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Ukraïne: Recipes and Stories from Kyiv to the Black Sea
Experience the joy and resilience of Ukrainian cuisine in this visually rich, travelogue-style cookbook filled with 100 traditional and modern recipes that highlight the comforting dishes, distinctive flavors, and time-honored techniques that make this food so extraordinary.“This is not just another excellent cookbook, but love itself―for Ukraine and her brave people. Scrupulously and bravely researched and photographed on the ground, I feel so proud to be Anna’s fellow countrywoman and colleague."―Olia Hercules, author of
Recipes from Ukraine & Beyond
Ukrainian chef Anna Voloshyna traveled across the diverse regions of her homeland―from the mountains to coastline, cities to grasslands, forests to wine country―collecting recipes, stories, and friendships to answer the What is Ukrainian cuisine? In these pages, she takes you along on this appetizing and fascinating journey.Vivid and poignant storytelling transports you to the boisterous streets of Kyiv where food carts sell aromatic sausages; to cool root cellars, a fixture in Ukrainian households, their walls stocked with jars of preserved and fermented deliciousness; and to the front line of the war where Voloshyna cooked a meal for fifty soldiers fighting for their country. Stunning photos bring you to the fields of sunflowers that blanket the steppe every summer; the shimmering waters of the Black Sea, brimming with marine life; and the imposing Carpathian peaks where flocks of sheep wander, their milk used to make beloved bryndza cheese. A treasure trove of recipes, drawn from all these places, bring a taste of Ukraine to your table, Beet and Plum Lemonade Cold Soup with Fresh and Fermented TomatoesGrilled Sardines with Dilly PotatoesMom’s Chicken and Potato RoastLamb Plov with Apples and ChickpeasNo-Churn Sunflower Seed Butter Ice CreamPlus, Sour Cucumbers, Beet Kvas, Mushroom Salt, Smoked Honey, and more pantry staples that will enhance your everyday cooking
At a critical juncture in the nation's history, this cookbook seeks to preserve Ukraine's rich culinary heritage. By documenting recipes along with countless stories and images in a lustrous package, Ukraïne captures the very essence of the place while offering an acknowledgment of the country’s enduring spirit and a way to keep its culinary identity alive, preserving its past and ensuring its future.OLD & NEW WORLD Meat and potatoes, warm stews, zingy pickles, and earthy flavors―much of Ukrainian food is inherently familiar, comforting, and delicious. This book comprises both the traditional, hearty dishes―from cabbage rolls to Chicken Kyiv to cinnamon buns―and modern new ones like Odesan Mussels with Tomatoes and Feta, White Bean and Confit Garlic Hummus, Sunchoke and Brown Butter Soup, and Bay Leaf Kefir Panna Cotta.FOR ARMCHAIR Experience Ukraine as never before. Stunning photography and evocative storytelling make it feel as if you are right beside Anna as she bravely visits the front lines, learns how to make Hutsul cheese, and experiences an emotional homecoming in Kyiv. With its rich visuals and delicious recipes, this book is as close as you can get to visiting Ukraine without getting on a plane.EXPERT Anna Voloshyna was born and raised in Southern Ukraine and is passionate about sharing her country's wide-ranging cuisine with the world. Her poignant writing and thoroughly tested, authentic recipes bring a taste―literally and figuratively―of Ukraine to your home.Perfect Fans of Eastern European cuisineHome cooks looking to expand their repertoire with bright flavors and cozy dishesArmchair travelers and cookbook collectorsFans of Betül Tunç, Natasha Kravchuk, and Olia HerculesReaders who enjoy international cookbooks like Black Sea, From a Polish Country House Kitchen, and Dobre Dobre
