragraph (some shorter, some longer), with a brief mention of
One thing to note, this is Eastern European food, so it's pretty meat-heavy (though there are a handful of the mains without, and some others that can be adapted), and it also would not be recommended for those who are GF/low-carb, as a good deal of the recipes use some sort of standard flour dough (bread, pastry, pasta, dumplings, etc).
I will add, vegetarian that I am, this book is a favorite to me in spite of the meat-heaviness. It's just a lovely book that I'm delighted to have on my shelf.
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what the dish is and either some memory Olia has related to it or some other little familial tidbit about it. The recipes all look excellent and while some take a little more work, all are very straight-forward.One thing to note, this is Eastern European food, so it's pretty meat-heavy (though there are a handful of the mains without, and some others that can be adapted), and it also would not be recommended for those who are GF/low-carb, as a good deal of the recipes use some sort of standard flour dough (bread, pastry, pasta, dumplings, etc).
I will add, vegetarian that I am, this book is a favorite to me in spite of the meat-heaviness. It's just a lovely book that I'm delighted to have on my shelf.
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LibraryThing member eby
The beet and stuffed cabbage dishes you would expect but plenty of other recipes to try. Quite a few fry type breads along with fermented vegetables. Everything seemed doable with ingredient access.
Awards
Andre Simon Award (Shortlist — 2015)
NPR: Books We Love (2015)
Language
Original language
English
Physical description
240 p.; 10.04 inches
ISBN
1784720380 / 9781784720384
UPC
783324951615
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DDC/MDS
| 641.59477 |