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Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales and Deena Prichep

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Rabbit in a clay pot with draniki

    • hirsheys on September 08, 2018

      I made a 1/2 recipe of this dish and had to use chicken thighs, rather than rabbit. I also screwed up the timing, since I was baking Kulich (I made this on Easter, ironically) and mostly cooked the dish on the stove. This was delicious - like special stroganoff. Good on the potato pancakes (though I like my version better), but even better on egg noodles. I didn't have smetana, so I used 1/2 crème fraiche, 1/2 sour cream. Used boneless skinless thighs. Then I browned the thighs in Dutch oven, pulled them out, poured in the creamy mixture and let it cook down a lot, then put the chicken in and let it braise on the stovetop for a while until the sauce was reduced and light brown in color (1 1/2 hours or so…)

  • Draniki

    • hirsheys on September 08, 2018

      These were good, but too much like pancakes, not like the fritter version of potato pancakes (latkes) I prefer.

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Reviews about this book

  • Food52

    ...a lot of these recipes are heritage recipes from the author’s own mama and babushka.

    Full review
  • Food52

    When I opened the book, I wasn’t familiar with the food of the vast, diverse land of the former Soviet Union, and the many cultures and traditions it encompassed. This is no longer so.

    Full review
  • Food52

    ...is part memoir; an exploration of the space Russian cooking occupies in Morales’ life.

    Full review
  • ISBN 10 1250087600
  • ISBN 13 9781250087607
  • Published Nov 14 2017
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Flatiron Books

Publishers Text

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.

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.