Author(s): Benny Roff
This book is a celebration of the food and passion behind this Melbourne institution. The book is split into three chapters: "Tears", which is the story of how the restaurant came about; "Vodka", which is a definitive guide to Polish vodkas, vodka tasting notes and how to match food with vodka, as well as recipes for the restaurant's most popular cocktails; and "Borsch", which features warming Polish classics, such as cabbage rolls, blintzes, beetroot soup and borsch, as well as modern dishes, desserts and sharing plates. Edgy photography by Mark Roper, a comprehensive guide to vodka, and delicious, popular recipes make Borsch, Vodka andamp; Tears an instant classic for fans beyond the restaurant itself.
Benny Roff began cooking professionally at 24 and graduated from the California Culinary Academy in 2001. He has cooked at Le Bernadin in New York City, Jardini re in San Francisco and Kensington Place in London. He moved to cocktails in 2006 and managed Borsch, Vodka and Tears in Melbourne's Windsor for three years, where he conducted extensive empirical research into vodka. He currently lives and works in Brunswick, Melbourne.