At a critical juncture in the nation's history, this cookbook seeks to preserve Ukraine's rich culinary heritage. By documenting recipes along with countless stories and images in a lustrous package, Ukraïne captures the very essence of the place while offering an acknowledgment of the country’s enduring spirit and a way to keep its culinary identity alive, preserving its past and ensuring its future.OLD & NEW WORLD Meat and potatoes, warm stews, zingy pickles, and earthy flavors―much of Ukrainian food is inherently familiar, comforting, and delicious. This book comprises both the traditional, hearty dishes―from cabbage rolls to Chicken Kyiv to cinnamon buns―and modern new ones like Odesan Mussels with Tomatoes and Feta, White Bean and Confit Garlic Hummus, Sunchoke and Brown Butter Soup, and Bay Leaf Kefir Panna Cotta.FOR ARMCHAIR Experience Ukraine as never before. Stunning photography and evocative storytelling make it feel as if you are right beside Anna as she bravely visits the front lines, learns how to make Hutsul cheese, and experiences an emotional homecoming in Kyiv. With its rich visuals and delicious recipes, this book is as close as you can get to visiting Ukraine without getting on a plane.EXPERT Anna Voloshyna was born and raised in Southern Ukraine and is passionate about sharing her country's wide-ranging cuisine with the world. Her poignant writing and thoroughly tested, authentic recipes bring a taste―literally and figuratively―of Ukraine to your home.Perfect Fans of Eastern European cuisineHome cooks looking to expand their repertoire with bright flavors and cozy dishesArmchair travelers and cookbook collectorsFans of Betül Tunç, Natasha Kravchuk, and Olia HerculesReaders who enjoy international cookbooks like Black Sea, From a Polish Country House Kitchen, and Dobre Dobre
368 pages, Hardcover
Published October 13, 2026
About the author
Anna Voloshyna
2 books3 followersAnna Voloshyna is a Ukrainian-born chef, food writer, and cookbook author based in California. She is the author of BUDMO!: Recipes from a Ukrainian Kitchen and the new UKRAÏNE: Recipes and Stories from Kyiv to the Black Sea. For UKRAÏNE, Anna spent three years traveling and researching across the country, documenting regional recipes, traditions, and the people who keep them alive. Her work has appeared in The New York Times, The Washington Post, Food & Wine, and other publications.
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Displaying 1 - 18 of 18 reviews
August 15, 2026
I wasn’t ready for this. I picked up Ukraïne as a way to expand my retinue of Ukrainian recipes. What I got was a deeply moving story about food, culture, erasure, and resilience wrapped in truly gorgeous photography.
While I’d pick this up just to read the stories and look at the photos, the recipes are top-notch. An aside comment in the pickling section completely changed how I make my own pickles, and my friends have now adopted the hack too!
Beyond pickling, I loved working my way through multiple dumpling recipes, and particularly loved Rabbit Braised with Mushrooms and Prunes. It’s deceptively simple, but the flavor is so complex. I can’t wait to make it again.
The best thing is that most of these recipes use ingredients that are easy to find to craft truly delicious, satisfying dishes.
One of the best cookbooks I’ve come across in a long time. I can’t wait to get my own physical copy, because I’m sure I’ll be coming back to this again and again.
Thank you to NetGalley and Chronicle Books for sharing an advance copy in exchange for an honest review.
While I’d pick this up just to read the stories and look at the photos, the recipes are top-notch. An aside comment in the pickling section completely changed how I make my own pickles, and my friends have now adopted the hack too!
Beyond pickling, I loved working my way through multiple dumpling recipes, and particularly loved Rabbit Braised with Mushrooms and Prunes. It’s deceptively simple, but the flavor is so complex. I can’t wait to make it again.
The best thing is that most of these recipes use ingredients that are easy to find to craft truly delicious, satisfying dishes.
One of the best cookbooks I’ve come across in a long time. I can’t wait to get my own physical copy, because I’m sure I’ll be coming back to this again and again.
Thank you to NetGalley and Chronicle Books for sharing an advance copy in exchange for an honest review.
July 6, 2026
This is the most exciting cookbook I've read in awhile. This book is beautiful first of all and planned out well. I've learned so much about Ukraine and I loved to meet all the cooks along the way. I have to own this gorgeous book. I also can't wait to taste these flavors. Some recipes I know I won't be able to recreate but as a home cook their are many that I would like to try. This book is definitely for anyone that enjoys cooking and tasting new flavors and food.
