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Katish, Our Russian Cook

by Wanda Frolov

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792272,925 (3.88)4
Katish, round as a plum and neat as a pin, arrived in Los Angeles as a Russian emigre in the 1920s. As Wanda L. Frolov remembers, her house was brought to life by this humble genius of the kitchen, whose English was unpredictable and whose love of company (especially that of the downtrodden) was unstoppable. Soon Katish was nourishing the bellies and the souls of a happy throng with her blini and pilaf, her shashlik and borscht. On the side, she brokered marriages and started bank accounts for new emigres, presiding over all from her spotless pastry table. Katishoffers deliciously simple Russian country cooking enveloped in a warm and cheering narrative, tender as the crust of Katish's own piroshky. It includes Katish's Cheesecake, one of the most beloved recipes ever published inGourmetmagazine.… (more)
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One of the Modern Library Food Series which has re-published some great food writing, under the editorship of Ruth Reichl, of the late, lamented Gourmet magazine (I know there's online stuff, but it's just not the same). As well as a delightful narrative, this book has very detailed recipes provided by the title cook, who emigrated from Russia to Los Angeles in the 1920s. The book originally appeared as a series of articles in Gourmet magazine in the 1940s.
  Carrie.deSilva | Aug 28, 2011 |
90. 1st ed dw. ( )
  kitchengardenbooks | Feb 20, 2010 |
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Katish, round as a plum and neat as a pin, arrived in Los Angeles as a Russian emigre in the 1920s. As Wanda L. Frolov remembers, her house was brought to life by this humble genius of the kitchen, whose English was unpredictable and whose love of company (especially that of the downtrodden) was unstoppable. Soon Katish was nourishing the bellies and the souls of a happy throng with her blini and pilaf, her shashlik and borscht. On the side, she brokered marriages and started bank accounts for new emigres, presiding over all from her spotless pastry table. Katishoffers deliciously simple Russian country cooking enveloped in a warm and cheering narrative, tender as the crust of Katish's own piroshky. It includes Katish's Cheesecake, one of the most beloved recipes ever published inGourmetmagazine.

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