{"product_id":"kachka-a-return-to-russian-cooking","title":"Kachka: A Return to Russian Cooking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eIntroduction: Guide to the Russian Market\u003cbr\u003eChapter 1: Infusions, Cocktails, and Other Drinks\u003cbr\u003eChapter 2: Pickles\u003cbr\u003eChapter 3: Cold Zakuski\u003cbr\u003eChapter 4: Hot Zakuski\u003cbr\u003eChapter 5: Dumplings\u003cbr\u003eChapter 6: Soups\u003cbr\u003eChapter 7: The Mangal\u003cbr\u003eChapter 8: Homestyle Dishes\u003cbr\u003eChapter 9: Showstoppers\u003cbr\u003eChapter 10: Desserts\u003cbr\u003eChapter 11: Pantry\u003cbr\u003eAcknowledgments\u003cbr\u003eIndex\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eAs the first-generation American daughter of Belarusian immigrants, chef \u003cb\u003eBonnie Frumkin Morales\u003c\/b\u003e 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 \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eThe Wall Street\u003c\/i\u003e \u003ci\u003eJournal\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eGQ, Elle\u003c\/i\u003e, Zagat's, and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. Bonnie lives in Portland, Oregon. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eJournalist \n\u003cb\u003eDeena Prichep \u003c\/b\u003ecut 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, \n\u003ci\u003eBon Appetit\u003c\/i\u003e, and Marketplace. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"This fantastic cookbook by the chef at Kachka in Portland, Ore., is by turns funny, moving, informative, and appetite-whetting.\"\u003cbr\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e--Danny Bowien \n\u003cp\u003e\u003c\/p\u003e\"Portlandia meets my late grandmother. Kachka is the best guide to Russian cooking yet. It has reinvigorated my relationship with mayonnaise.\" \n\u003cbr\u003e--Gary Shteyngart \n\u003cp\u003e\u003c\/p\u003e\"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!\" \n\u003cbr\u003e--Alton Brown \n\u003cp\u003e\u003c\/p\u003e\"'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!\" \n\u003cbr\u003e--Andy Ricker \n\u003cp\u003e\u003c\/p\u003e\"Kachka tastes like a feisty Russian Babushka's cooking--with Pussy Riot crashing the dinner table.\" \n\u003cbr\u003e--Portland Monthly, \"Cuisine of the Year 2014\" \n\u003cp\u003e\u003c\/p\u003e \"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?\" \n\u003cbr\u003e--Eater National, \"Blinis are the New Black at Portland's Kachka\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eCelebrated 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.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"With \n\u003ci\u003eKachka\u003c\/i\u003e, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eAlton Brown\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied \n\u003ci\u003ezakuski\u003c\/i\u003e to satisfying sweets, \n\u003ci\u003eKachka\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eThe 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eKachka\u003c\/i\u003e'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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/21\/2017 (EAN 9781250087607, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/15\/2017 (EAN 9781250087607, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781250087607, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMorales, Bonnie Frumkin\u003cbr\u003e\n\t\t\t\t\t\t\t\tAs the first-generation American daughter of Belarusian immigrants, chef \n\u003cb\u003eBonnie Frumkin Morales\u003c\/b\u003e 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 \n\u003ci\u003eBon Appétit\u003c\/i\u003e, \n\u003ci\u003eThe Wall Street\u003c\/i\u003e\n\u003ci\u003eJournal\u003c\/i\u003e, \n\u003ci\u003eThe New York Times\u003c\/i\u003e, \n\u003ci\u003eGQ, Elle\u003c\/i\u003e, Zagat's, and \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. Bonnie lives in Portland, Oregon. \n\u003ci\u003eKachka: A Return to Russian Cooking\u003c\/i\u003e is her first cookbook.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePrichep, Deena\u003cbr\u003e\n\t\t\t\t\t\t\t\tJournalist \n\u003cb\u003eDeena Prichep \u003c\/b\u003ecut 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, \n\u003ci\u003eBon Appetit\u003c\/i\u003e, and Marketplace.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Morales, Bonnie Frumkin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Flatiron Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-11-14\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Russian|Cooking|History|Cooking|Methods|Cooking for One\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Kachka (Restaurant)|Cooking, Russian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781250087607\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781250087607\u003c\/p\u003e","brand":"Flatiron Books","offers":[{"title":"Default Title","offer_id":51154411782422,"sku":"SP-9781250087607","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781250087607_spiral.png?v=1774944050","url":"https:\/\/lusper.myshopify.com\/products\/kachka-a-return-to-russian-cooking","provider":"Lusperbooks","version":"1.0","type":"link"}