Dimensions: 272 Pages, 7.48 × 9.06 × 0.79 in
Published: October 27, 2009
Publisher: St. Martin's Press
The following ISBNs are associated with this title:
ISBN - 10: 0312385684
ISBN - 13: 9780312385682
About the Book
A cozy 24-hour Ukrainian coffee shop in New York's East Village,
Veselka has been a Gotham institution for more than 50 years. The
perfect neighborhood restaurant, each year it sends over a half
million locals and tourists home happy with its simple, delicious
Ukrainian soul food. And now, with "The Veselka Cookbook," the
restaurant's hungry fans can recreate the foods they've come to
know and love anytime right at home. The over 120 recipes highlight
all of Veselka's Ukrainian favorites including their famous
borscht, sweet potato pierogi, and grilled kielbasa --as well as
their fabulously simple comfort foods, such as threebean chili, egg
salad on challah, and peanut butter chocolate chip cookies.
Complete with personal stories and photos, a special Christmas Eve
chapter, holiday menus, a glossary, and resources on where to buy
ingredients, this comprehensive, delectable cookbook is sure to
delight Veselka fans and Ukrainian foodies for many years to come.
Read from the Book
VESELKA COOKBOOK 1 SOUPS Veselka''s Famous Borscht Vegetarian Borscht Cold BorschtWhite BorschtChicken Noodle SoupCabbage SoupThree-Bean ChiliRoasted Vegetable ChiliSplit Pea SoupLentil SoupMushroom Barley SoupVegetable SoupButternut Squash SoupTomato Rice SoupCold Cucumber SoupBeef StockChicken StockVegetable Stock WHEREVER YOU GO, there is soup: Big, warm pots of soup can be found simmering on stoves in every country in the world. There''s a reason for that. Soup is the original comfort food. It''s digestible--didn''t your mother serve you soup when you had an upset stomach?--and it''s economical, too. Back in Ukraine, where food had to be stretched, especially during the long, harsh winters, soup was a lifesaver. So it''s no surprise that soup has been offered at Veselka since its opening day. Long before Seinfeld made the soup guy famous, we were ladling it out by the gallon. Soup is very forgiving, too. If you''ve never cooked a thing in your life, soup is the perfect place to start--it''s impossible to get it wrong, and any misstep can be fixed. After you''ve made these recipes a few times, you should feel free to experiment with them. If you''ve got a handful of cooked rice, use that in place of barley, or add some leftover vegetables, as long as you think their taste will blend. The only thing that soup won''t forgive is low-quality ingredients. I don''t believe in saving a dollar here and a dollar there; I think in the end you make more money with quality. So at Vese
From the Publisher
For more than fifty years, customers have crowded into Veselka,
a cozy Ukrainian coffee shop in New York City's East Village, to
enjoy pierogi, borscht, goulash, and many other unpretentious
favorites. Veselka (rainbow in Ukrainian) has grown from a
simple newsstand serving soup and sandwiches into a
twenty-four-hour gathering place, without ever leaving its original
location on the corner of East Ninth Street and Second Avenue.
Veselka is, quite simply, an institution.
The Veselka Cookbook contains more than 150 recipes,
covering everything from Ukrainian classics (potato pierogi, five
kinds of borscht, grilled kielbasa, and poppy seed cake) to dozens
of different sandwiches, to breakfast fare (including Veselka's
renowned pancakes), to the many elements of a traditional Ukrainian
Christmas Eve feast.
Veselka owner Tom Birchard shares stories about Veselka's celebrity
customers, the local artists who have adopted it as a second home,
and the restaurant's other lesser-known, but no less important,
longtime fans, and he offers a behind-the-scenes look at what it
takes to serve five thousand gallons of borscht a year and to craft
three thousand pierogi daily---all by hand.
The Veselka Cookbook will delight anyone with an interest
in Ukrainian culture, New York City's vibrant downtown, and the
pleasures of simple, good food.
About the Author
Tom Birchard has worked at
Veselka since 1967 and assumed ownership from his
father-in-law in 1975. Veselka has grown steadily since and has
expanded several times. The restaurant now employs approximately
seventy-five people and recently celebrated its fiftieth
Natalie Danford has written about food,
restaurants, and cookbooks for Fine Cooking, Eating
Well, Health, Vegetarian Times, and many
other publications. She is also the author of the critically
acclaimed novel Inheritance, published by St. Martin's
They live in New York City. Visit Veselka's Web site at
Praise for Veselka
"It's one thing to have delicious food, it's another thing to have
it available twenty-four hours a day. Veselka has always been
there when I've had a three a.m. pierogi emergency."
- Jon Stewart
"Veselka excels at comfort food. . . . Even better are the
Ukrainian specials. Whatever your mood, something on Veselka's menu
will appeal to you."
- TimeOut New York
"Borscht, whether hot or cold, is hot these days, as a
culinary glasnost. The best borscht happens to be found at an old
standby, the twenty-four-hour Ukrainian cafe, [Veselka]."
- New York Magazine, The Best of New York
"Whenever the craving hits for hearty Eastern European fare,
Veselka fits the bill with fluffy and light pierogi, stuffed
cabbage, grilled Polish kielbasa, freshly made potato pancakes, and
classic soups, such as a sublime borscht. Breakfast is special
here. If all you want is a burger, don't worry---it's a classic,