The Authentic Ukrainian Kitchen
Recipes from a Native Chef
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- ¥3,000
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- ¥3,000
発行者による作品情報
Celebrate Ukraine’s independent spirit and unique culture in 100 recipes from the “powerhouse” chef “on the frontlines of defending democracy” (José Andrés, World Central Kitchen).
Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. Here, Yevhen Klopotenko shares modern recipes for the dishes that best express Ukraine’s unique culinary heritage and define the independent spirit of its people.
Inside you’ll find fresh ideas about how to use common vegetables, new approaches to fermentation and pickling, the delight of dumplings and simple baked goods, hearty long-simmered braises, and the pleasure of babka, torte, candied fruit, and so much more.
Klopotenko is Ukraine’s most internationally celebrated chef, and these recipes are the result of years of research into regional Ukrainian cooking. He has peeled back layers of propaganda to identify true Ukrainian cuisine, shaped by tradition, geography, and agriculture. Known as the “breadbasket of Europe,” Ukraine’s beloved dishes include: Borsch, the national treasure, and its many variations Pampushky, easy garlic bread rolls Varenyky, dumplings stuffed with sweet or savory fillings Deruny, fried potato pancakes Sweet and savory breakfasts, simple salads and dips, and hearty braises Lviv-style cheesecake, nut torte, and many more desserts
But this cookbook is about more than the food: It stands for the preservation of a culture under threat and the independence of people under attack.
PUBLISHERS WEEKLY
Chef Klopotenko showcases and celebrates Ukrainian cuisine in his appetizing debut. Asserting that decades of foreign rule have homogenized and diluted Ukraine's native food, Klopotenko aims to reclaim his people's culinary heritage, placing long-forgotten recipes kept alive in remote villages alongside staples such as borscht, halushky (a type of dumpling), and more. Klopotenko offers up a wide range of dishes, from breakfast options to appetizers, breads, and dips. While each section includes numerous appealing recipes, the true highlights are all in the chapter on main dishes, including zrazy (potato patties) with mushrooms, homemade kovbasa sausage with garlic, a mouthwatering beer-braised roast pork, and a simplified chicken kyiv made with ground chicken. Desserts are also stellar and include a cherry torte with walnuts, a spectacular honey layer cake called medivnyk, and syrna babka, a farmer's cheese cake. Though many of the names may be unfamiliar to a U.S. audience, there's plenty here to appeal to even the pickiest of palates. Klopotenko proves a capable guide both for Ukranians seeking to reclaim their distinctive cuisine and for any home cook looking to expand their culinary repertoire.
