Classic Russian Cooking

Author: Elena Molokhovets
Publisher: Indiana University Press
ISBN: 9780253212108
Category : Cooking
Languages : en
Pages : 710

Book Description
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc

Cooking in Russia - Volume 3

Author: Greg Easter
Publisher: International Cuisine Press
ISBN: 9781934939956
Category : Cooking
Languages : en
Pages : 292

Book Description
In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of onions, or what bay leaves actually do at the chemical level, or what makes foods a certain color and what that color indicates, or why fresh tomatoes are sometimes combined with pureed tomatoes in sauces, or the science of how flambeing changes the flavor profile of a dish, or why stocks have to be simmered at a specific temperature for optimum results, and many other such questions, here are the scientifically accurate answers presented in clear language. The text is also sprinkled with tidbits of food history and a humorous take on life in restaurant kitchens. Perhaps even more valuable for chefs and serious cooks, the author introduces a never before seen method for producing your own tertiary flavorings, which are those psychologically tantalizing additives that are the trade secrets of commercial food manufacturers. Only instead of using bottles of chemicals, here this is accomplished using only natural foods, ordinary kitchen equipment and a brilliant novel technique. There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book. Understanding food chemistry has never been more important than in this age of molecular gastronomy. This isn't just dry theory. You will be able to make use of these methods in any commercial or home kitchen immediately."

Cooking in Russia -

Author: Greg Easter
Publisher: International Cuisine Press
ISBN: 9781934939963
Category : Cooking
Languages : en
Pages : 228

Book Description
In this second volume, the author continues to share his decades of experience with professional tips and trade secrets from restaurants around the world. In addition to dozens of restaurant-tested recipes (each one with highly detailed step-by-step directions), this volume contains a wealth of information on such topics as producing your own dried seasonings from unexpected ingredients, technical aspects of braising, a lot about molecular flavor chemistry, microwave oven physics (and why you should care), mastering the art of cooking perfect steaks (including an original chart that will change how you think about cooking meat), a guide to spices from India and the reasons for toasting spices in different ways, a dozen common food myths debunked, selecting wines for cooking, some interesting food history, and more.

Kachka

Author: Bonnie Frumkin Morales
Publisher: Flatiron Books
ISBN: 1250089204
Category : Cooking
Languages : en
Pages : 405

Book Description
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.

Stalin's Scribe

Author: Brian Boeck
Publisher: Simon and Schuster
ISBN: 1681779390
Category : Biography & Autobiography
Languages : en
Pages : 336

Book Description
A masterful and definitive biography of one of the most misunderstood and controversial writers in Russian literature. Mikhail Sholokhov is arguably one of the most contentious recipients of the Nobel Prize in literature in history. As a young man, Sholokhov’s epic novel, Quiet Don, became an unprecedented overnight success. Stalin’s Scribe is the first biography of a man who was once one of the Soviet Union’s most prominent political figures. Thanks to the opening of Russia’s archives, Brian Boeck discovers that Sholokhov’s official Soviet biography is actually a tangled web of legends, half-truths, and contradictions. Boeck examines the complex connection between an author and a dictator, revealing how a Stalinist courtier became an ideological acrobat and consummate politician in order to stay in favor and remain relevant after the dictator’s death. Stalin's Scribe is remarkable biography that both reinforces and clashes with our understanding of the Soviet system. It reveals a Sholokhov who is bold, uncompromising, and sympathetic—and reconciles him with the vindictive and mean-spirited man described in so many accounts of late Soviet history. Shockingly, at the height of the terror, which claimed over a million lives, Sholokhov became a member of the most minuscule subset of the Soviet Union’s population—the handful of individuals whom Stalin personally intervened to save.

The People of Russia and Their Food

Author: Ann L. Burckhardt
Publisher: Capstone
ISBN: 9781560654353
Category : Juvenile Nonfiction
Languages : en
Pages : 56

Book Description
Describes food customs and preparation in Russia, along with regional dishes and cooking techniques. Includes recipes for a variety of Russian meals.

