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Celebrated Portland chef Bonnie Frumkin Morales brings her
acclaimed Portland restaurant Kachka into your home kitchen with a
debut cookbook enlivening Russian cuisine with an emphasis on
vibrant, locally sourced ingredients. "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!" --Alton Brown From bright pickles to pillowy
dumplings, ingenious vodka infusions to traditional homestyle
dishes, and varied zakuski to satisfying sweets, Kachka the
cookbook covers the vivid world of Russian cuisine. More than 100
recipes show how easy it is to eat, drink, and open your heart in
Soviet-inspired style, from the celebrated restaurant that is
changing how America thinks about Russian food. The recipes in this
book set a communal table with nostalgic Eastern European dishes
like Caucasus-inspired meatballs, Porcini Barley Soup, and
Cauliflower Schnitzel, and give new and exciting twists to current
food trends like pickling, fermentation, and bone broths. Kachka's
recipes and narratives show how Russia's storied tradition of
smoked fish, cultured dairy, and a shot of vodka can be
celebratory, elegant, and as easy as meat and potatoes. The food is
clear and inviting, rooted in the past yet not at all afraid to
play around and wear its punk rock heart on its sleeve.
Immigrants have left their mark on the great melting pot of
American cuisine, and they have continued working hard to keep
America’s kitchens running, even during times of crisis like the
COVID-19 pandemic. For some immigrant cooks, the pandemic brought
home the lack of protection for essential workers in the American
food system. For others, cooking was a way of reconnecting with
homelands they could not visit during periods of lockdown.Â
 Resilient Kitchens: American Immigrant Cooking in a Time of
Crisis is a stimulating collection of essays about the lives
of immigrants in the United States before and during the COVID-19
pandemic, told through the lens of food. It includes a vibrant mix
of perspectives from professional food writers, restaurateurs,
scholars, and activists, whose stories range from emotional
reflections on hardship, loss, and resilience to journalistic
investigations of racism in the American food system. Each
contribution is accompanied by a recipe of special importance to
the author, giving readers a taste of cuisines from around the
world. Every essay is accompanied by gorgeous food photography, the
authors’ snapshots of pandemic life, and hand-drawn illustrations
by Filipino American artist Angelo Dolojan. Â
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