Books — Russian Cooking

Russian Cooking

Russian Grammar (Quickstudy Academic Outline)

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Author: Inc. BarCharts

Basics of the Russian language in our quick-access format. 6-page laminated guide includes: • alphabet • numbers • months & days • capitalization & gender • word order • nouns & their declensions • pronouns • prepositions • adjectives • adverbs • verbs • and much more...

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The Food & Cooking of Russia: Discover the rich and varied character of Russian cuising, in 60 authentic recipes and 300 glorious photographs (The Food and Cooking of)

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Author: Elena Makhonko

Discover the rich and varied character of Russian cuisine, in a unique volume offering over 60 authentic dishes that reflect an incredible range of cultural influences

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Please to the Table: The Russian Cookbook

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Author: Anya Von Bremzen

From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics.

Anya von Bremzen, a native Muscovite, grew up on regional cooking and has traveled extensively throughout the former Soviet Union, visiting professional chefs, touring markets, and sampling and gathering dishes. Covering eleven time zones and hundreds of recipes, Please to the Table brings to light the astounding culinary diversity of this corner of the world-and the similarities between the cuisines, too.

Here are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, and dozens of other zakuski-the "little bites" that are the heart and soul of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian Apple Soup with Apple Dumplings. Dozens of entrees including Uzbek Lamb Pilaf, Russian Salmon with Sorrel and Spinach, Azerbaijani Quail in Walnut and Pomegranate Sauce, Armenian Pumpkin Moussaka. And side dishes, salads, beverages, and desserts such as Russian Cranberry Mousse and an Almond and Pistachio Paklava. Plus vatrushki, pampushki, halushki, blinchiki, sirniki, and pirozhki. Winner of the 1990 James Beard Food and Beverage Book Award. Selection of the Book-of-the-Month Club's Homestyle Books and the Better Homes & Gardens Family Book Service. 58,000 copies in print.

Priy.tnova Apetita-good appetite!

Is there more to Russian cookery than beets, cabbage, and sour cream? Please to the Table, a comprehensive guide that takes readers and cooks from the Baltics to Uzbekistan, should absolutely bury that question. Russia alone is bigger than the U.S. and Canada combined; its people claim more than 100 different nationalities and languages. Throw in the other 14 former Soviet republics, cook a feast, and you'll sample everything from Moldavian marinated peppers to cold yogurt and cucumber soup to Uzbek lamb stew to crawfish boiled in beer to open cheese tartlets, Russian tea, and, yes, beef stroganoff--nearly every major culinary style is represented here. Anya von Bremzen and John Welchman capture the soul of Mother Russia in 400 recipes joined together with a literate overview of each culinary piece in this magnificent jigsaw puzzle of a nation. The cook will be amply rewarded, and readers will travel far and wide through flavors and feasts only dimly imagined in the West.

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The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia

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Author: Darra Goldstein

According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.
Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.
The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

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A Taste of Russia: A Cookbook of Russian Hospitality

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Author: Darra Goldstein

The definitive modern cookbook on Russian cuisine just got better! This new, 30th Anniversary Edition of A Taste of Russia has been revised and updated with a new Preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse. In addition, the entire book has been totally redesigned with a fresh, modern presentation.

A Taste of Russia layers superbly researched recipes with informative essays on the dishes’ rich historical and cultural contexts. With over 200 recipes on everything from borshch to bliny, 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.

Reviews of the Previous Edition:

"Goldstein... manages to make Russian cuisine dance. It's hard to imagine anything that might have been left out of this delightfully comprehensive collection." -- Publishers Weekly

"It is not suprising that Goldstein, a Williams College professor who later founded the food studies journal Gastronomica, is particularly literary in her books on Russian and Georgian food, placing zakuska (grand appetizer buffets) and dacha (summer house) picnics alike in the context of Russia's great writers. But cerebral as she can be, her prose is rooted in hands-on kitchen advice: 'There are a few basic rules to follow in laying a zakuska table, not the least of which concerns the shape of the table itself. It should be oval or round and placed away from the wall, so that all foods are accessible to all guests at all times.'" --Slate Magazine

"The imaginative range of the selection would be enlightening in itself even without the multitudinous snippets from Chekhov, Gogol and Oblomov. First rate." -- Kirkus Reviews

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Festive Ukrainian Cooking

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Author: Marta Pisetska Farley

More than a cookbook, Festive Ukrainian Cooking is also a definitive account of traditional Ukrainian culture as perpetuated in family rituals and lovingly celebrated with elegantly prepared food and drink.

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Culinaria Russia: Ukraine, Georgia, Armenia, Azerbaijan

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Each individual volume is a true treasure trove of information: discover the wealth of specialities in the featured countries and their regions, learn about the traditions and distinctive peculiarities of the various cuisines--and be inspired to achieve your own sumptuous culinary highlights.

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The Russian Heritage Cookbook: A Culinary Heritage Preserved in 360 Authentic Recipes

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Author: Lynn Visson

Alongside the splendors of tsarist Russia-its art, architecture, and literature-sits its cuisine, a marvelous, little-known part of Russian heritage. Based on favorite family recipes, collected by the author from the private collections of the old Russian émigré community of New York City, The Complete Russian Cookbook represents the restoration of an entire culinary heritage, which previously existed only in memory.

Most Americans have experienced little of Russian cuisine: Beef Stroganoff, Pirozhki, Borscht, and a few others. The Complete Russian Cookbook brings together the best of these classic dishes, along with hundreds of recipes for the sumptuous meals that have delighted generations, each tested by both Russian and American cooks and adapted for the modern kitchen. More than 360 recipes are included, covering everything from hors d'oeuvres to main dishes to desserts and beverages. Potato Pirozhki with Mushroom Filling, Carp à la Russe, and Almond Cake with Apricot Wine Filling are just a few of the delicious dishes to be found here, accompanied by useful introductions that provide a history of Russian cuisine.

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Art of Lithuanian Cooking

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Author: Maria Gieysztor de Gorgey

"Art of Lithuanian Cooking is a culinary showcase of palate-pleasing regional delights." --The Midwest Book Review "Here is a collection of Lithuanian recipes that will be welcome on any table." --The International Cookbook Revue This favorite Hippocrene cookbook includes over 150 authentic Lithuanian recupes such as "Fresh Cucumber Soup," "Lithuanian Meat Pockets," "Hunter's Stew," "Potato Zeppelins," as well as delicacies like "Homemade Honey Liqueur," and "Easter Gypsy Cake." The author's introduction and easy step-by-step directions ensure that even novice cooks can create authentic, delicious Lithuanian recipes.

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ISBN13: 9780781808996
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Davai! The Russians and Their Vodka

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Author: Edwin Trommelen

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 Trommelen explores all facets of the Russian obsession with vodka. Peering chiefly through the lenses of history and literature, Trommelen offers up an appropriately complex and rich portrait. In addition, most all of the hundreds of wonderful quotes from literature, theater and poetry are presented in both their Russian original and English translation, making this also a useful guide to improving one’s Russian through the lens of this ancient drink.

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