CRAFT by Under My Host® Issue No. 18 Made in America: Part III - Page 102

W W W. C R A F T BY U M H . C O M C O O KS H E LF Best Coast Books By Erin Jimcosky Photography by Philip Jimcosky 4 O O 4 . Kachka A Return To Russian 1 Cooking by Bonnie Frumkin Morales and Deena Prichep • $40 1 . The Alaska From Scratch Cookbook by Maya Wilson • $40 This cookbook is a little difficult to classify; it has many influences. Since the Alaskan influence is the strongest in this book, I think I’ll describe it as Wilson describes herself--a “West Coaster.” The food in these pages is hearty and cozy but without being terribly heavy. As the reader, I feel like I am getting part of the Alaskan experience along with the author, and I love it. As far as the recipes go, Hunters Pie with Moose? Slow-Roasted King Salmon with Cucumber Dill Sauce? Kenai Burgers? Oh, hell yes! Seriously, though, that Kenai cheese is delightfully indulgent, you should make it. 2 . Hawker Fare by James Syhabout and John Birdsall • $40 Hawker Fare is just plain awesome. Well, perhaps “plain” isn’t the best choice of words because these recipes are anything but. Syhabout doesn’t dumb down cuisine for a Western audience, but shows just how incredible dishes like Som Moo Tawn (fried fermented pork jowl) and Jaew Mang- Da (water beetle chili dip) can be. I will always be indebted to Syhabout for introducing me to Som Moo (Thai/Lao soured pork sausage). My husband grew up eating a (possibly) Polish version of sausages pickled in vinegar, but these are at a whole different level with actual fermentation hap- pening. My taste buds thank you, sir. O 2 The wall came down and nearly 30 years later, we get Kachka and a rudimentary understanding of Soviet foods from the satellites to the shiny little mystery candies at the Russian market. Recipes like Chebureki (little hand pies) and Armenian Pumpkin Dolmas fill this educational and in- spired book. I even learned about en- tertaining Soviet style. Now, I should mention that this is not a stark book filled with communist mandated dishes but an exploration of the cul- tures that made up the USSR and the family history of Frumkin Morales, the chef and owner of Kachka. P.S. The Beet Gin is ridic. Give it a whirl. 3 . Chinese Soul Food by Hsiao-Ching Chou • $25 Smacked Cucumber, Chili Oil, Hot and Sour Soup, and Simple Congee are just a small sampling of the delicious Chinese home cooking this book serves up. The reader will learn the ins and outs of everything from dumplings to the knife skills needed to make the recipes. There is even a primer on soy sauce. If I can make one recommendation to you, make the Green Onion Pancakes. They are extremely addictive. 3 O © Hundred-to-One LLC 2018. All rights reserved.