Classic Russian Cooking

Classic Russian Cooking
Author :
Publisher : Indiana University Press
Total Pages : 710
Release :
ISBN-10 : 0253212103
ISBN-13 : 9780253212108
Rating : 4/5 (108 Downloads)

Book Synopsis Classic Russian Cooking by : Elena Molokhovets

Download or read book Classic Russian Cooking written by Elena Molokhovets and published by Indiana University Press. This book was released on 1998-07-22 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Cooking Related Books

Classic Russian Cooking
Language: en
Pages: 710
Authors: Elena Molokhovets
Categories: Cooking
Type: BOOK - Published: 1998-07-22 - Publisher: Indiana University Press

GET EBOOK

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
Classic Russian Cuisine: A Magnificent Selection of More Than 400 Traditional Recipes
Language: en
Pages: 583
Authors: Alla Sacharow
Categories: Cooking
Type: BOOK - Published: 1993-11-30 - Publisher: Simon and Schuster

GET EBOOK

Alla Sacharow's passion for Russian cooking springs from her devotion to her native land. For this unique collection she has assmebled 450 recipes, chosen from
Please to the Table
Language: en
Pages: 692
Authors: Anya Von Bremzen
Categories: Cooking
Type: BOOK - Published: 1990-01-01 - Publisher: Workman Publishing

GET EBOOK

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,
Salt & Time
Language: en
Pages: 240
Authors: Alissa Timoshkina
Categories: Cooking
Type: BOOK - Published: 2022-10-18 - Publisher: Interlink Books

GET EBOOK

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
Beyond the North Wind
Language: en
Pages: 322
Authors: Darra Goldstein
Categories: Cooking
Type: BOOK - Published: 2020-02-04 - Publisher: Ten Speed Press

GET EBOOK

100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering