In the author’s words: “This is not just about cooking in the summer. It is about a very special place, the perfect prism through which to look at Ukraine’s culinary culture in all its regional, climactic, and seasonal diversity.” The titular kitchen refers to little backyard extensions where many Ukrainians do their cooking, pickling and fermenting during the hotter months, in preparation for the whole year. There is much to glean and preserve from these pages: Christmas borsch with mushroom dumplings, an intriguing fermented baked milk, goat and onion stew with mash, and recipes covering every part of the meal. A beautiful and timely tribute, from a foremost Ukrainian food writer.
- Format Hardback / 352 pages
- Published 1 December 2020