Review of advance copy received from NetGalley
Ukraïne: Recipes and Stories from Kyiv to the Black Sea by Anna Voloshyna, photography by Jason Perry (Oct. 2026) [read in September]
368-page Hardcover
Genre: Cooking, Food & Wine, Travel, Cultural History
Movie Rating Equivalent: PG-13
Rating: 🌟🌟🌟🌟🌟🇺🇦🌻⛰️🧀🥟🥮🍷
Breathtaking Photos, Practical Recipes, and Inspiring Stories: A Beautiful Cookbook Full of Heart and History
Ukraïne is my favorite type of cookbook. It is the kind that has more photos than recipes, and I absolutely loved it. I also loved that it is the kind of cookbook that seeks to preserve the dishes, stories, and culture of a people. I love it when books do that. These are the exact type of cookbooks that got me into cookbooks as a kid. Those were picture books and usually named after a country, but the concept was the same as this book. The main difference was those books were thin, often under 40 pages, and there were no personal stories. Anna Voloshyna truly shared her family and experiences with us.
I also appreciated that each recipe is named in English and Ukrainian. Throughout the book, the conversions are next to each other, so it will not matter if you are in an imperial or metric household. She also frequently mentions other recipes that complement each other and provides their page numbers. It was heartbreaking to read about life in a war-torn country, but the resilience and fierce devotion were inspiring. I am definitely adding Budmo! to my TBR list.
Recommend to others: Definitely! I think this book should be read in high schools as well as kitchens. This was better than a social studies textbook, and the photos were breathtaking.
I received a complimentary copy of this book from Chronicle Books via NetGalley. Opinions expressed in this review are completely my own.
Featuring: Full-Color Photos, Letter ï, Table of Contents, Homecoming, Lviv, Ukraïne; Maps, Family, Friendships, Food, History, Flavor, Mountain Cuisine, Conversions, Making Cheese, Kyiv, Making Bread, Borshch, Steppe Cuisine, War, Ukrainian українська мова (ukrayinska mova), Wine Country, Black Sea, Odessa Cuisine, Salt, Kharkiv, Druzhkivka, Root Cellar Recipes, Community, Acknowledgments, Index
368-page Hardcover
Genre: Cooking, Food & Wine, Travel, Cultural History
Movie Rating Equivalent: PG-13
Rating: 🌟🌟🌟🌟🌟🇺🇦🌻⛰️🧀🥟🥮🍷
Breathtaking Photos, Practical Recipes, and Inspiring Stories: A Beautiful Cookbook Full of Heart and History
Ukraïne is my favorite type of cookbook. It is the kind that has more photos than recipes, and I absolutely loved it. I also loved that it is the kind of cookbook that seeks to preserve the dishes, stories, and culture of a people. I love it when books do that. These are the exact type of cookbooks that got me into cookbooks as a kid. Those were picture books and usually named after a country, but the concept was the same as this book. The main difference was those books were thin, often under 40 pages, and there were no personal stories. Anna Voloshyna truly shared her family and experiences with us.
I also appreciated that each recipe is named in English and Ukrainian. Throughout the book, the conversions are next to each other, so it will not matter if you are in an imperial or metric household. She also frequently mentions other recipes that complement each other and provides their page numbers. It was heartbreaking to read about life in a war-torn country, but the resilience and fierce devotion were inspiring. I am definitely adding Budmo! to my TBR list.
Recommend to others: Definitely! I think this book should be read in high schools as well as kitchens. This was better than a social studies textbook, and the photos were breathtaking.
I received a complimentary copy of this book from Chronicle Books via NetGalley. Opinions expressed in this review are completely my own.
Featuring: Full-Color Photos, Letter ï, Table of Contents, Homecoming, Lviv, Ukraïne; Maps, Family, Friendships, Food, History, Flavor, Mountain Cuisine, Conversions, Making Cheese, Kyiv, Making Bread, Borshch, Steppe Cuisine, War, Ukrainian українська мова (ukrayinska mova), Wine Country, Black Sea, Odessa Cuisine, Salt, Kharkiv, Druzhkivka, Root Cellar Recipes, Community, Acknowledgments, Index
October 14, 2026
Thank you Chronicle Books for providing an ARC for review consideration via NetGalley! All opinions are my own.
Ukraine: Recipes and Stories from Kyiv to the Black Sea by Anna Voloshyna is, as the title suggests, so much more than a cookbook! It is a deeply moving narrative and a powerful testament to a nation's resilience.
