Olha Franko (Bilevych, 1896–1987), my grandmother, was a wonderful cook. It's no surprise: from 1920, she lived in Vienna where she attended culinary courses at the Higher School of Home Economics. In 1929, in Kolomyia, she published her first cookbook, Practical Kitchen (Persha ukrainska zahalno-praktychna kukhnia). As a child, I loved being in the kitchen watching my grandmother cook. The recipes in my family have been passed down from generation to generation: from grandmother Olha to my mother Vira, from mum to me, and from me to my children and grandchildren. That's why I want to share these recipes not just within the family, but make them accessible to everyone.
Bon appétit everyone!
Ivanna Miliyanchuk
(From Olha Franko's <em>Practical Kitchen</em>, 1929.) Olha Franko, who studied cooking in Vienna, was certainly no stranger to European classics. Her <em>Tsyboulivka</em> is a sophisticated city-dweller's take on the French onion soup, adapted to Galician tastes: no wine, no cheese topping, but beautifully enriched with silky egg yolks and a traditional <em>zaprazhka</em>…
(From Olha Franko's book "Practical Kitchen") The quince – a fruit originating from Cydonia – was for the Greeks the tree of Aphrodite, its fruits cherished as symbols of love. The Romans embraced this tradition, with Venus as its patron. At Roman weddings, it was customary to offer quinces to the newlyweds …
(From Olha Franko's book <em>Practical Kitchen</em>) The soufflé is an invention of French cuisine. The word « soufflé » means airy. This dish is known for its light and porous texture. The history of the soufflé dates back to the 17th century. It was invented by the chef of the French king Louis XVII. The king loved to enjoy this light dish at breakfast. …
(From Olha Franko's book "Practical Kitchen") Chestnut pudding is one of the many varieties of English pudding. The earliest puddings were savoury and served as a main course. Sweet versions, offered as dessert, came along later. They are prepared in the oven or steamed, served warm or cold, and eaten with vanilla ice cream, caramel, or …
(From Olha Franko's book "Practical Kitchen", 1929) Ingredients Preparation
(From Olha Franko's book "Practical Kitchen", 1929.) We find virtually the same method of preparation in the cookbook by Lucyna Ćwierczakiewiczowa, « 365 obiadów za pięć złotych », published in Warsaw in 1860. There it goes by the name « Zupa biała ». The pearl barley is not simply added to the soup. It is cooked separately, worked together with butter and blended with sour cream — and only then stirred into the broth. …
A young Ukrainian cook stumbles upon a 1929 cookbook — and its author's ghost. The Taste of Freedom is the film that brought Olha Franko back to life for a whole new audience.
