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The festivities of the title follow the usual Christian calendar--Easter, Christmas, Pentecost and various saints' days. But Christianity in the 19th-century Ukraine, the focus of Ukrainian-born Farley's well-researched book, coexisted with a rural paganism in which ancestors were appeased and fed at Christmas, river spirits blessed and, in a typical grace, God appeared simply as prima inter pares : "Gracious Lord, sun of truth, stars of beauty, moon of light, wind ferocious, rain bountiful, weather beautiful, ancestors' fathers, we feast with you and greet you in summer." The cuisine, likewise, derives from an agrarian prototype shared by other Eastern Europeans and by the Ashkenazim as well. The foods, like the traditions, are hearty: cabbage rolls meatless or meat-filled; two kinds of borschsic , varying with the season; meat stuffed in casings or covered with aspic; numerous sweet or savory breads, rolls, dumplings, fritters and pancakes, some topped with cabbage or cheese for ordinary meals, others containing a hefty half-pound of butter, a cup of cream and 30 large egg yolks to create a lavish Easter spread.
Copyright 1990 Reed Business Information, Inc.
Very informative book. Enjoy learning more about the cultural background. Hope to enjoy the food as well.Published 8 months ago by Edward Kaplan
Worst cookbook I have ever purchased. History is great but presentation of recipes is grade 2 elementary school. I made a mistake trusting university publication. Read morePublished 17 months ago by Carol
Lots of great authentic recipes. The recipes are easy to follow and contain ingredients that are easy to find. Read morePublished 22 months ago by M. Nasers
great traditional dishes and great stories too. i am very pleased with this cook book. can't say enough great things about itPublished on June 16, 2013 by Scott C. Hilliard
I have since bought the cookbook by Ogrodnik Corona which I think is superior in historical background. Read morePublished on February 22, 2013 by dusty wiwchar
I bought this cookbook to try to recreate some recipes that my grandmother used (and I never learned form her). Read morePublished on February 13, 2013 by Stephan