The author was born and raised in Ukraine, living there for 20 years before moving to San Francisco in 2011. For this book, she returned to her homeland with photographer Jason Perry. In an incredible journey, they crossed from Poland into Ukraine in an ambulance they picked up in Amsterdam, aiming to traverse the entire country to share the rich stories of its regions and people. Voloshyna is entirely successful in doing just that. Her unique perspective curates the lives of those she met into a compelling narrative, which is further enhanced by gorgeous photography and impactful typography.
The book’s introductory sections, "A Taste of the Past" and "The New Ukrainian Kitchen," do a wonderful job of framing Ukraine’s complicated history. It highlights a people determined to preserve their culture, dishes, and memories while forging a modern identity. Voloshyna captures this spirit perfectly with her opening dedication: “To the brave people of Ukraine. To those who defend our land, preserve our culture, and keep our kitchens warm even in the darkest of times.” As she beautifully states, the book was born "as a testament to the defiance of the people who fed strangers and neighbors alike and of those who baked bread under Russian Occupation and believed that joy could still be served on a plate.”
Alongside this rich history, the book features over 100 recipes. Split into chapters focusing on different regions and people, the constant thread is a celebration of local, seasonal ingredients like rye, barley, millet, wild mushrooms, honey, and root vegetables. So many dishes called to me! Main courses like White Borshch, Sunchoke and Brown Butter Soup, Barley Mushroom Kasha with Charred Cabbage, and Duck and Millet Cabbage Rolls sound incredibly flavorful. For dessert, who could resist Semolina Carrot Bread, Kyiv Cake, or No-Churn Sunflower Seed Butter Ice Cream? I also cannot wait to try pantry staples like Mushroom Salt, Confit Garlic, Fermented Tomatoes, and Beet Molasses.
I highly recommend this book to anyone wanting a deeper understanding of Ukraine, its varied geography, its steadfast people, and an evolving cuisine steeped in tradition. Reading it makes me look forward to traveling to Ukraine someday to see the country depicted in these pages, taste my way through its regions, and meet its warm people.
Ukraine: Recipes and Stories from Kyiv to the Black Sea by Anna Voloshyna is, as the title suggests, so much more than a cookbook! It is a deeply moving narrative and a powerful testament to a nation's resilience.
The author was born and raised in Ukraine, living there for 20 years before moving to San Francisco in 2011. For this book, she returned to her homeland with photographer Jason Perry. In an incredible journey, they crossed from Poland into Ukraine in an ambulance they picked up in Amsterdam, aiming to traverse the entire country to share the rich stories of its regions and people. Voloshyna is entirely successful in doing just that. Her unique perspective curates the lives of those she met into a compelling narrative, which is further enhanced by gorgeous photography and impactful typography.
The book’s introductory sections, "A Taste of the Past" and "The New Ukrainian Kitchen," do a wonderful job of framing Ukraine’s complicated history. It highlights a people determined to preserve their culture, dishes, and memories while forging a modern identity. Voloshyna captures this spirit perfectly with her opening dedication: “To the brave people of Ukraine. To those who defend our land, preserve our culture, and keep our kitchens warm even in the darkest of times.” As she beautifully states, the book was born "as a testament to the defiance of the people who fed strangers and neighbors alike and of those who baked bread under Russian Occupation and believed that joy could still be served on a plate.”
Alongside this rich history, the book features over 100 recipes. Split into chapters focusing on different regions and people, the constant thread is a celebration of local, seasonal ingredients like rye, barley, millet, wild mushrooms, honey, and root vegetables. So many dishes called to me! Main courses like White Borshch, Sunchoke and Brown Butter Soup, Barley Mushroom Kasha with Charred Cabbage, and Duck and Millet Cabbage Rolls sound incredibly flavorful. For dessert, who could resist Semolina Carrot Bread, Kyiv Cake, or No-Churn Sunflower Seed Butter Ice Cream? I also cannot wait to try pantry staples like Mushroom Salt, Confit Garlic, Fermented Tomatoes, and Beet Molasses.
I highly recommend this book to anyone wanting a deeper understanding of Ukraine, its varied geography, its steadfast people, and an evolving cuisine steeped in tradition. Reading it makes me look forward to traveling to Ukraine someday to see the country depicted in these pages, taste my way through its regions, and meet its warm people.
