The Food and Cooking of Russia

The Food and Cooking of Russia

Russian cookery interweaves cultures from home and abroad, which creates unusual combinations of tastes and techniques. This is a collection of some of the best recipes of this mixed tradition.

Author: Lesley Chamberlain

Publisher: Bison Books

ISBN: 0803264615

Category: Cooking

Page: 330

View: 457

Lesley Chamberlain lived in Soviet Russia in 1978–79 and recorded her experiences in the form of two hundred recipes interwoven with details of Russian culture and history and her own practical advice. From blini to cabbage soup, and caviar eggs to “Russian salad,” she reveals the continuity of Russian life, despite political repression, in which the bourgeois cooking of the nineteenth century coexisted with old dishes dictated by the church calendar and new inventions to “make do” with the frequent shortages of vital ingredients under the Soviets. First published in 1982, this fine collection of recipes and entertaining literary quotations has become a classic introduction to the rich culinary history of the region. This new Bison Books edition contains period illustrations and a new introduction by the author.
Categories: Cooking

The Food Cooking of Russia

The Food   Cooking of Russia

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

Author: Elena Makhonko

Publisher:

ISBN: 1903141575

Category: Cooking

Page: 128

View: 707

In this celebration of Russian eating a fascinating introduction provides a guide to the history, landscape and geography of the country, together with information on its classic ingredients. The recipes offer a taste of this rich, varied andculturally diverse cuisine with such dishes as the much-loved Borscht (beetroot soup), Pelmeni (delicious little stuffed pastries), and Pirozhki (savoury dumplings) as well as imperial recipes such as Coulibiac, Veal Orloff and Charlotte Russe.With more than 300 beautiful photographs, this book captures the essence of Russian cooking and offers a vibrant eating experience that is a must for anyone wanting to explore new, exciting cuisines.
Categories: Cooking

The Food and Cooking of Russia and Poland

The Food and Cooking of Russia and Poland

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

Author: Elena Makhonko

Publisher:

ISBN: 0754823113

Category: Cooking

Page: 256

View: 912

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

Cooking in Russia Volume 3

Cooking in Russia   Volume 3

There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book.

Author: Greg Easter

Publisher: International Cuisine Press

ISBN: 1934939951

Category: Cooking

Page: 292

View: 581

In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of onions, or what bay leaves actually do at the chemical level, or what makes foods a certain color and what that color indicates, or why fresh tomatoes are sometimes combined with pureed tomatoes in sauces, or the science of how flambeing changes the flavor profile of a dish, or why stocks have to be simmered at a specific temperature for optimum results, and many other such questions, here are the scientifically accurate answers presented in clear language. The text is also sprinkled with tidbits of food history and a humorous take on life in restaurant kitchens. Perhaps even more valuable for chefs and serious cooks, the author introduces a never before seen method for producing your own tertiary flavorings, which are those psychologically tantalizing additives that are the trade secrets of commercial food manufacturers. Only instead of using bottles of chemicals, here this is accomplished using only natural foods, ordinary kitchen equipment and a brilliant novel technique. There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book. Understanding food chemistry has never been more important than in this age of molecular gastronomy. This isn't just dry theory. You will be able to make use of these methods in any commercial or home kitchen immediately."
Categories: Cooking

Russian German Polish Food Cooking

Russian  German   Polish Food   Cooking

Author: Lesley Chamberlain

Publisher: Southwater

ISBN: 1843098865

Category: Cooking

Page: 256

View: 605

This comprehensive and fascinating collection of recipes includes all the culinary delights of the geographical area that stretches from the Baltic to the Black Sea. The book is divided into three regional sections: Russia, Poland and the Ukraine; Germany, Austria, Hungary and the Czech Republic; and Romania, Bulgaria and the East Adriatic. Eastern European cooking is characterized by its inventive use of simple, fresh ingredients. Recipes range from Russian Borshch and Salmon Kulebyaka, to Stollen, Lebkuchen and Apple Strudel. Hearty, nourishing and brimming with taste, aroma and variety, these recipes will surprise and delight all who explore them.
Categories: Cooking

The People of Russia and Their Food

The People of Russia and Their Food

( Multicultural cookbooks ) Includes bibliographical references and index .
Summary : Describes food customs and preparation in Russia , regional dishes ,
and cooking techniques ; includes recipes for a variety of meals . ISBN 1 - 56065
- 435 ...

