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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.
- Sales Rank: #228532 in Books
- Brand: Brand: Thomas Dunne Books
- Published on: 2009-10-27
- Released on: 2009-10-27
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.44" h x 1.02" w x 7.81" l, 1.63 pounds
- Binding: Hardcover
- 272 pages
- Used Book in Good Condition
From Publishers Weekly
What started as a modest candy shop/newsstand in 1954 grew into a humble lunch counter and is now a bustling 24-hour restaurant in New York's East Village. Ukrainian fare mixed with American favorites fill the pages of this gift-sized restaurant cookbook, interspersed with the history and stories of the people behind the business as well as an introduction to and celebration of Ukrainian culture. Broken down by course (with additional chapters including Breakfast Anytime), recipes for popular dishes such as borscht, pierogi and banana chocolate chip cupcakes are accessibly written. Diner food, including tuna melts, hamburgers, buttermilk pancakes and apple pie, have more than their fare share of space, but are offset with Ukrainian gems such as kutya, a wheat berry dish; uzvar, dried fruit compote; and bigos, a pork stew with sauerkraut and onions. The spirit of community that grew from this beloved neighborhood spot (veselka means rainbow) informs the pages of this unique cookbook, which brings readers everywhere a little piece of a New York institution. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
“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, too.” ―Frommer's
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 anniversary.
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 Press.
Most helpful customer reviews
32 of 33 people found the following review helpful.
The Cookbook I've Been Waiting For...
By Gloria Sosnoski
If you live in New York City, Veselka'a is probably your best friend already; and if you don't, it's worth a trip to New York. The Borscht is the best, as are the pierogis, the soups, and also the tastiest burger. All the best recipes are in the cookbook. The ingredients are accessible and the recipes easy to follow. And if you read the stories as you go along, it's the next best thing to being there. If you love Ukranian food, American food, and good food in general, treat yourself and buy this book. Then buy another copy to give to your best friend who also loves good food. Now I'm waiting for the sequel...
14 of 15 people found the following review helpful.
Memories
By Jean E. Hawrylo
The comfort foods of my childhood were pierogi, filled cabbage, kasha, varnishkas, and cabbage soup. My mother cooked without recipes and over the years some of my attempts to duplicate these foods have been successful, some not. Then my sister told me about Veselka and its cookbook. This tome is my call home to check on a recipe. It brings back memories of parents, grandparents, aunts, uncles, cousins and siblings gathered around long tables on Christmas or Easter, or around the kitchen table in my grandmother's kitchen. This food tastes like it does in my memory. A visit to Veselka is on the itinerary during a trip to New York City.
This cookbook definitely needs to be in the kitchen of anyone interested in Eastern European cooking.
8 of 8 people found the following review helpful.
great gift
By Forester203
I bought this as a birthday present for a fabulous cook with Ukranian roots -- she loves it.
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