Buy Book "Modern Ukrainian cuisine" in Ukrainian

It is probably well known that Ukrainian traditional cuisine is famous for its borsch with pampushkas, dumplings, and dishes with bacon, but in fact, residents of different regions of our country have different taste preferences, so to learn recipes for delicious dishes that residents of Transnistria, Podillya, Zakarpattia, the Center, the East, the West, and the South of Ukraine enjoy, you should use Volodymyr Rostovsky’s book Modern Ukrainian Cuisine, which contains the best recipes from different ethnographic regions of our homeland. In my opinion, this collection can be called a real encyclopedia of Ukrainian food, which is worth reading not only for those who want to improve their culinary skills, but also for all patriots who want to learn as much as possible about the traditions of their native land. In addition, this publication will be useful for all gourmets, because there are so many delicious recipes on its pages that it is simply impossible not to like at least one of them. For example, I liked the salad called Chernihiv salad, which consists of boiled potatoes, boiled carrots, cucumbers, sweet peppers, green peas, green onions and mayonnaise dressing, and is served in a frame of eggs, carrots, cucumbers and onions…

Undoubtedly, every good Ukrainian housewife has a favorite cookbook as an indispensable assistant in the kitchen. This book is the wonderful and interesting cookbook “Modern Ukrainian Cuisine” by the well-known and popular author Volodymyr Rostovskyi, published by the well-known publishing house Kondor. It was written in the beautiful and melodious Ukrainian language and published in two thousand sixteen. This surprisingly interesting book is quite voluminous, containing one hundred and thirty-four pages of surprisingly valuable and informative information. The author has collected and very successfully presented six extremely interesting chapters, namely: “Center of Ukraine,” “East of Ukraine,” “South of Ukraine,” “Podniprovia,” “Polissya,” and “Western Ukraine.” We would also like to note here that some of the six chapters presented have not yet been seen in other culinary publications, which we consider extremely positive and interesting, as well as informative. After all, the art of cooking plays an extremely important role in the culture, the formation of family traditions and the life of our society. Every housewife strives to convey love, care, and concern for her family, neighbors, and friends through her dishes. Therefore, it will be very valuable to get acquainted with the peculiarities of cooking various dishes from different regions. This will certainly enrich our understanding of other flavor characteristics and preferences that are inherent in many other regions, such as: Kyiv, Chernihiv, Poltava, Sumy, Kharkiv, Odesa, and many other regions. It was also very interesting to learn that in Kyiv, coffee and pastry shops such as Coffeeum and Coffee Time are actively developing; in Dnipro, caffeine and pastry shops; and how different areas of the restaurant business have been developing in different regions in recent years. An interesting book that will undoubtedly enrich your culinary library!