The Best of Ukrainian Cuisine (Hippocrene International Cookbook Series)
This compendium of Ukrainian cookery contains more than just your typical babka and borshch–it features more than 200 authentic Ukranian recipes with the special touch that, until now, only a Ukrainian grandmother could provide. The Best of Ukrainian Cuisine gives away grandmother’s trade secrets, enabling cooks to create everything from a simple salad to an entire Ukrainian …
Azerbaijan, the land of fire’, is full of infinite beauty and treasures; moreover it offers a wide variety of cultural attractions. As part of the South Caucasus, the country lies between the Mountains and Asia Minor and the Black and Caspian Seas. Just as diverse as the landscape is Azerbaijani cuisine: hearty lamb dishes, sticky sweet baklava, and …
With this handy, easy-to-follow guide you can create over 200 hearty flavorful dishes that have delighted the Russian palate for generations. Here are complete recipes for such taste-tempting traditional fare as borsch, shashlik of salmon, Russian meatloaf with rice zrazy, Russian squab in sour cream, potato kotlety, pirozhki and pirogi, blini, the traditional Easter dessert paskha, and many …
Pirogi, vodka and blini are familiar enough to many people, but what surprises might await us when we try ukha, khachapuri, or plov? Russia, aind the former Russian Empire, offer a wealth of culinary delicacies that are hardly known to us, a myriad of foods and flavors fed by the most diverse influences and cultures at the intersection …
Travel to postSoviet Siberia and the Russian Far East with author Sharon Hudgins as she takes readers on a personal adventure through the Asian side of Russia—an area closed to most Westerners and many Russians prior to the 1990s. Even today, few people from the West have ridden the TransSiberian railroad in winter, stood on the frozen surface …
Basic Borsch includes beef, assorted vegetables, potatoes, sour cream and tomato puree; Moscow Borsch engulfs bacon and one more beet. Vegetables for stew are apt to be fried before adding; and how about little pies with fish and noodle filling, egg and onion? The authors supply recipes for rich, many-textured dishes concocted for icy Siberian nights. A bit …
Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two different continents-Europe and Asia-to create unique, immense flavors.Peter the Great; Ivan the Terrible; Kathryn the Great; and Nicolas the Second, the last Russian …
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 …