Review of advance copy received from NetGalley
Rarely does a cookbook evoke such a vivid sense of place. This beautiful Ukrainian collection is filled with gorgeous photography, but it’s equally committed to telling the story behind the food. The author doesn’t shy away from forcefully describing the many ways Russia, through its various historical incarnations, has attempted to erase Ukrainian culture—including its cuisine. Yet the book is ultimately one of hope. She firmly believes these recipes, passed from generation to generation, cannot be destroyed.
This is a deeply personal cookbook with a clear purpose: preserving Ukrainian identity through the comfort foods of the author’s childhood, first shaped by the challenges of the post-Soviet era and now by the ongoing war. Particularly moving are the stories and photographs of preparing these treasured dishes for soldiers on the front lines.
Honestly, I’m probably not ambitious enough in the kitchen to tackle most of these recipes—though Mom’s Chicken and Potato Roast looks like something I could happily add to my regular rotation. I’d love to imagine myself baking the breathtaking communal breads or folding the soulful dumplings, but I know myself well enough to seek out a great Ukrainian bakery instead.
Even if I never make a single recipe, I came away feeling as though I’d visited Ukraine. I’d gladly accept an invitation to sit around one of these tables, surrounded by the food, the families, and the traditions that inspired this book.
And if you learn nothing else, at least remember to spell that famous beet soup the Ukrainian way: borshch—no matter what autocorrect insists.
This is a deeply personal cookbook with a clear purpose: preserving Ukrainian identity through the comfort foods of the author’s childhood, first shaped by the challenges of the post-Soviet era and now by the ongoing war. Particularly moving are the stories and photographs of preparing these treasured dishes for soldiers on the front lines.
Honestly, I’m probably not ambitious enough in the kitchen to tackle most of these recipes—though Mom’s Chicken and Potato Roast looks like something I could happily add to my regular rotation. I’d love to imagine myself baking the breathtaking communal breads or folding the soulful dumplings, but I know myself well enough to seek out a great Ukrainian bakery instead.
Even if I never make a single recipe, I came away feeling as though I’d visited Ukraine. I’d gladly accept an invitation to sit around one of these tables, surrounded by the food, the families, and the traditions that inspired this book.
And if you learn nothing else, at least remember to spell that famous beet soup the Ukrainian way: borshch—no matter what autocorrect insists.
Review of advance copy received from NetGalley
What a beautiful book and love letter to Ukraine. I found myself reading this cookbook as a book, which I do not often do. The photos are exceptional and nearly all of the recipes are meals/items I’ve never heard of.
I was also pleasantly surprised to see many of them can easily be adapted to a vegan/plant-based diet and the majority of ingredients are easily available to me.
The first item I made was Ukrainian-style polenta which uses sour cream. I made a simple tofu sour cream instead and it came out wonderfully creamy with an added flavor profile I’d have never thought of myself. I imagine it would only improve with store-bought vegan sour cream.
I was also intrigued by so many differing uses of prunes. I don’t know that I’ve ever made any food with prunes in all my life (save for trying to make a sugar-less brownies with them once, don’t ask) and I loved seeing them celebrated.
Ditto for the porridge recipe. I’ve never made a porridge or hot cereal from flour before and am not sure I would have ever thought to do that on my own. The author called this dish « kasha » but I’ve always thought of kasha as roasted buckwheat—another reason why I love reading and learning about other cultures/food/languages.
The next item on my to-make list is the rye bread. I LOVE rye bread and I love the simplicity of this recipe! Regrettably it is much too hot to even consider using the oven… ditto for the carrot bread. Can’t wait to make that!
One drawback for me is that the directions are very, very long and in paragraph format as opposed to numbering.
Thanks netgalley
I was also pleasantly surprised to see many of them can easily be adapted to a vegan/plant-based diet and the majority of ingredients are easily available to me.
The first item I made was Ukrainian-style polenta which uses sour cream. I made a simple tofu sour cream instead and it came out wonderfully creamy with an added flavor profile I’d have never thought of myself. I imagine it would only improve with store-bought vegan sour cream.
I was also intrigued by so many differing uses of prunes. I don’t know that I’ve ever made any food with prunes in all my life (save for trying to make a sugar-less brownies with them once, don’t ask) and I loved seeing them celebrated.
