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.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-11-02
- Reviewer: Staff
Born and raised in southern Ukraine, Hercules was surprised to learn that many Westerners viewed the region as cold, gray, and bleak. In this cookbook, she sets the record straight, offering dozens of recipes that illustrate the culinary depth and breadth of Ukraine and Eastern Europe. She showcases classics and explains how cuisines from neighboring (and distant) countries have influenced the region. Though readers may find some of their expectations realizedthe first recipe is for borscht, the famous Ukrainian beet broth, and there are plenty of beets and picklesHercules makes a strong case for re-examining ones preconceptions, with dishes such as kyufta, an Armenian soup with lamb and prune meatballs, and nutty meringue noodles, a dish that keeps the crunch of baked meringue with baked noodles and chopped nuts. Approachable riffs on the familiarincluding zapinkanka, a dessert falling somewhere between a pound cake and a cheesecake, and Ukrainian gnocchi, a dish that calls for saucing cheesy gnocchi with sour cream and maple syrupact as entry points for culinary adventurers. Artfully photographed and buoyed by Herculess enthusiasm for the region and culture, this is a thoughtful and welcome diversion for foodies of all tastes. (Nov.)