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Mamushka: Recipes from Ukraine and Eastern Europe, by Olia Hercules

Free Download Mamushka: Recipes from Ukraine and Eastern Europe, by Olia Hercules

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Review

“The food of Ukraine in particular (and Eastern Europe in general) is given beautiful treatment in this comprehensive volume, chock full of the flavors of the region, with just enough of a seasonal twist to keep very old recipes feeling surprisingly fresh.” (Eater)“…a gorgeous love letter to the food of her homeland that definitively proves there’s more to the Ukraine than borscht and potato dumplings.” (SAVEUR Magazine)“Forget what you think you know about Ukrainian food; with OIia Hercules, it's fun and colorful.” (Epicurious)"Hercules captures classic Ukrainian dishes, which her family faithfully tended to through the generations...Each appears with the story of how the recipe came to her." http://www.tastingtable.com/cook/national/ukrainian-stuffed-cabbage-recipe-olia-hercules-mamushka-cookbook (Tasting Table)“In this cookbook, [Hercules] sets the record straight, offering dozens of recipes that illustrate the culinary depth and breadth of Ukraine and Eastern Europe… Artfully photographed and buoyed by Hercules’s enthusiasm for the region and culture, this is a thoughtful and welcome diversion for foodies of all tastes.” (Publisher’s Weekly)"The garlicky Georgian poussins I revere and will be eating again and again…Served with cheesy Moldovan lazy flatbreads and beet and gherkin salad, this food is pretty extraordinary.” (New York Times)“In the era of all things Sichuan-blasted and bacon-infused, this lovely Ukrainian cookbook is a breath of fresh air. Sections on homemade dumplings and breads are delightful, and simple soups like duck and sorrel or mushroom with buckwheat look downright healthful.” (NPR)

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About the Author

Olia Hercules was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. She then decided to train as a chef at Leith’s School of Food and Wine. She kicked off her culinary career working at London’s Union Market before becoming chef-de-partie for Ottolenghi’s. She has since gained national and international recognition for her culinary prowess and engaging personality and is a highly regarded chef, food stylist, and writer. Olia has appeared on The Food Network, launched an online startup (The Recipe Kit), and contributes articles and video to the Guardian, which recently named her a Rising Star of 2015. Find out more about Olia at oliahercules.com. https://www.facebook.com/weldonowen/videos/vb.199482563425798/1023404891033557/?type=2&theater

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Product details

Hardcover: 240 pages

Publisher: Weldon Owen (October 6, 2015)

Language: English

ISBN-10: 1616289619

ISBN-13: 978-1616289614

Product Dimensions:

7.5 x 1.1 x 9.5 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

96 customer reviews

Amazon Best Sellers Rank:

#55,959 in Books (See Top 100 in Books)

This is a well written and beautifully photographed cookbook, but in addition to being pleasurable to read and lovely to look at it contains fabulous recipes. The food is authentic, but approachable and the flavors are unbeatable. So far I've made her recipe for red borsch, the chicken soup, the porcini soup, Varenyky, Manty, (both dumplings) wasp nest buns, the Moldovan flatbreads and Pampushky (both breads: one flat and one yeasted). All of them turned out amazing and are on their way to becoming classic favorites in our household. Olia Hercules herself is a wonderful, warm lover of food and her connection to these recipes comes across in this book. It is clear that this, for her, was a labor of love. If you grew up eating food from any of the regions she represents in Mamushka, if you are an adventurous cook, if you are a lover of good food and good recipes----buy this book! I've gotten copies for many friends and family members so far. It's really an amazing text and deserves its place at the top of all of the "Best of 2015" cookbook lists this past year.

Finding a cookbook that reflects the recipes I remember from my childhood in Ukraine has been a huge challenge. It's tricky because I wasn't looking for an authentic Ukrainian cookbook and I wasn't looking for an eclectic Soviet cookbook (although Please to the Table is a huge and wonderful compilation if that's what you want). I wanted something that does a bit of both, and specifically, I wanted something that had reliable measurements for traditional doughs. Do you know how impossible it is to find a recipe for dough like grandma used to make when grandmas never write their recipes down AND there's a language barrier AND you grew up using imperial units and making pretty much exclusively baking-soda leavened sheet cakes? It was nigh impossible, until I found Mamushka. It's worth it for those alone. But it has more: recipes for fermented vegetables, seasonal dishes from Ukraine, and a smattering of recipes that reflect the cuisine of other ethnic groups that made their way into Ukrainian kitchens by way of history and Soviet osmosis. This is the authentic Ukrainian cooking I recognize and what I've been looking for for years. It's a beautiful book, lovingly put together and wonderful to read. I'm so happy to have finally found this book.

A very attractive and inspiring book. Veggies look amazing.One issue I've encountered though is weight/volume measurement conversions. It would be good if a note could be added indicating what the original measurement type was. This strikes me because I'm used to both systems. For example, a recipe for dumplings within a chicken soup recipe calls for "3/4 c (125 g) flour". The problem is that 120 g of white wheat flour is equivalent to 1 cup, in normal US measuring standards, so this weight measure is actually calling for 1.3x more flour (an extra 4 tablespoons) than the volume measure indicates.This conversion stuff should REALLY be ironed out cleanly, because it changes the experience of the user between "wow these are great, foolproof recipes" to "wow, I didn't expect it to be so dry", etc. I assume all the recipes are well tested so the conversion is really simple--just use the basic conversion standards.This problem is a shame because again the book is very well done and most of the food looks fantastic and inspiring. I would still recommend it and suggest user be aware of this problem. A lot of dishes (soups, salads and so on) aren't so precise as baked items, and will still turn out fine., and there are really a lot of great veggie dishes to check out. The винегрет, for example, is really great (tried it this weekend). Typically in this dish people boil all the vegetables first and then dice. In this one she dices the raw beets and potatoes, and then seasons and roasts them in the oven: The result is drier (a good thing) veggie bits with a slight bit of caramelization here and there, which don't fall apart or mash up so easily in the salad--a great idea!

You know a Ukrainian cookbook is good when it is "borrowed" (and not returned) by your newly married Ukrainian friend. I'm actually rebuying for myself. The recipes I cooked I tested on the Ukrainian diaspora here in Chicago. I heard "molodetz" and "Vkusnyashka". So this cookbook is great. I love the format, the size is great for reading and cooking and the cover on its own is a work of art. Having been to Ukraine and Russia, I'm always on a quest to recreate the home made dishes I had on my travels. Thank you Olia for this lovely cookbook!

Kindle recipe books that work best have a list of recipes that have links to them under the category so one can quickly access the recipe instead of having to go through each recipe in the chapter. I mention this to let the powers that be understand that being able to quickly move between recipes in kindle format is ideal. The photos in the kindle format help as one needs to know how the finished product will look, especially as most are unfamiliar to many.I am happy to see recipes with seasonings of my youth Dill, parsley stems, horseradish and beets. Many ingredients are only found in ethnic stores but there are enough great recipes to support purchasing this book. Her use of unpasurized milk and allowing it to sour is questionable but it is easy enough to find recipes for safer and consistent alternatives on the internet. All cultures have a flavor balance and I am grateful to have this book to remember my grandmother's Busia's recipes as they have become lost over the years.

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