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Author: Darra Goldstein Publisher: Russian Information Service ISBN: 1880100428 Category : Cooking Languages : en Pages : 226
Book Description
A definitive modern cookbook on Russian cuisine, "A Taste of Russia" layers superbly researched recipes with informative essays on the dishes' rich historical and cultural context. With over 200 recipes on everything from borsch to blini, from Salmon Coulbiac to Beef Stew, from Marinated Mushrooms to Black Bread, Goldstein shows off the best that Russian cooking has to offer.
Author: Darra Goldstein Publisher: Russian Information Service ISBN: 1880100428 Category : Cooking Languages : en Pages : 226
Book Description
A definitive modern cookbook on Russian cuisine, "A Taste of Russia" layers superbly researched recipes with informative essays on the dishes' rich historical and cultural context. With over 200 recipes on everything from borsch to blini, from Salmon Coulbiac to Beef Stew, from Marinated Mushrooms to Black Bread, Goldstein shows off the best that Russian cooking has to offer.
Author: Darra Goldstein Publisher: ISBN: 9781940585031 Category : Cooking Languages : en Pages : 278
Book Description
A Taste of Russia is the definitive modern cookbook on Russian cuisine, layering superbly researched recipes with informative essays on the dishes' rich historical and cultural context. With over 200 recipes on everything from borshch to blini, from Salmon Coulibiac to Beef Stew with Rum, from Marinated Mushrooms to Walnut-honey Filled Pies, A Taste of Russia shows off the best that Russian cooking has to offer. Redesigned with a fresh, modern presentation, the 30th anniversary edition of this classic cookbook has been revised and updated with a new preface that considers the changes in Russian culinary culture since its original publication and offers a dozen delectable new recipes, such as onion dumplings, horseradish vodka, and whipped raspberry mousse. - Publisher.
Author: Darra Goldstein Publisher: Ten Speed Press ISBN: 0399580395 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.
Author: Lora Monk Publisher: Letterpress Publishing Company ISBN: 9780985516000 Category : Cooking, Russian Languages : en Pages : 376
Book Description
Whether you are looking for food like your mother used to make, or you are looking for an exciting new cuisine to tempt your palate, A Taste of Mother Russia is the book for you. It contains over 320 authentic and exciting Russian recipes from appetizers (zakouski) to desserts and everything in between. If you are of Russian descent, you will find many old family favorites as well as new dishes to please your family. If you are new to Russian cooking, you will be amazed at the wonder of Russian cuisine. Lora Monk, the author, was taught to cook by her grandmothers in the Ukraine. She learned to cook the old dishes the old way--by taste and by eye. Since she has come to America, she has continued her love of cooking and has found recipes beyond her grandmothers' repertoire. But she still follows the simple creed they instilled into her many years ago, "Food should never be boring!"
Author: Anya von Bremzen Publisher: Crown ISBN: 0307886832 Category : Biography & Autobiography Languages : en Pages : 370
Book Description
A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations “Delicious . . . A banquet of anecdote that brings history to life with intimacy, candor, and glorious color.”—NPR’s All Things Considered Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. ONE OF THE BEST BOOKS OF THE YEAR: The Christian Science Monitor, Publishers Weekly
Author: Alla Danishevsky Publisher: America Star Books ISBN: 9781413723205 Category : Cooking, Russian Languages : en Pages : 0
Book Description
A good cookbook is a priceless addition for food connoisseurs. This one-of-a-kind cookbook consists of recipes rich in Russian culture and tales of old Russian folklore. Each page features a unique recipe, along with a folklore tale. The whole family can enjoy the taste with the tale. Beef Stroganoff and Chicken Kiev will take the reader back to the glamour and decadence of Czarist Russia. I chose the recipes that have been passed on from my grandmother to my mother, who continues to share them with me. Most of these recipes had never been written down on paper, but rather are cooked from memory. Each and every one brings back the aroma and unique taste from my days growing up in the former Soviet Union to today, when I still enjoy treating my family.
Author: Kyra Petrovskaya Publisher: Courier Corporation ISBN: 0486273296 Category : Cooking Languages : en Pages : 242
Book Description
Treasury of easy-to-follow recipes for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, potato kotlety, pirozhki, blini, many more. Definition of terms.
Author: Dave King Publisher: McClelland & Stewart ISBN: 1551994151 Category : Sports & Recreation Languages : en Pages : 266
Book Description
A revealing look inside the Russian Super League by its first Canadian coach. Until now no Canadian had penetrated the coaching ranks of Russian hockey, but the year after the NHL lockout, Dave King became head coach of the Metallurg Magnitogorsk. From the beginning, King, Canada’s long-time national coach and former coach of both the Flames and Blue Jackets, realized he was in for an adventure. His first meeting with team officials in a Vienna hotel lobby included six fast-talking Russians and the “bag-man” — assistant general manager Oleg Kuprianov, who always carried a little black bag full of U.S. one hundred dollar bills. The mission seemed simple enough: keep the old Soviet style combination play on offence, but improve the team’s defensive play — and win a Russian Super League Championship. Yet, as King’s diary of his time in Russia reveals, coaching an elite Russian team is anything but simple. King of Russia details the world of Russian hockey from the inside, intimately acquainting us with the lives of key players, owners, managers, and fans, while granting us a unique perspective on life in an industrial town in the new Russia. And introducing us to Evgeni Malkin, Magnitogorsk’s star and the NHL’s newest phenomenon.
Author: Alison K. Smith Publisher: Reaktion Books ISBN: 1789143659 Category : Cooking Languages : en Pages : 353
Book Description
When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger—of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.
Author: Darra Goldstein
Author: Darra Goldstein
Author: Darra Goldstein
Author: Darra Goldstein
Author: Lora Monk
Author: Anya von Bremzen
Author: Alla Danishevsky
Author: Kyra Petrovskaya
Author: Dave King
Author: Alison K. Smith
Author: Юрий Михайлович Лотман