Books — Russian Cooking

Russian Cooking

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Author: Anne Volokh

The Art of Russian Cuisine brings 500 authentic russian recipes into your home, along with historical and cultural background that will capture your imagination.

The Art of Russian Cuisine is almost as immense as the vast expanses of Mother Russia. Filled with 500 recipes for classic Russian dishes, it also provides a history of Russian food and culinary life. Anne Volokh, a Russian food writer who eventually emigrated to the U.S., enlivens her work by including passages from Russian literature and historical works. She concentrates on authentic cooking, often drawing recipes from A Gift to Young Housewives written by Ellena Molokhovets in the 1870s. The result brings to life how Russians ate when their rivers ran thick with fish and aristocrats had French chefs invent elaborate dishes like Veal Orloff, made with two creamy sauces.

Naturally, Volokh starts with zakuski, the antipasto-like ceremony that can constitute a meal in itself; including herring, caviar, salads, even suckling pig in aspic. For soups, there are peasant-hearty borschts--which are actually Ukrainian, not Russian--and spicy Selianka, an example of upper-class cooking. In Russia, each soup has a proper garnish or accompaniment; Volokh provides them all, from sliced eggs in cold borscht to yeasty garlic rolls with the hot kind. Dishes such as Beef Stroganoff, Stuffed Cabbage, proper Bliny and Pashka (the sweetened cheese dessert), require culinary expertise, great patience, or both to make. But dishes such as Roasted Chicken with Raisin-Studded Stuffing and Baked Trout with Walnut-Based Satsivi Sauce are simple but rich.

If Russian food interests you, The Art of Russian Cuisine is worth having for its traditional recipes and the enlightening exploration of their origins. --Dana Jacobi

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The Veselka Cookbook: Recipes and Stories from the Landmark Restaurant in New York's East Village

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Author: Tom Birchard

For more than fifty years, customers have crowded into Veselka, a cozy Ukrainian coffee shop in New York City’s East Village, to enjoy pierogi, borscht, goulash, and many other unpretentious favorites. Veselka (rainbow in Ukrainian) has grown from a simple newsstand serving soup and sandwiches into a twenty-four-hour gathering place, without ever leaving its original location on the corner of East Ninth Street and Second Avenue. Veselka is, quite simply, an institution.

The Veselka Cookbook contains more than 150 recipes, covering everything from Ukrainian classics (potato pierogi, five kinds of borscht, grilled kielbasa, and poppy seed cake) to dozens of different sandwiches, to breakfast fare (including Veselka’s renowned pancakes), to the many elements of a traditional Ukrainian Christmas Eve feast.

Veselka owner Tom Birchard shares stories about Veselka’s celebrity customers, the local artists who have adopted it as a second home, and the restaurant’s other lesser-known, but no less important, longtime fans, and he offers a behind-the-scenes look at what it takes to serve five thousand gallons of borscht a year and to craft three thousand pierogi daily---all by hand.

The Veselka Cookbook will delight anyone with an interest in Ukrainian culture, New York City’s vibrant downtown, and the pleasures of simple, good food.

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The Classic Cuisine of Soviet Georgia: History, Traditions, and Recipes

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Author: Julianne Margvelashvili

This cookbook captures the cuisine of Soviet Georgia in more than 100 traditional recipes, including dishes such as mtsvadi (skewered lamb), kupati (meat sausage), tolmas (stuffed grape leaves), kada (Georgian kweet bread), and pakhlava kartulat (Georgian bakhlava). More than just a cookery book, this text is rich with lore, lifestyle, history and the unique cultural and religious traditions of Soviet Georgia. Including sections on special ingredients, with American equivalents, Georgian wines, and the rituals of the Georgian table and the tamada (toastmaster).

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The Russian Tea Room Cookbook

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Author: Faith Stewart-Gordon

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Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives"

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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

"ÂClassic 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."Â —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.

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Russian Cookbook

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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.

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The Illustrated Food and Cooking of Poland, Russia and Eastern Europe: Discover the Cuisines of Russia, Poland, the Ukraine, Germany, Austria, ... Republic, Romania, Bulgaria and the Balkans

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Author: Catherine Atkinson

Discover the rich and diverse cuisines of Russia, Poland, the Ukraine, Germany, Austria, Hungary, the Czech Republic, Romania, Bulgaria and the Balkans. 185 authentic dishes are made easy.

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Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia

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Author: Kay Shaw Nelson

Caucasians are noted for a creative and masterful cuisine that cooks evolved over the years by using fragrant herbs and spices and tart flavors such as lemons and sour plums. With healthful yet delectable ingredients like pomegranates, saffron, rose water, honey, olive oil, yogurt, onions, garlic, fresh and dried fruits, and a variety of nuts, these 184 authentic recipes provide many delicious options. The literary excerpts, legends, and lore sprinkled throughout the book will also enchant the reader-chef on this culinary journey to one of the world's most famous mountain ranges. Because of its geographical and ethnic diversity, the colorful and vibrant cookery of the Caucasus, interwoven with the history and invasion of conquest, the influence of religious affiliation, and the effects of political and social orientation or allegiance, represents a mixture of tastes. We find distinct culinary influences from the Greeks, Romans, Persians, Arabs, Turks, and Central Asians as they passed through or occupied the area, and there are also some Slavic or Russian contributions. Today, the region's cuisine is perhaps best described as a joyful mélange of Persian, Turkish, Greek, and Mediterranean dishes, with many innovations and improvements. --from the author's introduction

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The Food and Cooking of Russia & Poland: Explore the rich and varied cuisine of Eastern Europe in more than 150 classic step-by-step recipes illustrated with over 740 photographs

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Author: Elena Mokhonko

Explore the rich and varied cuisine of Eastern Europe in more than 150 classic step-by-step recipes illustrated with over 600 photographs

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Cooking the Russian Way (Easy Menu Ethnic Cookbooks)

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Author: Gregory Plotkin

Introduces the cooking and food habits of the Soviet Union, including such recipes as borscht, chicken kiev, and beef stroganoff, and provides brief information on the geography and history of the country.

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