Festive Ukrainian Cooking

Festive Ukrainian Cooking

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 thirty large egg yolks to create a lavish Easter spread.
Publishers Weekly

Ukrainian cooking embodies national and ethnic tastes and reflects the spiritual and social awareness of Ukrainians. More than just a cookbook, Festive Ukrainian Cooking is a definitive account of traditional Ukrainian culture as perpetuated in family rituals and celebrated with elegantly prepared food and drink. Working from original sources in Ukrainian, Russian, and Polish, and drawing on experience as an accomplished cook, Marta Pisetska Farley arranges these recipes as they were enjoyed throughout the year, beginning with kolach, a glazed braided bread sprinkled with poppy seeds, for Christmas Eve, and ending with succulent dishes made with wild mushrooms harvested in the fall. Chapter introductions describe the folkways associated with major holidays and family events and the symbolic and celebratory role of food appropriate to each. Festive Ukrainian Cooking, originally published in 1990 and now newly repackaged in paperback, records these traditions and adapts old-style recipes for the modern kitchen.

about the author

Marta Farley

Marta Pisetska Farley was born in the Ukraine and has lectured in Ukrainian studies. She has made a lifelong study of her native culture, and is recognized for her leadership in the Ukrainian community.

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Marta Farley