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Author: Bonnie Frumkin Morales
Publisher: Flatiron Books
ISBN: 1250089204
Category : Cooking
Languages : en
Pages : 405
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Book Description
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. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown 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.
Author: Bonnie Frumkin Morales
Publisher: Flatiron Books
ISBN: 1250089204
Category : Cooking
Languages : en
Pages : 405
Get Book Here
Book Description
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. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown 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.
Author: Bonnie Frumkin Morales
Publisher:
ISBN: 1250087600
Category : Cooking
Languages : en
Pages : 405
Get Book Here
Book Description
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. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown 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.
Author: Boris Kachka
Publisher: Simon and Schuster
ISBN: 1451691912
Category : Biography & Autobiography
Languages : en
Pages : 448
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Book Description
An account of the book publisher who is home to more Nobel Prize-winning writers than any other publishing house in the world reveals the era and city that built FSG through the stories of two men--Roger Straus and Robert Giroux.
Author: Kris Yenbamroong
Publisher: Clarkson Potter
ISBN: 0451497880
Category : Cooking
Languages : en
Pages : 320
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Book Description
If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.
Author: Anya Von Bremzen
Publisher: Workman Publishing
ISBN: 9780894807534
Category : Cooking
Languages : en
Pages : 692
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Book Description
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
Author: Boris Kachka
Publisher: Simon & Schuster
ISBN: 1501159461
Category : Business & Economics
Languages : en
Pages : 176
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Book Description
Choosing what to do with your life begins with imagining yourself in a career. Using stories of real practitioners in the field, the Masters at Work series offers the opportunity to see through the eyes of someone who has mastered a profession and learn what the risks and rewards of a job really are. According to a LinkedIn survey that polled 8,000 professionals, the second most popular childhood dream job for respondents was a veterinarian. It’s a career that appeals to many, due to its involvement with animals and association with helping and doing good. Still, much of the day-to-day elements of the job are not known by the wider public. This series, and individual guide, provides valuable and relevant information about what daily life for a professional veterinarian is like, and will be a vital resource for anyone interested in pursuing the path. Is there such a thing as a typical veterinarian? Journalist and author Boris Kachka sets out on a journey, determined to discover how to turn a childhood dream into a real career. Becoming a Veterinarian is a behind-the-scenes, honest, and inspiring look at the day-to-day life of a veterinarian through the eyes of four people who have made this career their life’s work. There’s Michael, who thought he would be an architect, but instead works with urban pets at the ASPCA in New York; Elisha, who studied dance before she began treating cows, cats, and horses; Idina, who was injured in a car accident and was forced to find a second career; and Chick, who was earning a Masters in economics but turned to veterinarian science after he began working nights at an animal hospital. With each, Kachka dives into every element of the job: science, surgery, financials, finding a program, and everything in between.
Author: Boris Kachka
Publisher: Simon and Schuster
ISBN: 1501159453
Category : Business & Economics
Languages : en
Pages : 176
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Book Description
A revealing guide to a career as a film producer written by acclaimed author Boris Kachka and based on the real-life experiences of award-winning producers—required reading for anyone considering a path to this profession. At the center of every successful film is a producer. Producers bring films to life by orchestrating the major players—screenwriters, directors, talent, distributors, financiers—to create movie magic. Bestselling author and journalist Boris Kachka shadows award-winning producers Fred Berger and Michael London and emerging producer Siena Oberman as movies are pitched, financed, developed, shot, and released. Fly between Los Angeles and New York, with a stop in Utah at the Sundance Film Festival, for a candid look at this high-stakes profession. Learn how the industry has changed over the decades—from the heyday of studios to the reign of streaming platforms. Gain insight and wisdom from these masters’ years of experience producing films, from the indie darlings Sideways and Milk to Academy Award–winning blockbusters like La La Land. Here is how the job is performed at the highest level.
