Kachka

Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food. The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths. Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.

An account of the book publisher who is home to more Nobel Prize-winning writers than any other publishing house in the world reveals the era and city that built FSG through the stories of two men--Roger Straus and Robert Giroux.

If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.

Choosing what to do with your life begins with imagining yourself in a career. Using stories of real practitioners in the field, the Masters at Work series offers the opportunity to see through the eyes of someone who has mastered a profession and learn what the risks and rewards of a job really are. According to a LinkedIn survey that polled 8,000 professionals, the second most popular childhood dream job for respondents was a veterinarian. It’s a career that appeals to many, due to its involvement with animals and association with helping and doing good. Still, much of the day-to-day elements of the job are not known by the wider public. This series, and individual guide, provides valuable and relevant information about what daily life for a professional veterinarian is like, and will be a vital resource for anyone interested in pursuing the path. Is there such a thing as a typical veterinarian? Journalist and author Boris Kachka sets out on a journey, determined to discover how to turn a childhood dream into a real career. Becoming a Veterinarian is a behind-the-scenes, honest, and inspiring look at the day-to-day life of a veterinarian through the eyes of four people who have made this career their life’s work. There’s Michael, who thought he would be an architect, but instead works with urban pets at the ASPCA in New York; Elisha, who studied dance before she began treating cows, cats, and horses; Idina, who was injured in a car accident and was forced to find a second career; and Chick, who was earning a Masters in economics but turned to veterinarian science after he began working nights at an animal hospital. With each, Kachka dives into every element of the job: science, surgery, financials, finding a program, and everything in between.

George Hall is an unobtrusive man. A little distant, perhaps, a little cautious, not quite at ease with the emotional demands of fatherhood or of manly bonhomie. “The secret of contentment, George felt, lay in ignoring many things completely.” Some things in life can’t be ignored, however: his tempestuous daughter Katie’s deeply inappropriate boyfriend Ray, for instance, or the sudden appearance of a red circular rash on his hip. At 57, George is settling down to a comfortable retirement, building a shed in his garden and enjoying the freedom to be alone when he wants. But then he runs into a spot of bother. That red circular rash on his hip: George convinces himself it’s skin cancer. And the deeply inappropriate Ray? Katie announces he will become her second husband. The planning for these frowned-upon nuptials proves a great inconvenience to George’s wife, Jean, who is carrying on a late-life affair with her husband’s ex-colleague. The Halls do not approve of Ray, for vague reasons summed up by their son Jamie’s observation that Ray has “strangler’s hands.” Jamie himself has his own problems — his tidy and pleasant life comes apart when he fails to invite his lover, Tony, to Katie’s wedding. And Katie, a woman whose ferocious temper once led to the maiming of a carjacker, can’t decide if she loves Ray, or loves the wonderful way he has with her son Jacob. Unnoticed in the uproar, George quietly begins to go mad. The way these damaged people fall apart — and come together — as a family is the true subject of Haddon’s hilarious and disturbing portrait of a dignified man trying to go insane politely. A Spot of Bother is Mark Haddon’s unforgettable follow-up to the internationally beloved bestseller The Curious Incident of the Dog in the Night-time. Once again, Haddon proves a master of a story at once hilarious, poignant, dark, and profoundly human. Here the madness — literally — of family life proves rich comic fodder for Haddon’s crackling prose and bittersweet insights into misdirected love.

A revealing guide to a career as a film producer written by acclaimed author Boris Kachka and based on the real-life experiences of award-winning producers—required reading for anyone considering a path to this profession. At the center of every successful film is a producer. Producers bring films to life by orchestrating the major players—screenwriters, directors, talent, distributors, financiers—to create movie magic. Bestselling author and journalist Boris Kachka shadows award-winning producers Fred Berger and Michael London and emerging producer Siena Oberman as movies are pitched, financed, developed, shot, and released. Fly between Los Angeles and New York, with a stop in Utah at the Sundance Film Festival, for a candid look at this high-stakes profession. Learn how the industry has changed over the decades—from the heyday of studios to the reign of streaming platforms. Gain insight and wisdom from these masters’ years of experience producing films, from the indie darlings Sideways and Milk to Academy Award–winning blockbusters like La La Land. Here is how the job is performed at the highest level.

100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. IACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST AND FORBES “A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate—with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.

Offers a survey of commercial products created in Russia during the 1960s and 1970s through photographs and essays that describe the inspiration, design, and consumer success of each product.