Ditto for the porridge recipe. I’ve never made a porridge or hot cereal from flour before and am not sure I would have ever thought to do that on my own. The author called this dish « kasha » but I’ve always thought of kasha as roasted buckwheat—another reason why I love reading and learning about other cultures/food/languages.
The next item on my to-make list is the rye bread. I LOVE rye bread and I love the simplicity of this recipe! Regrettably it is much too hot to even consider using the oven… ditto for the carrot bread. Can’t wait to make that!
One drawback for me is that the directions are very, very long and in paragraph format as opposed to numbering.
Thanks netgalley
Review of advance copy received from NetGalley
Thank you NetGalley for the arc!
I love looking at cookbooks and this one was really special. I felt like I learned so much about Ukranian culture and perseverance and community. I had no idea dill was so prevalent in Ukraine. And how much overlap and yet the distinction of Jewish food as well.
I cried twice. It was beautiful. The community to come together to make bread and make sure the bakery was running. And how the cellar would be an emotional spot after the food had been wiped clean and having to replenish while also reminiscing on how they had to hide there during the war.
As a vegan, there is very little I could make from this but something I would recommend for my omnivore friends. Almost every recipe had a picture and seemed relatively simple. There were so many more pictures included in the blurbs and they were all so beautiful too. I really want to try Ukranian wine. It's so sad to think about 3/4 of vineyards being wiped out when it was such a staple part of their culture.
I love looking at cookbooks and this one was really special. I felt like I learned so much about Ukranian culture and perseverance and community. I had no idea dill was so prevalent in Ukraine. And how much overlap and yet the distinction of Jewish food as well.
I cried twice. It was beautiful. The community to come together to make bread and make sure the bakery was running. And how the cellar would be an emotional spot after the food had been wiped clean and having to replenish while also reminiscing on how they had to hide there during the war.
As a vegan, there is very little I could make from this but something I would recommend for my omnivore friends. Almost every recipe had a picture and seemed relatively simple. There were so many more pictures included in the blurbs and they were all so beautiful too. I really want to try Ukranian wine. It's so sad to think about 3/4 of vineyards being wiped out when it was such a staple part of their culture.
Review of advance copy received from NetGalley
Ukraïne is both a cookbook and a celebration of Ukrainian culture. Anna Voloshyna shares recipes from across the country, pairing traditional dishes with personal stories that give each one a sense of place and history. From comforting soups and dumplings to breads, pastries, and regional specialties, the book offers a broad look at the country's rich culinary traditions.
I liked that the recipes felt rooted in family and tradition while still being approachable for home cooks. The stories add context without overshadowing the food, making the book enjoyable to read even when you're not planning to cook. If you enjoy exploring different cultures through their cuisine, this is a beautiful collection to have on your shelf. My sincere thanks to the publisher and NetGalley for providing me with a free advance review copy.
I liked that the recipes felt rooted in family and tradition while still being approachable for home cooks. The stories add context without overshadowing the food, making the book enjoyable to read even when you're not planning to cook. If you enjoy exploring different cultures through their cuisine, this is a beautiful collection to have on your shelf. My sincere thanks to the publisher and NetGalley for providing me with a free advance review copy.
October 16, 2026
This beautiful and immersive cookbook features amazing recipes woven with personal stories and stunning photos. The author explores how the distinct regional geography, climate, and political conditions continue to influence Ukrainian culture and kitchens. While this book already had me swooning with the krauts and condiments, I was especially excited to find many recipes that reminded me of the dishes my Ukrainian grandmother's family used to make. I love it when cookbooks include recipes within recipes, like the beet molasses that can also be used to make a quenching beet plum lemonade, or your own beet kvas to use in braised short ribs or oxtail borshch. Speaking of borshch, the three distinctly different—and equally delicious—versions perfectly showcase Ukraine’s culinary diversity.
Thank you to NetGalley and Chronicle Books for the arc for review.
Thank you to NetGalley and Chronicle Books for the arc for review.
Review of advance copy received from NetGalley
E-ARC generously provided by Netgalley in exchange for an honest review! Thank you!
