Author: Olia Hercules

Olia Hercules is a Ukrainian-born chef and food writer who documents regional cooking through recipes, memory, and close attention to place. Summer Kitchens explores seasonal cooking spaces traditionally built near homes and gardens across Ukraine. Bloomsbury published the book with recipes gathered through family recollection, travel, conversation, and shared cooking. Its chapters cover breads, dumplings, vegetables, preserves, broths, grilled foods, and sweets, while photographs and personal stories connect these kitchens with work, hospitality, and celebration. Hercules trained at Leiths School of Food and Wine, cooked professionally, and developed recipes before her first cookbook, Mamushka. Summer Kitchens followed Kaukasis and continues her interest in household knowledge that formal records can miss. Techniques such as fermenting, pickling, and preserving appear as living practices in daily life, tied to particular communities and landscapes.