$21.95 • 978-1-57284-228-1
Hardcover • August 2017
$19.95 • 978-1-57284-233-5
Hardcover • November 2017
$24.95 • 978-1-57284-229-8
Hardcover • November 2017
NEW THIS FALL FROM
sweeten your next meal
improve your brew
balance your life!
need to . . .
The cuisines of the Caucasus, Russia, and Turkey reflect the region’s geographic
position straddling Europe and Asia. Leyla Moushabeck, associate publisher and
cookbook editor at Interlink, and the editor of the publisher’s forthcoming Oklava,
says that such regional cookbooks can do more than deliver recipes—they can also
introduce readers to the context out of which those recipes arose.
“If you want to really experience other cultures, you read their novels, you read history
written by people from those countries, and you cook the food,” she says. “We try to
make sure that all of our cookbooks have photography from the region, [cover] cultural
traditions, and [offer] personal anecdotes. Food can unite people in that way.”
Amy Marr, associate publisher at Weldon Owen, which will publish Kaukasis this
October, adds that, for such cookbooks, “authenticity is key—I want to know the
recipes are anchored in a specific culture or place.” Here, we look at
how Kaukasis, Oklava, and other forthcoming books showcase
cuisines at a crossroads.
Istanbul and Beyond by Robyn Eckhardt (HMH/Martin, Oct.)
Eckhardt, a journalist who has written for Food & Wine and Travel +
Leisure, and her husband, David Hagerman, a photographer whose
work has appeared in the New York Times and Saveur, chronicle the
culinary tradition of Turkey, which incorporates influences from nearby
Georgia, Iraq, and Syria, among other countries. The book, which
received a starred review from PW, features 150 recipes from Turkey’s
home cooks, farmers, fishermen, and bakers, including Kurdish-style
pot-roasted chicken and fingerprint flatbread.
Kachka by Bonnie Frumkin Morales, with Deena Prichep (Flatiron, Nov.)
This book presents recipes from Morales’s Portland, Ore., restaurant of
the same name, which has received praise for its contemporary take on
Russian cuisine; in 2016 Eater included it among its 38 essential U.S.
restaurants. In addition to teaching readers to prepare golubtsi
(cabbage rolls), pumpkin dolmas (stuffed vegetable leaves), and sour
cherry vareniki (dumplings), the book also discusses the Frumkin
family’s immigration to the U.S. from Belarus and the ways in which
various political and cultural factors influence Russian food.
Kaukasis by Olia Hercules (Weldon Owen, Oct.)
The culinary traditions of Georgia, Azerbaijan, and other countries in the
Caucasus inform the recipes in this book by Hercules, a Ukrainian-born
chef whose Mamushka (2015) has sold more than 8,000 print copies,
per NPD BookScan. The 100-plus dishes include plov (pilaf) with
pumpkin, chestnut, and walnut, and Armenian cognac profiteroles.
Oklava by Selin Kiazim (Interlink, Jan. 2018)
Recipes for savories, sweets, and cocktails, such as koftë (Turkish
meatballs), spiced rice pudding brulée, and a pomegranate-sumac
martini, reflect the author’s Turkish-Cypriot heritage. The book’s title,
which is also the name of the London restaurant Kiazim opened in
2015, translates to “rolling pin.”
Tasting Georgia by Carla Capalbo (Interlink, Oct.)
Food and travel writer Capalbo leads readers around the country in
70 recipes, offering instructions for dishes such as khachapuri, a
popular cheese-stuffed bread. The book also looks at Georgia’s
ancient winemaking tradition, which involves burying large clay
vessels called qvevri. —D.L.
East Meets West