Here are 100 books that Kachka fans have personally recommended if you like
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Felicia Campbell is a food writer, editor, and author of The Food of Oman: Stories and Recipes from the Gateway to Arabia, the first English-language cookbook on Omani cuisine. She earned her masters degree in culinary anthropology from New York University with a specialization in Middle Eastern foodways. She has lectured on Omani food and food in zones of conflict at the Smithsonian Institute, Leiden University, New York University, and Arizona State University. She is currently developing a documentary series about endangered cuisines around the world.
Over the last four years, I have been cooking my way through my mother-in-law’s canon of Persian dishes, from ghormeh sabzi herb and braised meat stew to countless pots of the crispy-bottomed saffron rice called tadiq. When a family recipe is lacking in key details (like measurements or timing), I always refer to Najmieh Batmanglij’s book, which is considered the bible of Iranian cooking. Her recipes offer elevated versions of all the classics, along with a number of more obscure regional specialties, and explanations of Iranian traditions and customs. If you are only going to have one Persian cookbook on your shelf, this should be it.
Completely redesigned for today's generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined…
Felicia Campbell is a food writer, editor, and author of The Food of Oman: Stories and Recipes from the Gateway to Arabia, the first English-language cookbook on Omani cuisine. She earned her masters degree in culinary anthropology from New York University with a specialization in Middle Eastern foodways. She has lectured on Omani food and food in zones of conflict at the Smithsonian Institute, Leiden University, New York University, and Arizona State University. She is currently developing a documentary series about endangered cuisines around the world.
Long intimidated by the unfamiliar ingredients, cooking methods, and, most of all, the fermented dough required to make classic injera bread, it was with trepidation that I opened Yohanis Gebreyesus’ new cookbook. What I found were straightforward and inviting explanations of cooking techniques, ingredients, customs, and flavors alongside incredibly easy-to-follow recipes that made me wonder why I’d waited so long to begin exploring this comforting cuisine. The pumpkin stew, perfumed with a complex, floral spice blend that’s savory, sweet, and slightly spicy, has become a favorite I return to over and over again. If you want a friend to take you by the hand and introduce you to Ethiopian culture and cuisine, Yohanis Gebreyesus is your man.
Winner of a 2020 James Beard Foundation Book Award in the International category
Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad.
Felicia Campbell is a food writer, editor, and author of The Food of Oman: Stories and Recipes from the Gateway to Arabia, the first English-language cookbook on Omani cuisine. She earned her masters degree in culinary anthropology from New York University with a specialization in Middle Eastern foodways. She has lectured on Omani food and food in zones of conflict at the Smithsonian Institute, Leiden University, New York University, and Arizona State University. She is currently developing a documentary series about endangered cuisines around the world.
When I want a truly traditional recipe for an Iraqi dish, or any classic Middle Eastern food, I reach for Nawal Nasrallah’s tome. As a culinary historian, she spares no detail when describing the origins of the food of her homeland, and interspersed with recipes are folkloric tales, cultural tidbits, and bite-sized histories. What you come away with is a deep appreciation of the complex, ancient culinary traditions of the fertile crescent, as well as recipes for the best falafels you’ve ever made (spoiler: use both fava beans and chickpeas for heartier flavor).
This is a concise version of the award-winning and highly acclaimed second edition published in 2013. It is luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches and displays the diversity of the region's traditional culinary practices, delicious and enduring. This edition book contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained.
Unlike the majority of cookbooks, the book uniquely traces…
Felicia Campbell is a food writer, editor, and author of The Food of Oman: Stories and Recipes from the Gateway to Arabia, the first English-language cookbook on Omani cuisine. She earned her masters degree in culinary anthropology from New York University with a specialization in Middle Eastern foodways. She has lectured on Omani food and food in zones of conflict at the Smithsonian Institute, Leiden University, New York University, and Arizona State University. She is currently developing a documentary series about endangered cuisines around the world.
