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Festive Ukrainian Cooking Hardcover – October 29, 1990
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From Publishers Weekly
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.
--Wilson Library Bulletin
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Top customer reviews
The author has translated recipes into English and modern cooking terms (like using a food processor). Many good cooks can "tweak" the recipes to duplicate how mama or baba specifically made them but this book is a GREAT way to preserve those recipes that they never wrote down! Many thanks to the author.