Author: Ann L. Burckhardt

Publisher: Capstone

ISBN: 156065435X

Category: Juvenile Nonfiction

Page: 48

View: 983

Describes food customs and preparation in Russia, along with regional dishes and cooking techniques. Includes recipes for a variety of Russian meals.
Categories: Juvenile Nonfiction

The Art of Russian Cuisine

The Art of Russian Cuisine

Explains special Russian cooking techniques and provides recipes for traditional hor d'oeuvres, soups, dumplings, fish, meat, poultry, game, vegetables, pickles, preserves, breads, desserts, and beverages A treasury of over 500 Russian ...

Author: Anne Volokh

Publisher: Wiley

ISBN: 0020381026

Category: Cooking

Page: 632

View: 498

Explains special Russian cooking techniques and provides recipes for traditional hor d'oeuvres, soups, dumplings, fish, meat, poultry, game, vegetables, pickles, preserves, breads, desserts, and beverages
Categories: Cooking

Classic Russian Cooking

Classic Russian Cooking

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.

Author: Elena Molokhovets

Publisher: Indiana University Press

ISBN: 0253212103

Category: Cooking

Page: 680

View: 899

"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.
Categories: Cooking

The Food and Cooking of Eastern Europe

The Food and Cooking of Eastern Europe

Demonstrating that the culinary heritage of Eastern Europe goes far beyond the goulash familiar to the West, Chamberlain takes the reader on a fascinating tour of this region's rich gastronomy.

Author: Lesley Chamberlain

Publisher: U of Nebraska Press

ISBN: 0803264607

Category: Cooking

Page: 468

View: 105

Demonstrating that the culinary heritage of Eastern Europe goes far beyond the goulash familiar to the West, Chamberlain takes the reader on a fascinating tour of this region's rich gastronomy.
Categories: Cooking

Food Culture in Russia and Central Asia

Food Culture in Russia and Central Asia

Describes major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health in Eurasia.

Author: Glenn Randall Mack

Publisher: Greenwood Publishing Group

ISBN: 0313327734

Category: History

Page: 222

View: 622

Describes major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health in Eurasia.
Categories: History

Cooking the Russian Way

Cooking the Russian Way

Introduces the cooking and food habits of Russia, including such recipes as beet soup or borscht, stuffed pastries or pirozhki, and beef stroganoff; also provides brief information on the geography and history of the country.

Author: Gregory Plotkin

Publisher: Lerner Publications

ISBN: 0822541203

Category: Juvenile Nonfiction

Page: 72

View: 934

Introduces the cooking and food habits of Russia, including such recipes as beet soup or borscht, stuffed pastries or pirozhki, and beef stroganoff; also provides brief information on the geography and history of the country.
Categories: Juvenile Nonfiction

The Illustrated Food and Cooking of Poland Russia and Eastern Europe

The Illustrated Food and Cooking of Poland  Russia and Eastern Europe

An illustrated collection of 185 recipes from Poland, Russia, and Eastern Europe, including step-by-step instructions for soups, appetizers, main dishes, vegetables, breads, and desserts.

Author: Lesley Chamberlain

Publisher:

ISBN: 0754819760

Category: Cooking

Page: 256

View: 365

Here are 185 recipes from Eastern Europe, including classic dishes such as eggs with caviar, chicken Kiev, Hungarian goulash and Romanian kebabs. The book explores the similarities and differences between the cuisines of the different countries.
Categories: Cooking

Kachka

Kachka

The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, ...

Author: Bonnie Frumkin Morales

Publisher: Flatiron Books

ISBN: 9781250089205

Category: Cooking

Page: 320

View: 931

Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food. The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths. Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.
Categories: Cooking

Russian Food and Regional Cuisine

Russian Food and Regional Cuisine

Classic Russian cuisine presented in a practical, easy-to-use manner with general notes, facts and memories of Russian food.

Author: Jean Redwood

Publisher: Oldwicks Press, Limited

ISBN: 1870832108

Category:

Page: 262

View: 992

RUSSIAN FOOD is delicious, wholesome and easily prepared from generally available ingredients. JEAN REDWOOD's cookery book contains a wide selection of recipes in easy-to-use presentation, measured in grams and ounces. The book is enjoyable to read as well as to cook from. Russian literature provides much 'food for thought'. There is a complete 'food story' by Chekhov in the author's own translation. The geographical and historical background to cookery in different areas of the Russian Federation and surrounding countries is fully explained in all its splendid diversity. RUSSIAN FOOD is based on Jean Redwood's extensive first-hand knowledge of Russia and the Russian language. Contents Personal Preface and Introduction Domestic mealtimes 'The Siren' (Anton Chekhov) RECIPES COUNTRIES: where they are, what they grow, what they eat Maps - Bibliography - Glossary Index of recipes.
Categories:

Food in Russian History and Culture

Food in Russian History and Culture

This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present.

