Part memoir, part cookbook from Ukrainian-Canadian, Raisa Stone.

Michael Mucz's prolonged primary research into Ukrainian-Canadian folk history culminates in Baba's Kitchen Medicines. This book bursts with the cultural memory of pioneering folk from Canada's prairieland. From fever to frostbite, this incomparable compendium of tinctures, poultices, salves, decoctions, infusions, plasters, and tonics will fascinate and often mortify readers from all walks of life. The comprehensiveness of Mucz's research and interviews framed with deftly painted historical, cultural, and botanical backgrounds guarantee that this chapter of the Canadian story will continue to be told for generations to come. It is a deep, charming, and often moving work of intricate anthropology that will stir scholar and non-specialist alike.

Four peasant ladies discover that too many cooks without a plan can spoil the broth.

Winner of the 2012 Gourmand Cookbook Award for Best Eastern European Cookbook! Now available in paperback, this popular Hippocrene cookbook introduces readers to the fresh foods, exquisite tastes, hospitality and generous spirit of the Ukrainian table. Scattered amongst the recipes are quotes, poems, historical facts, folklore, and illustrations, making this cookbook not only a culinary adventure but a unique cultural exploration as well. Includes: More than 200 easy-to-follow recipes An introduction to Ukraine's history, culture, and cuisine Helpful tips and notes with many recipes Charming illustrations by renowned Ukrainian-American artist Laurette Kovary This authentic cookbook invites the home cook to sample, explore and experiment with the freshest ingredients to prepare appetizers such as Pickled Herring, or one of eight regional variations of the quintessential Ukrainian soup, Borshch. You'll find classics such as Chicken Kyiv or Holiday-Stuffed Roast Goose, or select more contemporary dishes like Grilled Pork Tenderloin served with a delectable plum sauce or Venison Steaks with Cherry-Mustard Butter. From elegant fare such as Whole Salmon in Aspic or Poached Carp Fillets with Yogurt-Scallion Sauce to classic homestyle dishes like stuffed cabbage (Holubsti) and dumplings (Varenyky), there is something for every occasion. Get the inside scoop on how to prepare special holiday breads like Ukrainian Paska or Orange-Iced Babka and detailed instructions on how to make various bread pastries, cakes and tortes. Readers will certainly fall in love with Ukraine all over again, or perhaps, for the first time.

Chef Baba, the 85-year-old Eastern European grandmother living in America, is the host of the Chef Baba Cooking Show on Youtube. She shares her recipes, which have been handed down for generations. This book contains the secrets to preparing classic Eastern European cuisine including Gibanica, Sarma, Lepinjice, Krofne, Keks Torta, and more!

From Then to Table, Culinary Time Travels - Discover Food Through the Lens of History! Discover the mouth-watering legacy of one of history's most iconic figures in Napoleon's Kitchen: Recipes from the French Emperor's Culinary Legacy. From decadent French classics to innovative global dishes, this cookbook offers a tantalizing journey through the tastes of the past and the fascinating intersection of food, culture, and power during the height of the French Empire. Vive la Cuisine! ◆ Indulge in 90 curated recipes, from savory to sweet, spanning his entire life from Corsica to St. Helena ◆ Experience the cultural diffusion enabled by his global exploits through fusion dishes ◆ Immerse yourself in the gastronomic delights enjoyed by the French emperor and his court ◆ March alongside his troops and get a taste of the battlefield ◆ Learn about the fascinating intersection of food, culture, and power during the height of the French Empire This book is a must-have for anyone interested in Napoleon, history, food, and culture. Don't miss your chance to savor the tastes of the past!

Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. • Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook. • 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie. • 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire. • James Peterson has more than 1 million cookbooks in print. From the Hardcover edition.

The Illustrated Kitchen Bible is all quality content-a tremendous resource of over 1,000 delicious, achievable, and international recipes, with sumptuous photography, precise text, and innovative ideas. This book takes recipes and techniques and puts them under the microscope. How to get the best when shopping? What the preparation and cooking stages are? What to look for? What should it feel and smell like? How to save the day if something isn''t right? What to serve with it? What to do with the leftovers (if there are any)? The result is home cooking at its most perfect. Victoria Blashford-Snell trained at Le Cordon Bleu, runs a highly successful catering company in London, and is a regular cooking teacher and demonstrator in Italy, Somerset, and at London''s Books for Cooks. She has co-authored DK's Hors d'Oeuvres. Austrialia chef Brigitte Hafner writes the weekly recipes for The Sydney Morning Herald's Good Living and Melbourne Age's Epicure sections and with partner James Broadway, runs a popular wine bar and eatery in Melbourne's Fitzroy called The Gertrude Street Enoteca.

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.