Author: G.A. Aiken
Publisher: Zebra Books
ISBN: 1420131621
Category : Fiction
Languages : en
Pages : 375
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Book Description
War makes strange bedfellows in this “awesome read . . . the perfect mix of mystery, action, and romance” from the New York Times bestselling author (BTH Reviews). I, Gaius Domitus, one-eyed rebel dragon king of the Provinces, know better than most that sacrifices must be made, since I have to fight off half my ungrateful family on a regular basis to keep law and order here in my lands. But I never expected to have to consort with a barbarian human woman. Kachka is beautiful, if you like them fierce—and of course I do. But she keeps complaining about how spoiled and decadent I am, and how a feared Daughter of the Steppes has no time for foolish dragons. I think she likes my eye patch, though. It is quite dashing. With death always at our tails, we take our passion like we take our allies. As they say, love the barbarian you’re with . . . Praise for the Dragon Kin Series “Aiken’s patented mix of bloodthirsty action, crazy scenarios and hilarious dialogue have made this series a truly unique pleasure.”—RT Book Reviews (4½ Stars) “A chest thumping, mead-hall rocking, enemy slaying brawl of a good book.”—All Things Urban Fantasy “Laugh-out-loud funny—I loved it!”—Thea Harrison, New York Times bestselling author
Author: G.A. Aiken
Publisher: Zebra Books
ISBN: 142015267X
Category : Fiction
Languages : en
Pages : 2365
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Book Description
The unputdownable second half of New York Times bestselling author G.A. Aiken’s wildly funny, hot and unmistakably kick ass Dragon Kin series. The Dragon Who Loved Me Rhona the Fearless must fight alongside uncivilized male Northland dragons who think a female is only good for breeding. But only fools would try to stop her from doing what she does best—destroying the enemies of her kind. So the smartest thing wily barbarian Vigholf the Abhorrent can do is stay out of her way . . . How to Drive a Dragon Crazy Izzy thought she was finished with the one dragon she’d have done anything for: Éibhear the Blue, a big, gorgeous, blue-haired beast who wants to protect her from danger. That’s fine with her, because while she’s trying to fulfill a ridiculous quest for a pushy god, she’ll draw the overconfident warlord in and rekindle his smoldering fires . . . Light My Fire Celyn the Charming has direct orders from his queen to protect Elina Shestakova of the Black Bear Riders of the Midnight. Gods! That endless name! Worse still, this unforgiving female is completely unimpressed by Celyn. How is that even possible? Especially when he is just so damn charming? Feel the Burn Gaius Domitus, the one-eyed rebel dragon king, must fight off half of his ungrateful family on a regular basis to keep law and order in his lands. But he never expected to have to consort with a barbarian human woman. Kachka may be beautiful and fierce, but the feared Daughter of the Steppes has no time for foolish dragons. Though she may have a thing for his eyepatch . . . Bring the Heat Aidan the Divine is also a delight, cheerful, charming, and a royal warrior who is extremely handsome with a very large and well-hidden hoard of gold. And yet, Branwen the Awful—a low-born, no less—either tells him to shut up or, worse, ignores him completely. But if they’re going to win the war, they’re going to have to fight side by side . . . Dragon on Top Ghleanna the Decimator knows no fear, no pain, and no mercy. She does, however, know acute embarrassment! Especially after getting dumped by a bastard dragon in front of her own troops. All she wants to do is sulk in her cave but Her Majesty has ordered her to escort Bram the Merciful through dangerous territories—not exactly the best use of her military training. Then again . . . Bram is quite easy on the eyes . . . Praise for the Dragon Kin Series “Aiken’s patented mix of bloodthirsty action, crazy scenarios and hilarious dialogue have made this series a truly unique pleasure.”—RT Book Reviews, 4½ Stars “A chest thumping, mead-hall rocking, enemy slaying brawl of a good book.” —All Things Urban Fantasy “Laugh-out-loud funny—I loved it!” —New York Times bestselling author Thea Harrison
Author: Cecily Wong
Publisher: Workman Publishing Company
ISBN: 1523502193
Category : Cooking
Languages : en
Pages : 449
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Book Description
A New York Times, USA Today, and national indie bestseller. A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia’s “Threads of God” pasta? Egypt’s 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food’s central place in our lives as well as our bellies, touching on history–trace the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China’s sacred Mount Hua to reach a tea house. Festivals–feed wild macaques pyramid of fruit at Thailand’s Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. “Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition.” –Tom Colicchio, chef and activist “This exquisite guide kept me at the breakfast table until dinner time.” –Kyle Maclachlan, actor and vintner