Author: Musya Glants

Publisher: Indiana University Press

ISBN: 0253211069

Category: Cooking

Page: 250

View: 475

This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present. A wide array of sources - including chronicles, diaries, letters, police records, poems, novels, folklore, paintings, and cookbooks - help to interpret the moral and spiritual role of food in Russian culture. Stovelore in Russian folklife, fasting in Russian peasant culture, food as power in Dostoevsky's fiction, Tolstoy and vegetarianism, restaurants in early Soviet Russia, Soviet cookery and cookbooks, and food as art in Soviet paintings are among the topics discussed in this appealing volume.
Categories: Cooking

Russian Cuisine

Russian Cuisine

From breakfast, to cocktails, main courses and desserts, you'll experience the unique and authentic tastes of Russian cooking. Grab a copy of Russian Cuisine today!

Author: J. R. Stevens

Publisher: Createspace Independent Publishing Platform

ISBN: 1545128758

Category:

Page: 68

View: 751

Discover the fascinating history and culture of Russia through its food. Russian Cuisine is packed with over 50 authentic and much-loved dishes from my immigrant grandmother (Babushka) such as Chicken Kiev, Borsch, Veal Orloff, Piroshki, and more. From breakfast, to cocktails, main courses and desserts, you'll experience the unique and authentic tastes of Russian cooking. Grab a copy of Russian Cuisine today!
Categories:

Mennonite Foods and Folkways from South Russia

Mennonite Foods and Folkways from South Russia

Author: Norma Jost Voth

Publisher:

ISBN: PSU:000058531150

Category: Cooking

Page: 288

View: 533

The Mennonites of Russia had a particular story and history, as well as a particular food tradition. A Russian Mennonite herself, Normal Jost Voth interviewed persons whose lives spanned from Chortitza in south Russia to Newton, Kansas, and from the Molotschna to Winnipeg, Manitoba. Their memories of orchards and gardens, Faspa and weddings, food preservation and wheat harvest fill this volume. In addition, there are more than 100 recipes (different from those in Volume I/, as well as typical menus and menus for special occasions. "Meticulously researched chronicle of the Russian Mennonite." -- Publishers Weekly
Categories: Cooking

The World of Russian Borsch

The World of Russian Borsch

The World of Russian Borsch is the first book-length study to look into the historical background of this dish, attempt to outline its evolution and dissemination throughout the world, and look at it in terms of cultures that created it.

Author: Nikolai Burlakoff

Publisher: CreateSpace

ISBN: 148402740X

Category: Cooking

Page: 240

View: 854

Borsch, also known as borscht, is perhaps the best known Eastern European food dish worldwide. Few, however, know that the earliest recorded references to it are found in 10th century Polish documents. Fewer know that originally borsch was not cooked with beets, a plant that entered widespread use in Eastern Europe only around the 15th century. And only a tiny minority of people are aware that the first experiment in transmitting the human voice from orbital flight involved the broadcasting of a borsch recipe. The reader is invited to share the author's borsch odyssey from a hogweed plant-based soup to its presence in outer space. The World of Russian Borsch is the first book-length study to look into the historical background of this dish, attempt to outline its evolution and dissemination throughout the world, and look at it in terms of cultures that created it. The book, designed for non-academic audiences and culinary non-specialists, engages readers in the travels of borsch through stories of the author's personal experiences, cookbook reviews, cooking advice and extensive historic and cultural research succinctly presented. It includes more than 80 recipes, which range from those in the earliest cookbooks to others collected recently from notable local cooks. The World of Russian Borsch, is as much about a wide range of people and their cultures as it is about a phenomenally successful food dish.
Categories: Cooking

Recipes for Russia

Recipes for Russia

Smith traces the quest for a national cuisine in the activities of agricultural societies seeking changes in farming, in the scientific or pseudoscientific texts of doctors and ethnographers, in writings about cooking, and in a multitude of ...

Author: Alison Karen Smith

Publisher:

ISBN: UOM:39015073917919

Category: History

Page: 259

View: 578

At the height of its imperial power, Russia suffered a gastronomical identity crisis. Smith traces the quest for a national cuisine in the activities of agricultural societies seeking changes in farming, in the scientific or pseudoscientific texts of doctors and ethnographers, in writings about cooking, and in a multitude of cookbooks. This study shows how the authority to control food production devolved from the state and landowners to women, in particular, housewives.
Categories: History

Please to the Table

Please to the Table

More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan IN THE SPIRIT OF HOSPITALITY PLEASE TO THE ...

Author: Anya Von Bremzen

Publisher: Workman Publishing

ISBN: 0894807536

Category: Cooking

Page: 659

View: 496

More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
Categories: Cooking