About this ebook
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.
“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.
Ratings and reviews
5.0
1 review
Leo Nid
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November 19, 2019
We love making our own plombir (frozen Custard), sour cream, butter, buttermilk. We've stopped buying those things in the store, since homemade is so much better. Still working ourselves through the recipes.
About the author
As the first-generation American daughter of Belarusian immigrants, chef Bonnie Frumkin Morales has a unique view on the culture and food of the former Soviet Union. Bonnie honed her skills in several of New York and Chicago’s Michelin starred restaurants. Bonnie and her husband Israel opened Kachka to much critical acclaim in 2014, receiving accolades from publications such as Bon Appétit, The Wall Street Journal, The New York Times, GQ, Elle, Zagat's, and Food & Wine. Bonnie lives in Portland, Oregon.
Journalist Deena Prichep cut her teeth on pickled green tomatoes in her grandfather's New York deli, and has covered topics ranging from Ramadan recipes to gefilte fish for NPR, PRI's The World, Bon Appetit, and Marketplace.
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