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Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia [Kietas viršelis]

  • Formatas: Hardback, 240 pages, aukštis x plotis x storis: 248x190x28 mm, weight: 998 g, Full colour throughout
  • Išleidimo metai: 18-Sep-2025
  • Leidėjas: Hardie Grant US
  • ISBN-10: 1958417572
  • ISBN-13: 9781958417577
Kitos knygos pagal šią temą:
Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central AsiaDidesnis paveikslėlis
  • Formatas: Hardback, 240 pages, aukštis x plotis x storis: 248x190x28 mm, weight: 998 g, Full colour throughout
  • Išleidimo metai: 18-Sep-2025
  • Leidėjas: Hardie Grant US
  • ISBN-10: 1958417572
  • ISBN-13: 9781958417577
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9781958417577.html
Polina Chesnakova has a unique voice and Chesnok is the most joyous book, heartfelt and bursting with colour and life.Diana Henry, James Beard Award-winning writer

Chesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond is Polina Chesnakovas third cookbook, a love letter to the food of her childhood. Born in Ukraine to Russian and Armenian parents from Georgia, she grew up cooking and eating at the hip of her mother and aunts.  

From Georgian tkemali (sour plum sauce) and Armenian gata (butter pastry) to Ukrainian varenyky (dumplings) and Russian golubtsy (stuffed cabbage rolls) and medovik (honey cake), Chesnok showcases over 110 vibrant regional recipes. Essays, stories, and profiles of the amazing cooks in her life are peppered amongst recipes as diverse as the communities from which they blossomed and the immigrant experience they were subsequently passed down in.

Chesnok paints a potrait of the Soviet diaspora through food, and is for the children of that diaspora, but it is also for anyone looking to expand their palate and pantry and learn the rich history of a people through their most cherished recipes and traditions. 

Recenzijos

Polina Chesnakova has a unique voice and Chesnok is the most joyous book, heartfelt and bursting with colour and life. -- Diana Henry, James Beard Award-winning writer Chesnok feels like sitting down at the table of an old friendone who understands the bittersweet nostalgia of a cuisine shaped by movement, resilience, and the blending of cultures. Polina Chesnakova captures the essence of the post-Soviet table, where dill-flecked salads, golden khachapuri, and steaming bowls of dumplings arent just food, but touchstones of identity. Her writing is tender, her recipes deeply familiar yet fresh, and her perspective so necessary in this moment. This book is a gift to those of us who have longed to see our food, our stories, and our histories reflected on the page. -- Bonnie Frumkin Morales, author of Kachka: A Return to Russian Cooking

Polina Chesnakova was born in Ukraine to Russian and Armenian parents from the Republic of Georgia. She was raised in a tight-knit Rhode Island community of refugees from all over the former Soviet Union, and has cooked and baked in a handful of professional kitchens. Shes had her blog Chesnok since 2015, and her recipes have been published in Saveur, Epicurious, Salon, and Food 52. She has written two cookbooks: Hot Cheese and Everyday Cake. She also worked for Book Larder in Seattle and presided over the cooking class program as the Culinary Director from 2020-2024. She lives Rhode Island with her husband, Lee, and son, Anton.