Baba the Cook by Natalka EvanishenBaba the Cook by Natalka Evanishen

Baba the Cook

byNatalka Evanishen

Spiral Bound | May 15, 1998

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More than just an assortment of recipes, this book is a tribute to the life of a truly beautiful person. Natalka Evanishen, also known as Natalie, or just plain Nat, was a real friend to everyone.

This book is a collection of her favorite recipes, along with little stories of where, when and from whom she got the recipes. The book also contains photographs of Natalka through her life, as well as pictures of the people who gave her the recipes.

Title:Baba the CookFormat:Spiral BoundProduct dimensions:168 pages, 8.5 × 5.5 × 0.5 inShipping dimensions:8.5 × 5.5 × 0.5 inPublished:May 15, 1998Language:English

The following ISBNs are associated with this title:

ISBN - 10:0969774893

ISBN - 13:9780969774891


Read from the Book

Baba the Cook   NACHYNKA, OLD FASHIONED   SautÈ:   1 chopped onion          1 cup butter   Bring to a boil: 1 quart raw (not pasteurized) milk   Add:     1 1/2 cups corn meal          2 teaspoons baking powder          1/2 teaspoon salt          2 teaspoons sugar          1/2 cup white flour          Pepper to taste   Stir well.   Add:     2 well-beaten eggs   Stir over low heat till thick.   Bake in a greased pan at 300F for 1 hour.     Nachynka is a traditional Ukrainian food. This “old-fashioned” recipe came from Hafia Piniuk of Vernon, BC in 1962. Hafia was very fussy about her nachynka. It always had to be “just so.” She was a friend of my mother and father Ivan and Efymia Hawrysh when they lived in Vernon.   It could be that in the old days people had only raw milk, and that is why the recipe calls for unpasteurized milk.