Mamushka: A Cookbook

by Olia Hercules

Overview

The Ukrainian-born chef presents “a gorgeous love letter to the food of her homeland” with this vibrant and varied collection of recipes (SAVEUR).

In Mamushka, Olia Hercules takes readers and home cooks on a culinary tour of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan. This beautifully illustrated cookbook features more than one hundred recipes for fresh, delicious, and unexpected dishes from this dynamic and often misunderstood region.

Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with loving stories about her culinary upbringing and family traditions.

“Forget what you think you know about Ukrainian food; with OIia Hercules, it's fun and colorful.” —Epicurious

Product Details

ISBN-13:	9781681880747
Publisher:	Weldon Owen
Publication date:	03/09/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	331
Sales rank:	389,586
File size:	12 MB
Note:	This product may take a few minutes to download.

About the Author

Olia Hercules was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. She then decided to train as a chef at Leith’s School of Food and Wine. She kicked off her culinary career working at London’s Union Market before becoming chef-de-partie for Ottolenghi’s. She has since gained national and international recognition for her culinary prowess and engaging personality and is a highly regarded chef, food stylist, and writer. Olia has appeared on The Food Network, launched an online startup (The Recipe Kit), and contributes articles and video to the Guardian, which recently named her a Rising Star of 2015. Find out more about Olia at oliahercules.com. https://www.facebook.com/weldonowen/videos/vb.199482563425798/1023404891033557/?type=2&theater

Read an Excerpt

Garlicky Georgian Poussins (Kurka tabaka)

2 poussins
4 cloves garlic, finely grated
sea salt flakes
½ teaspoon cayenne pepper
3 tablespoons butter
1 tablespoon sunflower oil
½ tablespoon chopped tarragon
½ tablespoon chopped basil
½ tablespoon chopped parsley
½ tablespoon chopped dill
 
To serve:
good bread
Tkhemali (see below)
 
*Serves 2.

1 Spatchcock each poussin by cutting it along the backbone with a knife or scissors. Flatten them with the palm of your hand, then rub with the grated garlic and season generously all over with salt and the cayenne pepper.

2 Heat the butter and oil in a large, heavy-bottomed frying pan. Cook the poussins, cut side down, over medium heat for 3 minutes, then flip them over and cook them, skin side down, for 5 minutes.

3 Lower the heat and place a cartouche (a circle of baking parchment or wax paper) over the birds, followed by a smaller frying pan on top. Weight it all down with something heavy.

4 Cook for 20–25 minutes over the lowest possible heat. To test that the poussins are cooked, pull away at the legs – they should come away easily and the juices should run clear.

5 When the birds are done, lift them out and let rest on a chopping board for 5 minutes. Add the herbs to the buttery juices in the pan and cook for another minute or two.

6 Serve the poussins drizzled with the herby juices, or mop the juices up with some good bread, along with the Tkhemali.
 
 
Georgian Plum Chutney (Tkhemali):

¾ lb (375 g) plums or greengages, pitted and roughly chopped
1 clove garlic, grated or crushed
½ teaspoon smoked paprika
½ tablespoon black treacle or blackstrap molasses
2 sprigs dill, chopped
sea salt flakes
 
*Serves 4.
 
1. Place the plums or greengages in a saucepan, add a splash of water, cover with a lid, and boil over medium-low heat until the fruits start to soften, about 10 minutes.

2. Mash them with a fork, then add the garlic, paprika, and treacle, and season with salt.

3. Cook with the lid off for another 10 minutes.

4. Add the dill and serve at room temperature with the Kurka tabaka (see above). You can keep the chutney for a few days in the refrigerator. If sealed in a sterilized jar, it will keep for ages.
 

Editorial Reviews

…this food is pretty extraordinary.

The New York Times Book Review - Cree LeFavour

11/02/2015
Born and raised in southern Ukraine, Hercules was surprised to learn that many Westerners viewed the region as cold, gray, and bleak. In this cookbook, she sets the record straight, offering dozens of recipes that illustrate the culinary depth and breadth of Ukraine and Eastern Europe. She showcases classics and explains how cuisines from neighboring (and distant) countries have influenced the region. Though readers may find some of their expectations realized—the first recipe is for borscht, the famous Ukrainian beet broth, and there are plenty of beets and pickles—Hercules makes a strong case for re-examining one’s preconceptions, with dishes such as kyufta, an Armenian soup with lamb and prune meatballs, and nutty meringue noodles, a dish that keeps the crunch of baked meringue with baked noodles and chopped nuts. Approachable riffs on the familiar—including zapinkanka, a dessert falling somewhere between a pound cake and a cheesecake, and Ukrainian gnocchi, a dish that calls for saucing cheesy gnocchi with sour cream and maple syrup—act as entry points for culinary adventurers. Artfully photographed and buoyed by Hercules’s enthusiasm for the region and culture, this is a thoughtful and welcome diversion for foodies of all tastes. (Nov.)

Publishers Weekly

…a gorgeous love letter to the food of her homeland that definitively proves there’s more to the Ukraine than borscht and potato dumplings.

SAVEUR Magazine

"Hercules captures classic Ukrainian dishes, which her family faithfully tended to through the generations...Each appears with the story of how the recipe came to her." http://www.tastingtable.com/cook/national/ukrainian-stuffed-cabbage-recipe-olia-hercules-mamushka-cookbook

Tasting Table

In this cookbook, [Hercules] sets the record straight, offering dozens of recipes that illustrate the culinary depth and breadth of Ukraine and Eastern Europe… Artfully photographed and buoyed by Hercules’s enthusiasm for the region and culture, this is a thoughtful and welcome diversion for foodies of all tastes.

Publisher’s Weekly

Forget what you think you know about Ukrainian food; with OIia Hercules, it's fun and colorful.

Epicurious

The food of Ukraine in particular (and Eastern Europe in general) is given beautiful treatment in this comprehensive volume, chock full of the flavors of the region, with just enough of a seasonal twist to keep very old recipes feeling surprisingly fresh.

Eater

In the era of all things Sichuan-blasted and bacon-infused, this lovely Ukrainian cookbook is a breath of fresh air. Sections on homemade dumplings and breads are delightful, and simple soups like duck and sorrel or mushroom with buckwheat look downright healthful.

NPR

"The garlicky Georgian poussins I revere and will be eating again and again…Served with cheesy Moldovan lazy flatbreads and beet and gherkin salad, this food is pretty extraordinary.

New York Times

12/01/2015
Ukraine-born food writer Hercules captures treasured family recipes in this richly detailed collection of underappreciated eastern European foods. Moving far beyond familiar dishes such as cold beet soup (kholodnyk) and stuffed cabbage leaves (holubtsi), she includes colorful and herbaceous salads, spicy pickles and conserves, and a wide assortment of baked, boiled, and fried breads, pastries, dumplings, noodles, and desserts. Hercules takes a relaxed tone when delivering directions, occasionally urging readers to skip steps when they "can't be bothered." Overall, her debut lends itself to leisurely, restorative home cooking. VERDICT Hercules's unexpected Ukranian, Azerbaijani, Russian, and Armenian comfort foods can help home cooks transition to colder months.

Library Journal