Leela Punyaratabandhu doesn’t dumb things down in her cookbook, which is an ode to the city of her birth. Hers are Bangkok-style Thai dishes as they are cooked in Thailand. Through it we learn not only how to caramelize beef using jaggery (an unprocessed sugar), but also how to pair it with deeply savory and spicy dishes for a meal that harmonizes contrasting flavors and textures. The suggested meals in her book require cooking sets of dishes, often four or more. While not the makings of an easy weeknight dinner, if you follow her instructions, the results are truly transportive.
From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.
WINNER OF THE ART OF EATING PRIZE
Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day—until now.
In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of…
I was born in Communist Poland, and when we emigrated to the UK, I craved the tastes of my childhood. More than that, I missed the culture of foraging, preserving, fermenting, and the stories that accompanied these processes–there was something deeply ingrained in my soul that I have been called to explore within my own work. I have written four books on East European cuisine. Slavic Kitchen Alchemy is rather different from the others because of its focus on herbs, healing, and mythology. The books on this list have inspired me in my own writing, and I will keep returning to them again and again.
Darra Goldstein is an academic and approaches the topic of food from a scholarly perspective, making this more than just a cookbook.
It includes essays on little-known culinary history and paints a fascinating portrait of this rather secretive part of the world through the language of food. As you might expect, the recipes include plenty of wild and fermented foods.
100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage.
IACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST AND FORBES
“A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit
Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond…
Some people travel through food–they seek out authentic foods when they are travelling, visit certain places just to eat their specialties, and travel from their own kitchens when they are at home. This book list is for them. The same has always been the case with me, and I have continued this habit of exploring culture through food in the writing of my own cookbooks. Amber & Rye was the book for which I physically travelled the most, and my partner did all the travel photography too, so it was a family experience.
This book takes you to a place that not many people will travel to in their lifetime: Siberia.
While it isn’t strictly a food and travel book–the author was born in Siberia, and this is her take on Russian food–it does involve a journey back to the place of her birth. Other journeys also feature in the narrative, as Alissa’s Jewish ancestors undertook many journeys before settling in Siberia.
Read this book if you like to explore the road less travelled.
A collection of delicious modern recipes from Siberia and beyond from the chef and author who founded #CookforUkraine
Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake.
In Alissa Timoshkina’s words:
“Often we need distance and time, both to see things…
Certain books have the ability to inspire you or help you go beyond the boundaries of your understanding, to teach you something new or to show you how to look at things differently, to alter and enhance your perception. Each of these texts have encouraged and enchanted me, with hard-won truths. I appreciate the style of writing which draws you further and further into the author's psyche, and thus into your own, like deep diving into uncharted depths. Also, as someone who tries to write poetry and prose, I find each of these writers have a refreshing and interesting technique and method of communicating their thoughts and ideas.
The book describes the performance, arrest, and prison term, of Maria Alyokhina, in deft, immediate, and succinct ‘beat’ style lingo, illustrated with her drawings. The text is refreshing on the open page, well spaced out. As one of the key members of Pussy Riot, her bravery shines out for her courageous activism which continues to this day. On 21 February 2012 the band performed their anti-Putin, anti-patriarchy Punk Prayer, called "Holy Shit", on the altar at Moscow’s Cathedral of Christ the Saviour. Critical of the relationship between the orthodox Church and Putin, with lines including “Virgin Mary, Mother of God, chase Putin out”, or “Virgin Mary, Mother of God, Be a feminist! Be a feminist!” the band managed to escape after the performance, but the video went viral, leading to their arrest and imprisonment. Testament to her punk character and iron resolve, the book describes the terrible prison conditions, and…
From activist, Pussy Riot member and freedom fighter Maria Alyokhina, a raw, hallucinatory, passionate account of her arrest, trial and imprisonment in a penal colony in the Urals for standing up for what she believed in.
'One of the most brilliant and inspiring things I've read in years. Couldn't put it down. This book is freedom' Chris Kraus, author of I Love Dick
'Reading: RIOT DAYS, by PussyRiot member MariaAlyokhina. A women's prison memoir like no other! One tough cookie!' @MargaretAtwood
'In oppressive political systems, some of the most effective weapons are sarcasm and dark humour. It is exactly these…
I am teacher of Russian History in the University of York and have been in both countries many times. Russia’s war against Ukraine is something that has touched me personally and professionally in the most profound way: witnessing Russia’s aggression against Ukraine has been heartbreaking. Understanding why that war happened and what its consequences will be is of vital importance for anyone interested in the modern world, in justice, and the future of Europe. These books offer clear, passionate, and compelling accounts of the war, explaining the historical background, the immediate causes, the principle actors, and the Russian way of waging of the war.