In this cookbook focusing on Ukraïnian recipes, we follow along with the author as she travels across the various regions to discover and share recipes across the country. Many of the recipes share the tales of the people she encountered when they shared the recipes. There was also much discussion about the invasion of Russia on Ukraïne and how the people have defended their home, land, and lives while being attacked. The author shares her own insight as someone from Ukraïne and how this cookbook helped document the country's culinary heritage. The photography throughout the book was breathtaking and eye-opening as well. Overall, if you are looking for a detailed cookbook about the country of Ukraïne with human-filled details and rich recipes, this is it.
In this cookbook focusing on Ukraïnian recipes, we follow along with the author as she travels across the various regions to discover and share recipes across the country. Many of the recipes share the tales of the people she encountered when they shared the recipes. There was also much discussion about the invasion of Russia on Ukraïne and how the people have defended their home, land, and lives while being attacked. The author shares her own insight as someone from Ukraïne and how this cookbook helped document the country's culinary heritage. The photography throughout the book was breathtaking and eye-opening as well. Overall, if you are looking for a detailed cookbook about the country of Ukraïne with human-filled details and rich recipes, this is it.
Review of advance copy received from NetGalley
This is a beautiful cookbook that honors this moment in Ukraine’s time. The photographs of each region and most dishes are wonderfully done and give life to Ukraine’s food, and the land that produced each recipe. Growing up with traditional Ukrainian recipes, it’s refreshing to see a modern take on many of them and a willingness to explore a slightly different spin or a new added ingredient, and each recipe is made with accessible ingredients. I look forward to making many of these and would absolutely recommend this cookbook to anyone interested in exploring Ukrainian cuisine.
Review of advance copy received from NetGalley
A stunning portrait of Ukrainian cuisine
Broken up by region, this cookbook is a spectacular display of Ukrainian recipes, stories, and visuals. The photography is brilliant, and I admire what the author is doing with this book. It's not just a collection of recipes (although those are wonderfu). This book is rich with history and culture. I can see Voloshyna's love for her country, and I see her pain. This book gives Voloshyna a way to process her grief over her war-torn country, making it all the more impactful,
Broken up by region, this cookbook is a spectacular display of Ukrainian recipes, stories, and visuals. The photography is brilliant, and I admire what the author is doing with this book. It's not just a collection of recipes (although those are wonderfu). This book is rich with history and culture. I can see Voloshyna's love for her country, and I see her pain. This book gives Voloshyna a way to process her grief over her war-torn country, making it all the more impactful,
Review of advance copy received from NetGalley
Netgalley ARC- This is a beautiful, thoughtful cookbook that taught me not only about the food but the people and the country. The pictures are phenomenal and the recipes are the kind of rustic home-cooked affairs that you crave without knowing it. I copied so many of them I'm planning to buy a copy just to have on hand. Run don't walk and buy this as soon as possible. You won't be disappointed.
Review of advance copy received from NetGalley
This is a phenomenon cookbook filled with authentic recipes and so much history and information. The art and photography is stunning, with a photo of every recipe. It covers different regions and types of food, and really gives you a feel of the country both historically and right now. Highly, highly recommended.
I read a temporary online copy of this book for review.
I read a temporary online copy of this book for review.
Review of advance copy received from NetGalley
Food can be intensely political, as Voloshyna shows in her book, that includes not just mouth watering recipes from Ukraïne (NOT "the Ukraine", as she explains in one section) but also the history, the current events, the culture and the geography, the art and architecture, and more of this fascinating and brave country.
Review of advance copy received from NetGalley
Thanks to the publisher and NetGalley for letting me review this book. The photos were gorgeous and I liked the bit of history and backstory with each recipe. There were several recipes that I’ll be trying. There are some ingredients that you’d have to order online if one doesn’t live near a Ukrainian enclave.
Review of advance copy received from NetGalley
Required reading. Ukraine is a ode to the feeling of returning home. The cookbook beautifully weaves storytelling with simple yet soul-fueling recipes that highlight the country’s history, culture, and people of Ukraine. It left me inspired to build a root cellar in solidarity.
Review of advance copy received from NetGalley
What a stunning and important book, capturing the cuisine, culture, geography, and heart of Ukraine. The photos are gorgeous and the recipes and stories behind them nourish body and soul. A must-read for anyone who wants to experience the heart of this brave war-torn country. Brava, Anna Voloshyna!
Displaying 1 - 18 of 18 reviews