Lowest new price: $5.73
Lowest used price: $0.75
List price: $10.95
Author: Kyra Petrovskaya
Easy-to-follow instructions, adapted for modern American cooking, for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, Russian squab in sour cream, potato kotlety, pirozhki and pirogi, blini, paskha and many more. Also origins of Russian foods, helpful hints on buying and preparing foods, much else. Definition of terms.
|Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives"
Lowest new price: $19.97
Lowest used price: $17.46
List price: $45.00
Author: Elena Molokhovets
"Joyce Toomre... has accomplished an enormous task, fully on a par 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
"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
"This is a delicious book, and Indiana University Press has served it up beautifully." —Russian Review
"... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia’s kitchens and cuisine." —Slavic Review
"It gives a delightful and fascinating picture of the foods of pre-Communist Russia." —The Christian Science Monitor
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 which discusses the history of Russian cuisine and summarizes Molokhovets’ advice on household management. A treasure trove for culinary historians, serious cooks and cookbook readers, and scholars of Russian history and culture.
|The Russian Tea Room Cookbook
Lowest new price: $28.83
Lowest used price: $3.71
Author: Faith Stewart-Gordon
First cookbook from the famous New York restaurant. Contents include: Appetizers or Zakuska; Soup with Pirojok; Russian Tea Room Specialties; Entrees; Salads & Cold Platters; Sandwiches & Omelets; Desserts, Tea & Coffee; Drinks at the Russian Tea Room; The Cafe-Parties & Russian Holidays. 239 pages includes index.
|The Belarusian Cookbook
Lowest new price: $20.00
Lowest used price: $44.80
List price: $24.95
Author: Alexander Bely
This cookbook is a fascinating exploration of Belarusian history and food, as well as of the prominent Jewish influence on the cuisine. Alexander Bely, a historian and native of Belarus, carefully reconstructs traditional recipes, both of the peasants and aristocracy, with the aim of pleasing palates as well as restoring national culinary traditions, which have been largely eclipsed during the tumultous last century.
|Russian Cooking (Foods of the World Series)
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Lowest used price: $6.73
Author: Time Life Editors
|The Food and Cooking of Eastern Europe (At Table)
Lowest new price: $19.04
Lowest used price: $6.64
List price: $24.95
Author: Lesley Chamberlain
Brand: Brand: Bison Books
The Food and Cooking of Eastern Europe, first published in 1989 and a companion volume to Lesley Chamberlain’s acclaimed The Food and Cooking of Russia, surveys the rich and diverse food cultures that were known to few people in the West during the half century when Europe was divided. It contains more than two hundred recipes interwoven with historical background and notes from the author’s extensive experiences traveling through Central and Eastern Europe. When originally published this practical cookbook revealed how the world’s most delicious sausages, goulash and sauerkraut, fruit dumplings, cheesecake, and many other dishes tasted in their homelands. Now, in a quite different political world, this book is a vital resource for remembering life before the Iron Curtain was lifted.
This Bison Books edition contains period illustrations and a new introduction by the author that describes how dramatically this region and its food have changed since the end of Central and Eastern Europe’s isolation in 1989.
- Used Book in Good Condition
|Classic Recipes of Russia: Traditional Food and Cooking in 25 Authentic Dishes
Lowest new price: $3.01
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List price: $7.99
Author: Elena Makhonko
|This wonderful collection of recipes features some of the varied delights of Russian cuisine, from warming soups, filling dumplings and spicy pastries to irresistible stroganoffs and desserts. Tempting photographs of every finished dish are sure to inspire.|
|The Russian Tea Room: A Tasting
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List price: $16.00
Author: Faith Stewart-Gordon
Faith Stewart-Gordon, former proprietor of New York's Russian Tea Room, blends reminiscences, recipes, and illustrations into a delightful profile of her legendary restaurant. Color illustrations and photographs of the restaurant's extraordinary appointments and art collections capture the Tea Room's glamorous good looks, while two dozen recipes, selected from lunch, dinner, and supper menus, testify to the appeal of its cuisine. 20 full-color photographs.
|Mennonite Food and Folkways from South Russia, Vol. 1
Lowest new price: $99.59
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List price: $24.95
Author: Norma Jost Voth
This is a book about foods and folkways of mennonites from South Russia
|The Eastern and Central European Kitchen: Contemporary & Classic Recipes
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List price: $20.00
Author: Silvena Rowe
WINNER OF THE GLENFIDDICH BEST PHOTOGRAPHY AWARD
The fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West today. We're enjoying dishes such as goulash, stroganoff, pierogi and borscht as we feast on a wealth of culinary traditions that stretches back for generations.
Silvena Rowe turns to countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration. She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked fish; wild mushrooms; fruits such as quince, figs and pomegranates; and seeds and grains such as lentils, pearl barley and poppy seeds. She plunders the traditions of the poor and wealthy alike in her quest to bring us a taste of what is put upon the tables in these countries. The food is untamed and the flavors are strong.
Alongside Silvena's recipes are photographs of the food markets, farms, homes, grand cafés and restaurants of Eastern and Central Europe by renowned photographer Jonathan Lovekin.