The first book by Olia Hercules tells the tale of her life, childhood, other family stories. This however, is more than another cookery book: it defies the stereotypical views of eastern European cooking and the cold/grey portrait we in the west see the Ukraine.
Of course there are recipes for borscht and pickled cucumbers which sounds good but my all time favourite from this book is a simple recipe for a homemade cheese call sỳr made by letting raw (unpasteurised) milk curdle then draining it in muslin in the fridge and collecting the curds after a couple a days. This soft cheese tasted like a hybrid of cream cheese and sweet goats' cheese. Delicious.
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