CCCP Cook Book

Author: Olga Syutkin
Publisher: Fuel Publishing
ISBN:
Category : Art
Languages : en
Pages : 200

Book Description
This book contains over 60 recipes, each introduced with an insightful historical story or anecdote, and an accompanying image, spanning such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni. As the Soviet Union struggled along the path to Communism, food supplies were often sporadic and shortages commonplace. Day to day living was hard, both the authorities and their citizens had to apply every ounce of ingenuity to maximize often inadequate resources. The stories and recipes contained here reflect these turbulent times: from basic subsistence meals consumed by the average citizen (okroshka), to extravagant banquets held by the political elite (suckling pig with buckwheat), and a scattering of classics (beef stroganoff) in between. Illustrated using images sourced from original Soviet recipe books collected by the author. Many of these sometimes extraordinary-looking pictures depicted dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of 'aspirational' fantasy for the average Soviet household. In their content and presentation the pictures themselves act as a window into cuisine of the day, in turn revealing the unique political and social attitudes of the era.

The Cookbook : Russian House #1 Culinary Secrets

Author: Tatyana Urusova
Publisher: Tatyana Urusova
ISBN:
Category : Cooking
Languages : en
Pages : 151

Book Description
This is a unique spin on Russian cuisine: Russian fusion with a California accent. Each recipe from the book contains a twist that makes the dishes interesting and delicious! Many recipes in the book go back to our childhood in Russia. It took us some time to find American food alternatives and recreate those dishes with the same familiar home flavor, but it turned out well! We like to cook and we like to experiment but we are not professional chefs by any means. Our culinary style is shaped by the nostalgia for the scrumptious meals lovingly cooked by our moms and grandmas, as well as traveling the world and getting to know various foods and cuisines. As a result, we created our own signature recipes that are memorable, unique and taste great. In our book we share ideas - not rigid guidelines - and we invite you to join our community of co-creation. Although our approach to cooking is more creative than scientific, the ever so common "Wow!" reaction to the first bite tells us that we are onto something. Our recipes are not just unique, but also very healthy! Organic, gluten-free, dairy-free, fat-free, vegan; there are so many ways that people choose to nourish themselves that challenge the norms of traditional Russian cooking. Our book can be a great source of inspiration for your fusion cuisine experiments and can awaken your creative culinary spirits We carefully selected our best recipes so that friends and families can nourish their souls by coming together and spending time with people they love, and can nourish their bodies by eating healthy and nutritious food. Our cookbook will help you: To replicate the most popular dishes from Russian restaurant using easy and detailed recipes. To cook delicious and healthy Russian meals adapted to American palate and food availability. To chose from a wide variety of vegetarian and vegan options. Our recipes are a great addition to your everyday recipes, which compliments health and open, cosmopolitan spirit! To develop a strong knowledge of Russian food culture and enable you to start experimenting with fusion culinary style. And you will have a chance to spend time with friends or family cooking and sharing meals together! About us: Russian house #1 is an experimental restaurant and intentional community for spiritual development. http://www.russian-house1.com/ Founded in 2015 and operating with a "no menu, no price" honor system, Russian House #1 relies on people’s free will and the culinary masterpieces of its team members. For over 3 years we have been offering a unique dining experience on the Russian River in Jenner, California, where the River meets the Ocean…

Russian Cookbook

Author: Susan Sam
Publisher:
ISBN:
Category :
Languages : en
Pages : 72

Book Description
- This Russian Cookbook: For Beginners Made Easy Step by Step. - Contains a variety of traditional Russian recipes. - Each recipe has a simple step that can be easily followed. - You will find Russian cooking food interesting and happy. - Your hands will make a deep impression on your family and friends. - Common Russian dishes consist of salads, vegetables, unsalted soups, pickles, primary courses of meats, beef, pork, seafood, and mashed taters, boiled or sautéed, and also contains egg, caviar, smoked cigarettes fish, bread, butter, soup, Czechia, espresso. And desserts like cakes or your preferred ice cream and seasonal fresh fruit. - The most well-known Russian food might be them. Traditional cauliflower soup (Shchi), beetroot soup (Borsch), Russian dumplings (Pelemeni), potato salad (Stilichnii), pork stew (Azu), stewed meat in rich cream (Beef Stroganoff), Chicken Kyiv (Chicken Kiev), etc.

Cooking the Russian Way

Author: Gregory Plotkin
Publisher: Lerner Publications
ISBN: 9780822541202
Category : Juvenile Nonfiction
Languages : en
Pages : 80

Book Description
Introduces the cooking and food habits of Russia, including such recipes as beet soup or borscht, stuffed pastries or pirozhki, and beef stroganoff; also provides brief information on the geography and history of the country.