Luke Harding is a journalist who has spent many years as The Guardian correspondent in Ukraine including the present war.
The book is a mixture of historical analysis and on-the-spot reporting which makes it read like a thriller. It is vivid and at times harrowing, particularly the reports from Bucha after the massacres there. Harding pulls no punches, arguing the brutality of the war comes from Putin himself: ‘His apparent goal: the annihilation of a country, a culture and its citizens.’
Complicit in this genocidal operation are the Russian media elite who frequently openly call for the extermination of the Ukrainian nation. An excellent account from an impeccable source.
A FINALIST FOR THE ORWELL PRIZE FOR POLITICAL WRITING
The first book of reportage from the front line of the Ukraine war. This is a powerful, moving first draft of history written by the award-winning Guardian journalist and #1 New York Times bestselling author of Collusion and Shadow State.
'An excellent, moving account of an ongoing tragedy.' ANNE APPLEBAUM
'Compelling, important and heartbreaking.' SIMON SEBAG MONTEFIORE
'Essential reading.' ELIOT HIGGINS, founder of Bellingcat
'Brilliant.' ANDREY KURKOV
For months, the omens had pointed in one scarcely believable direction: Russia was about to invade Ukraine. And yet, the world was stunned by…
I am an award-winning historian, biographer, and political commentator. As a specialist in Soviet history, my books have been translated into many languages, including Arabic, Chinese, French, Finnish, German, Japanese, Portuguese, Russian, Spanish, and Turkish.
Political scientists Arel and Driscoll deal with the period between the Maidan revolt of 2014 and the 2022 invasion.
They point out that the Maidan events provoked a three-way split in Ukraine between pro-Western Ukrainians, pro-Russia Ukrainians, and those in the middle who wanted neither to join the Russian Federation nor to distance themselves from it. Most of these neutrals remained loyal to the Ukrainian nationalist government in Kyiv and continued to do so after the Russian invasion in February 2022.
The Russian invasion of Ukraine in 2022 has its roots in the events of 2013-2014. Russia cynically termed the seditionist conflict in Crimea and Eastern Donbas a 'civil war' in order to claim non-involvement. This flies in the face of evidence, but the authors argue that the social science literature on civil wars can be used help understand why no political solution was found between 2015 and 2022. The book explains how Russia, after seizing Crimea, was reacting to events it could not control and sent troops only to areas of Ukraine where it knew it would face little resistance…
I write about Eastern Europe, both past and present, and what it means to have Russia as a neighbor. I write historical fiction and historical thrillers with a soupcon of espionage. I talk about the politics of the day, whether the story is set during WWII or in modern times. While my stories and characters are fictional, I constantly strive to accurately reflect time, place, and, most of all, history. I hope that my novels entertain and inform about a corner of the world folks may not know much about.
From the Kiev of ancient Rus’ to today, Mark Galeotti has stuffed the history of Russia into one jaw-dropping book of just over 200 pages. I loved the book because it was concise, informative, and cleared up misconceptions we may have about Russia.
Mr. Galeotti’s book provides a thoughtful perspective in an overview that brings context to today’s Russia. He claims he’s debunking myths. Were the Mongol invasions truly devastating? He offers stories we may not have heard. How did Catherine the Great really come to power? He challenges us to examine why the Russian people tolerate a man like Putin, but will we ever know for certain?
'Fascinating... One of the most astute political commentators on Putin and modern Russia' Financial Times
'An amazing achievement' Peter Frankopan
Can anyone truly understand Russia?
Russia is a country with no natural borders, no single ethos, no true central identity. At the crossroads of Europe and Asia, it is everyone's 'other'. And yet it is one of the most powerful nations on earth, a master game-player on the global stage with a rich history of war and peace, poets and revolutionaries.
In this essential whistle-stop tour of the world's most complex nation, Mark Galeotti takes us behind the myths to…
