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

Classic Russian Cuisine

Author: Alla Sacharow
Publisher: Arcade Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 288

Book Description
Includes photographs of Russian countryside and cities, Russian tables, folk art, illustrations which accompany the recipes, and some explanations of the history of Russian cooking and Russian social life and customs.

Please to the Table

Author: Anya Von Bremzen
Publisher: Workman Publishing
ISBN: 9780894807534
Category : Cooking
Languages : en
Pages : 692

Book Description
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan

Salt & Time

Author: Alissa Timoshkina
Publisher: Interlink Books
ISBN: 9781623718053
Category : Cooking
Languages : en
Pages : 240

Book Description
NEW IN PAPERBACK! A collection of delicious modern recipes from Siberia and beyond Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake. In Alissa Timoshkina’s words: “Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia—or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches—revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.”

Beyond the North Wind

Author: Darra Goldstein
Publisher: Ten Speed Press
ISBN: 0399580409
Category : Cooking
Languages : en
Pages : 322

Book Description
100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. IACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST AND FORBES “A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate—with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.

The Best of Russian Cooking

Author: Alexandra Kropotkin
Publisher: Hippocrene International Cookb
ISBN: 9780781801317
Category : Cooking
Languages : en
Pages : 0

Book Description
This classic cookbook offers so much more than a collection of recipes-it captures the spirit of the Russian people and their cuisine. From zavtrak (breakfast) to uzhin (dinner), Russians love to eat heartily. Originally published in 1947, The Best of Russian Cooking is a treasured classic that combines authentic Russian recipes with culinary tips and invaluable cultural insights. This expanded edition features a concise list of menu terms, sections on Russian table traditions and mealtimes, and a guide to special cooking utensils. A survey of the tastiest Russian cuisine, this book includes 300 recipes for popular dishes such as beef stroganoff and borscht, as well as many lesser-known dishes which are daily fare in Russia-kotleti (meatballs), piroshki (dumplings with meat or vegetables) and tvorojniki (cottage cheese cakes).

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.

The Soviet Diet Cookbook: exploring life, culture and history – one recipe at a time

Author: Anna Kharzeeva
Publisher: Litres
ISBN: 5043634480
Category : Biography & Autobiography
Languages : ru
Pages : 351

Book Description
Автор книги решила проверить, насколько актуальны рецепты из Книги о вкусной и здоровой пище. Для этого она приготовила больше 100 блюд из книги и попросила свою бабушку поделиться воспоминаниями о советском времени. Итогом стала книга, в которой записана устная история одной семьи через призму старых рецептов.

The Rye Baker: Classic Breads from Europe and America

Author: Stanley Ginsberg
Publisher: W. W. Norton & Company
ISBN: 0393245225
Category : Cooking
Languages : en
Pages : 521

Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

Beyond Borscht

Author: Tatyana Nesteruk
Publisher: Page Street Publishing
ISBN: 1624149618
Category : Cooking
Languages : en
Pages : 410

Book Description
Authentic Recipes for the Hearty, Comforting Foods of Ukraine Bring the warming, fresh and savory flavors of Ukraine and Eastern Europe into your kitchen. This beautiful and personal collection was born from Tatyana Nesteruk's authentic Ukrainian family recipes passed down through generations. From growing up in a close-knit Slavic community that gathered daily to celebrate food, Tatyana learned the art of honoring tradition while also making the recipes accessible for the modern home cook. Her simple instructions and treasure chest of time-honored dishes will have you flawlessly re-creating the food you love—or have yet to discover! Capturing the classic tastes of Eastern Europe is easy, thanks to Tatyana’s nifty cooking hacks, such as rinsing cottage cheese to quickly transform it into the beloved tvorog (farmer’s cheese). Dive into timeless recipes like Beef and Cheese Piroshki (hand pies), Smoked Salmon and Caviar Blini and Classic Beef Borscht. Whip up epic main dishes like Shashliki (Shish Kebabs), Plov (Beef and Garlic Rice Pilaf) and Potato Latkes with Chicken, and pair them with delicious sides like Mushroom Buckwheat and Olivier Potato Salad for a truly unbeatable spread. With desserts like Sweet Cherry Pierogi and Poppy Seed Roll, you’ll be transported back to the old world with each delicious bite. If you grew up eating this incredible cuisine, visited this part of the world and can’t stop dreaming of the food, or are trying these authentic dishes for the first time, the unique, comforting and nostalgic flavors packed into Tatyana’s recipes will send your taste buds on an unforgettable journey.