PDF Download Kachka: A Return to Russian Cooking, by Bonnie Frumkin Morales Deena Prichep
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Kachka: A Return to Russian Cooking, by Bonnie Frumkin Morales Deena Prichep
PDF Download Kachka: A Return to Russian Cooking, by Bonnie Frumkin Morales Deena Prichep
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Review
"This fantastic cookbook by the chef at Kachka in Portland, Ore., is by turns funny, moving, informative, and appetite-whetting."―Publishers Weekly"The last time I was in Portland I ate at Kachka twice in 24 hours. It's everything you want from a dining experience: a table covered end to end with cocktails, caviar, pickles, piroshki, and dumplings. It’s so immediately and obviously wonderful that you want every night to unfold the same way. With this book, it feels possible."―Danny Bowien"Portlandia meets my late grandmother. Kachka is the best guide to Russian cooking yet. It has reinvigorated my relationship with mayonnaise."―Gary Shteyngart“With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!â€â€•Alton Brown"'Where should we eat in Portland?' my visiting friends often ask; 'Kachka!' I invariably answer. Bonnie and Israel have created an amazing restaurant where zakuski fills the table, Soviet pop music fills the air and horseradish vodka washes it all down. This book captures the vibrancy and history of the food, the excitement of the restaurant and the generosity of the culture. Essential!"―Andy Ricker“Kachka tastes like a feisty Russian Babushka’s cooking―with Pussy Riot crashing the dinner table.â€â€•Portland Monthly, “Cuisine of the Year 2014†“If ever there was a moment for Russian Cuisine to ascend into American mainstream culture, this is it. The curing and pickling crazes from recent years have primed our palates for northern Eurasian Flavors. Affordable caviar and electric orange salmon roe are now ubiquitous garnishes on restaurant plates. And who doesn't want to spend a few happy moments with a bowl of silken dumplings?â€â€•Eater National, “Blinis are the New Black at Portland’s Kachkaâ€
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About the Author
As the first-generation American daughter of Belarusian immigrants, chef Bonnie Frumkin Morales has a unique view on the culture and food of the former Soviet Union. Bonnie honed her skills in several of New York and Chicago’s Michelin starred restaurants. Bonnie and her husband Israel opened Kachka to much critical acclaim in 2014, receiving accolades from publications such as Bon Appétit, The Wall Street Journal, The New York Times, GQ, Elle, Zagat's, and Food & Wine. Bonnie lives in Portland, Oregon.Journalist Deena Prichep cut her teeth on pickled green tomatoes in her grandfather's New York deli, and has covered topics ranging from Ramadan recipes to gefilte fish for NPR, PRI's The World, Bon Appetit, and Marketplace.
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Product details
Hardcover: 400 pages
Publisher: Flatiron Books; First edition. edition (November 14, 2017)
Language: English
ISBN-10: 1250087600
ISBN-13: 978-1250087607
Product Dimensions:
8.4 x 1.1 x 10.4 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
53 customer reviews
Amazon Best Sellers Rank:
#37,022 in Books (See Top 100 in Books)
I've been waiting for this cookbook since I heard it was in development. Was lucky enough to do some work in Portland and a coworker found the restaurant. Fell in love with Kachka... the food, the people working there, the decor, the picture of the cosmonauts, the fantastic horseradish vodka and pickle juice. A very welcoming place and you can feel the vibe that people love what they are creating. I had big expectations for the cookbook but was worried it would be intimidating or beyond my skill level.. What I love about it is not just the fantastic and unexpectedly easy recipes is that the same warm, welcoming, funny, family loving feeling in the restaurant comes alive on the page. I started with the Monday Soup recipe, because it is Monday today. So delicious and healthy. I'm all in. Highly recommend this cookbook. It is as though you are being invited into a warm home and treated to foods that will make you feel loved.
The subtitle is absolutely misleading. It should be - A Return to Soviet Cooking. Lot of these dishes I could make without a recipe because we used to eat like that. But I'm not Russian. I was born in Soviet Union and I'm Lithuanian. She gives recipes from Georgia, Ukraine, Azerbaijan etc., I can see in pictures Lithuanian cured meat, Rigas Balzams - the most famous Latvian alcoholic drink, Borjomi - mineral water from Georgia. Does it really look like Russian cuisine?Oh, and this romantic approach to pyanka - "Toast, clink, drink, eat, repeat. Toast, clink, drink, eat, repeat. It’s such a beautiful way to spend time together. And that is what a pyanka really is." Srly? Reality is a bit different and it has nothing to do with a beautiful way to spend time together.
Since I have bought this cookbook I have made many recipes from it. The book is written with considerate clarity and the recipes though simple always yield deliciously comforting results. My favorites from Kachka are the pelmeni recipes. If you are like me, the idea of making your own dough for dumplings sounds awfully overwhelming. However, Morales promises so convincingly that a homemade dough is far better than anything you can find at the store and her instructions on how to roll out your own dough are straightforward and foolproof.The ingredients lists are often short and simple. At times the recipes may recommend a trip to a Russian grocery store to find items, although clear instruction is usually given on how to select more obscure products or find substitutions.There are many more recipes I can't wait to try. I've sampled a little of every chapter and can say that from appetizers to the sweets, everything was easy to understand and could be whipped up without too much stress even in my small apartment kitchen. The recipes feel like the kind that I will turn to again and again for any occasion whether you are entertaining, or looking to stockpile your freezer with homemade goods which can be made in an instant later. I highly recommend Kachka to cooks of all skill levels wanting to explore Russian cooking!I was not paid for this review and have no affiliation with the author. I love cookbooks and review and write about them. Check out my instagram @theReadingCook for more photos and information about my experiences with Kachka.
This book is beautiful and packed with classic Soviet recipes! Having eaten at this Portland restaurant a number of times, I can't wait to try my hand at making my favorite dishes. Will be buying a few more copies as holiday presents this year!
I find recipes from my childhood, that we loved and didn’t made in last 30 years. I gave this book to my daughter and told her to give it to her daughter later on. The book is wonderful.
Much more than a cook book! I received my copy of the book and could not put it down. With this book you get a lot more than just recepies and beautiful illustrations, you also get a very warm tale of the family and more understanding of the Soviet era from the regular person point of view. I love the book. I bought 5 copies to give as gifts.
I've eaten at this place many time and have NEVER been disappointed. What a great book with clear instructions. I can now make my favorites at home! For those of you reading this that live in the Portland area, I would recommend Tanya's European market in Beaverton near the Beaverton transit center for any cuts of meat you'll be needing.
Fantastic book, great clear recipes, beautiful images, and so much interesting history. It's wonderful to view Soviet era cooking through the lens of Bonnie Frumkin Morales. Especially coming from a similar background, it's really meaningful to see a collection of these recipes done so well.
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