The authentic Ukrainian kitchen Recipes from a native chef

Review by Booklist Review

The war in Ukraine has yielded an enormous interest and pride in the country, its traditions, and its accomplishments, demonstrated in part by recent books and films by Ukrainian artists. MasterChef Ukraine winner and restaurateur Klopotenko celebrates Ukrainian cuisine both old and restrictive, with rules against using herbs and spices other than salt and pepper, and modern and innovative, in which borsch and rye bread take on new forms and flavors. Klopotenko first explores the typical country pantry, from beets (first on the list!) to syr (farmer cheese) and salo (pork fatback), never hesitating to suggest substitutes. The 100-plus recipes range from breakfast crepes and dumplings to carrot and apple salad, plus pork ribs, smoked pear soup, knishes, zucchini fritters, and Lviv cheesecake with chocolate glaze. Klopotenko aims to destroy misconceptions--for one, "making sausages is no more complicated than frying potatoes." With a light narrative and anecdotes throughout, he asks, "When Americans or Italians or citizens of any other country follow a Ukrainian recipe, what is it but the preservation of Ukraine's traditions and history?"

From Booklist, Copyright (c) American Library Association. Used with permission.

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Review by Publisher's Weekly Review

Chef Klopotenko showcases and celebrates Ukrainian cuisine in his appetizing debut. Asserting that decades of foreign rule have homogenized and diluted Ukraine's native food, Klopotenko aims to reclaim his people's culinary heritage, placing long-forgotten recipes kept alive in remote villages alongside staples such as borscht, halushky (a type of dumpling), and more. Klopotenko offers up a wide range of dishes, from breakfast options to appetizers, breads, and dips. While each section includes numerous appealing recipes, the true highlights are all in the chapter on main dishes, including zrazy (potato patties) with mushrooms, homemade kovbasa sausage with garlic, a mouthwatering beer-braised roast pork, and a simplified chicken kyiv made with ground chicken. Desserts are also stellar and include a cherry torte with walnuts, a spectacular honey layer cake called medivnyk, and syrna babka, a farmer's cheese cake. Though many of the names may be unfamiliar to a U.S. audience, there's plenty here to appeal to even the pickiest of palates. Klopotenko proves a capable guide both for Ukranians seeking to reclaim their distinctive cuisine and for any home cook looking to expand their culinary repertoire. (May)

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Review by Library Journal Review

For 80 years while the Soviets controlled Ukraine, they did their best to stamp out the country's cuisine. Now, restaurateur, cookbook author, food activist, and winner of MasterChef Ukraine Klopotenko wants to bring real Ukrainian cooking back home. Beginning with an enlightening discussion of pantry staples, he immerses cooks in the regional cuisine of Ukraine through more than 100 recipes, ranging from iconic treats such as pyrizhky (little stuffed pies) and tsvikli (beet and horseradish salad) to rybna yushka (traditional fish soup). In some cases, he adapts a traditional recipe such as palyanytsya to modern circumstances (a lack of yeast owing to the Russian invasion) or offers his more accessible take on a classic, such as chicken Kyiv. Klopotenko also acknowledges that some ingredients may be difficult for U.S. cooks to source and offers acceptable substitutions whenever possible. Each recipe includes fascinating notes from Klopotenko, who will sometimes throw in a wryly apt declaration (e.g., "Eating a pickled tomato should feel like kissing someone"). VERDICT Klopotenko's passion for and pride in Ukrainian cuisine shine brightly in this insightful, illuminating cookbook, making it an outstanding introduction to the food and culture of this brave country.--John Charles

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