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Russian Cooking


CCCP COOK BOOK: True Stories of Soviet Cuisine

CCCP COOK BOOK: True Stories of Soviet Cuisine Lowest new price: $19.07
Lowest used price: $18.64
List price: $32.50
Author: Olga Syutkin
Brand: THAMES HUDSON

As the Soviet Union struggled along the path to communism, food shortages were commonplace, and both Party authorities and Soviet citizens had to apply every ounce of ingenuity to maximize often-inadequate resources. The stories and recipes contained in the CCCP Cook Book reflect these turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin.
Many of the sometimes extraordinary-looking pictures depict dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of "aspirational" fantasy for the average Soviet household. In their content and presentation, the recipes and illustrations act as windows into the cuisine and culture of the era.
CCCP Cook Book offers an illustrated history of Soviet cuisine told through the stories and popular recipes from the period. The book contains 60 recipes from the Soviet period, including such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni.

Features:

  • THAMES HUDSON

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

The Veselka Cookbook: Recipes and Stories from the Landmark Restaurant in New York's East Village Lowest new price: $91.00
Lowest used price: $37.51
List price: $27.99
Author: Tom Birchard
Brand: Brand: Thomas Dunne Books

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.

Features:

  • Used Book in Good Condition

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

Classic Russian Cooking: Elena Molokhovets'A Gift to Young Housewives Lowest new price: $27.49
Lowest used price: $20.31
List price: $49.00
Author: Elena Molokhovets

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

Joyce Toomre... has accomplished an enormous task, fully on a part 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

... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia’s kitchens and cuisine." ―Slavic Review

What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." ―Nahum Waxman, Owner, Kitchen Arts & Letters

What a joy to be introduced to Russia’s Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and ‘Drunken’ plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." ―Betty H. Fussell, author of I Hear America Cooking

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 that discusses the history of Russian cuisine and summarizes Elena Molokhovets’ advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture.

Indiana-Michigan Series in Russian and East European Studies
Alexander Rabinowitc

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The Complete Russian Cookbook

Lowest new price: $26.76
Lowest used price: $5.95
List price: $15.95
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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Babushka: Russian Recipes from a Real Russian Grandma: Real Russian Food & Ukrainian Food (Russian food, Russian recipes, Ukrainian food, Croatian Recipes)

Babushka: Russian Recipes from a Real Russian Grandma: Real Russian Food & Ukrainian Food (Russian food, Russian recipes, Ukrainian food, Croatian Recipes) Lowest new price: $14.47
Lowest used price: $10.25
List price: $14.99
Author: Anastasia Petrov

Are You fascinated by Russia? Have Russian Heritage?
Want to eat REAL Russian Food that is Delicious and Traditional?
With the help of my Babushka (grandma) who at 90 has been cooking since the early days of the Soviet Union we formulated a real Russian Recipe book. This book is unique in that it has REAL traditional Russian Recipes that have been in my family for generations! I also made sure to include popular regional dishes that are unique to certain areas of Russia or Ukraine. There’s a little bit of everything here from Russian Pierogis to the infamous Borscht. Pick your own delicious Russian adventure with our 90 recipes!

If you are ready to eat delicious Russian Recipes Today... Don’t waste any more time buy this books now!

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Cocktails of the South Pacific and Beyond - Advanced Mixology

Cocktails of the South Pacific and Beyond - Advanced Mixology Lowest new price: $18.95
Lowest used price: $12.32
List price: $18.95
Author: Greg Easter

This book belongs on the shelf of every single serious cocktail enthusiast. The author reveals long forgotten methods of producing cocktails from over a century of his family's business in the liquor trade (before, during and after Prohibition) and extensive experiences traveling around the world spanning from Polynesia to Eastern Europe. Nearly a hundred recipes that have never before been published, including secrets from some of the most expensive and exclusive bars in the world (past and present) personally collected over decades - yet this is not simply a recipe book. What makes this most worthwhile is the detailed and thoughtful explanation behind several original methods of producing extraordinary flavors. The section on complexing agents alone is worth the price of this book. As a bonus, there is an appendix with dozens of authentic 1928 recipes for the manufacture of interesting and obsolete cordials and spirits.

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Culinaria Russia: A Celebration of Food and Tradition

Culinaria Russia: A Celebration of Food and Tradition Lowest new price: $14.04
Lowest used price: $12.67
List price: $19.99
Author: Marion Trutter
Brand: Trutter Marion

Pirogi, vodka and blini are familiar enough to many people, but what surprises might await us when we try ukha, khachapuri, or plov? Russia, aind the former Russian Empire, offer a wealth of culinary delicacies that are hardly known to us, a myriad of foods and flavors fed by the most diverse influences and cultures at the intersection of Orient and Occident. This book explores the extraordinary breadth of this fascinating, multicultural cuisine in informative texts written by selected experts with deep understanding of the countries, paired with impressive photography. Readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying.

Features:

  • Culinaria Russia A Celebration of Food and Tradition

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Cooking in Russia - YouTube Channel Companion

Cooking in Russia - YouTube Channel Companion Lowest new price: $12.96
Lowest used price: $11.02
List price: $16.95
Author: Greg Easter

The author shares over 40 years of his experience with professional tips and trade secrets, as well as a fascinating history of Russian cuisine explained for the first time in English. This is a comprehensive guide to more than 150 instructional cooking videos on YouTube by the author from around the world, as well as additional recipes and methods never before revealed.

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Recipes from My Russian Grandmother's Kitchen: Discover the rich and varied character of Russian cuisine in 60 traditional dishes

Recipes from My Russian Grandmother's Kitchen: Discover the rich and varied character of Russian cuisine in 60 traditional dishes Lowest new price: $9.16
Lowest used price: $9.16
List price: $14.99
Author: Elena Makhonko
Brand: imusti

This evocative and beautifully photographed cookbook is packed with authentic and much-loved dishes such as Chicken Kiev, Pelmini (little dumplings), the salmon-filled pie Koulibiac, Stroganoff and the Easter dessert Paskha.

Features:

  • Lorenz Books

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Cooking in Russia - Volume 3: Focus on Food Chemistry

Cooking in Russia - Volume 3: Focus on Food Chemistry Lowest new price: $19.95
Lowest used price: $14.84
List price: $19.95
Author: Greg Easter

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 puréed tomatoes in sauces, or the science of how flambéing 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.

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