You cannot separate Russians from their vodka or vodka from Russia. For over 600 years, this proud Slavic culture has – for good or ill – been inextricably bound up with their national drink. This has been expressed in literature, song, politics, history and every aspect of popular culture. In this comprehensive, quixotic and addictive book, Edwin …
M.:”Ivan Fedorov”, 2000, 136 p., soft cover, illustrated, large format, in English (“Russian classics”). Contents: Zakuskas or Hors-d’oeuvres, Salads, Zakuska Pies and Pasties, Fish Soup, Cabbage Soup and Borshch, Fish, Meat, Game and Poultry, Cereals, Pasta, Poaches and Omelettes, Potatoes, Vegetables and Mushrooms, Tea-Time, Russian-Style Lenten Fare, Holiday Recipes. The illustrated art book, “Russian Cuisine”, features the most …
Reviews (1st edition) …one of the most comprehensive books on Russian Food. – Michael Bateman, Independent on Sunday Recipes are presented clearly and methodically spiced by literary quotations – style is modest and pleasing. – Alan Davidson, Petit Propos Culinaires No.32 An attractive presentation of simple, basic Russian dishes. The book also contains an interesting chapter on …
Food Culture in Russia and Central Asia (Food Culture around the World)
Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with …
Borsch, also known as borscht, is perhaps the best known Eastern European food dish worldwide. Few, however, know that the earliest recorded references to it are found in 10th century Polish documents. Fewer know that originally borsch was not cooked with beets, a plant that entered widespread use in Eastern Europe only around the 15th century. And only …
Cocktails of the South Pacific and Beyond – Advanced Mixology
This book belongs on the shelf of every single serious cocktail enthusiast. The author reveals long forgotten methods of producing cocktails from over a century of his family’s business in the liquor trade (before, during and after Prohibition) and extensive experiences traveling around the world spanning from Polynesia to Eastern Europe. Nearly a hundred recipes that have never …
Some cooks are experts with herbs and spices, others with marinades or even smoke, but Sophie was an expert with salt. A Chinese once asked a class of aspiring chefs what they believed was the most important element in fine cooking. One said it was the quality of the ingredients, another said the technique. Although both are important, …
The Art of Uzbek Cooking (Hippocrene International Cookbooks)
A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. Meat pies from India, soups and cakes from Russia, and noodles from China coexist with varied spices, dried fruits and nuts, and traditional golden flat breads. The Art of Uzbek Cooking provides an introduction …
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 …
This book presents recipes for traditional Lithuanian cooking at its best, with plenty of inspiration from local culinary traditions. Lithuanian cuisine is known for its simplicity; it is the product itself which above all gives the dish its flavor, followed by various additional ingredients and seasoning. The natural and healthy character of its dishes is what makes Lithuanian …