About the Author

Olia Hercules trained at the renowned Leiths School of Food and Wine and in 2015 published Mamushka, winner of the Fortnum and Mason Award for best debut cookbook 2016. Her second cookbook, Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond, was published in 2017.

Reviews

"Hercules captures classic Ukrainian dishes, which her family faithfully tended to through the generations...Each appears with the story of how the recipe came to her." http: //www.tastingtable.com/cook/national/ukrainian-stuffed-cabbage-recipe-olia-hercules-mamushka-cookbook-- "Tasting Table"

"The garlicky Georgian poussins I revere and will be eating again and again...Served with cheesy Moldovan lazy flatbreads and beet and gherkin salad, this food is pretty extraordinary."-- "New York Times"

"...a gorgeous love letter to the food of her homeland that definitively proves there's more to the Ukraine than borscht and potato dumplings."-- "SAVEUR Magazine"

"Forget what you think you know about Ukrainian food; with OIia Hercules, it's fun and colorful."-- "Epicurious"

"In the era of all things Sichuan-blasted and bacon-infused, this lovely Ukrainian cookbook is a breath of fresh air. Sections on homemade dumplings and breads are delightful, and simple soups like duck and sorrel or mushroom with buckwheat look downright healthful."-- "NPR"

"In this cookbook, [Hercules] sets the record straight, offering dozens of recipes that illustrate the culinary depth and breadth of Ukraine and Eastern Europe... Artfully photographed and buoyed by Hercules's enthusiasm for the region and culture, this is a thoughtful and welcome diversion for foodies of all tastes."-- "Publisher's Weekly"

"The food of Ukraine in particular (and Eastern Europe in general) is given beautiful treatment in this comprehensive volume, chock full of the flavors of the region, with just enough of a seasonal twist to keep very old recipes feeling surprisingly fresh."-- "Eater"