Chesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond outdoors from the colonial crumbs of

from the colonial crumbs of bánh mì to the evolution of the communion wafer and the unending debates over how to properly weigh and measure your bake

Additional short commentaries by distinguished contemporary practitioners likewise attest to the book’s enduring influence

A garden takes shape as his connection deepens to this place

What was the prototype that defined their career and their life’s trajectory

Chesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond outdoors from the colonial crumbs ofChesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond is Polina Chesnakovas third cookbook, a love letter to the food of her childhood. Born in Ukraine to Russian and Armenian parents from Georgia, she grew up cooking and eating at the hip of her mother and aunts. From Georgian tkemali (sour plum sauce) and Armenian gata (butter pastry) to Ukrainian varenyky (dumplings) and Russian golubtsy (stuffed cabbage rolls) and medovik (honey