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Books : Cooking, Food & Wine : Regional & International : European : Russian
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Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.
The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.
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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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Award-winning author Sharon Hudgins takes readers on a personal adventure through the Asian side of Russia-from the "high-rise villages" of Vladivostok and Irkutsk to Lake Baikal and the Trans-Siberian Railroad route. Join her as a guest confronted with exotic dishes at Christmas parties, New Year's banquets, Easter dinners, and Siberian festivals-and discover what daily life is really like on Russia's "other side.""Sharon Hudgins has written a vivid and engrossing book about a part of the world that's both geographically and ethnically complex. She's done much to make the unfamiliar familiar."--Larry McMurtry
"Rare is the person who can step into the wonderland of Siberia and capture the culture and the spirit of its people. Sharon Hudgins has done that and more. . . . This is a warm, considered, and completely engaging work from start to finish. For those seeking a window into the soul of Siberia, you need look no further."--James A. Cramer, President & CEO, World Learning
". . . an animated examination of grim, grimy, and unpredictably gracious ordinary life in the extrordinary place she calls Absurdistan."-Alfred Friendly, Jr., coauthor, Ecocide in the USSR, and former Newsweek Moscow Bureau Chief
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This compendium of Ukranian cookery contains more than just your typical babka and borshch--it features more than 200 authentic Ukranian recipes with the special touch that, until now, only a Ukranian grandmother could provide. The Best of Ukranian Cuisine gives away grandmother's trade secrets, enabling cooks to create everything from a simple salad to an entire Ukranian feast.Living up to its name, this cookbook offers recipes for Ukranian favorites, such as kasha (buckwheat groats), potato pancakes, and stuffed cabbage, along with popular contemporary dishes like pike sautéed in sour cream and apple babka. The inventive cooking techniques and wide variety of ingredients found in Ukranian cuisine provide dishes that are rich in flavor and nutrition, as well as easy to prepare. Includes a complete list of menu items in Ukranian and English.
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Equal parts travel memoir and cookbook, A Year of Russian Feasts combines Catherine Jones's warm, insightful writing style with her sensitive approach to discovering her family's heritage and its cuisine. Jones takes the reader on an unforgettable journey to her private Russia featuring celebrations, seasons, and people. Her forty recipes highlight Russia's finest dishes.
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This classic cookbook offers so much more than a collection of recipes--it captures the spirit of the Russian people and their cuisine.From zavtrak (breakfast) to uzhin (dinner), Russians love to eat heartily. Originally published in 1947, The Best of Russian Cooking is a treasured classic that combines authentic Russian recipes with culinary tips and invaluable cultural insights. This expanded edition features a concise list of menu terms, sections on Russian table traditions and mealtimes, and a guide to special cooking utensils.
A survey of the tastiest Russian cuisine, this book includes 300 recipes for popular dishes such as beef stroganoff and borscht, as well as many lesser-known dishes which are daily fare in Russia--kotleti (meatballs), piroshki (dumplings with meat or vegetables) and tvorojniki (cottage cheese cakes).
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A veteran cookbook author returns to her delicious culinary heritage in this savory and passionate recipe collection
Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking--a cuisine that combines Mediterranean flavors with Persian and Russian accents. In her eleventh cookbook-and her first on Armenian food--Wise collects traditional favorites and inspired contemporary variations. Recipes include:
-Lavosh, Armenian pizzas, and other savory breads
-Shish kebab, moussaka, and other lamb dishes
-Baked and roast chicken prepared with yogurt, dill, turmeric, pomegranate, and more
-Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes
-Stuffed vegetables (dolmas) and stuffed grape leaves
-Baklava and other fillo-pastry sweets; lemon yogurt cake; almond and rice flour pudding with toasted almond slices, and more.
This authentic and warm-hearted cookbook will be met by a ready audience of Armenian-Americans, as well as lovers of Greek, Turkish, Lebanese, and other Mediterranean and Middle Eastern cuisines.
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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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The definitive modern cookbook on Russian cuisine, layering superbly researched recipes with informative essays on the dishes rich historical and cultural context. With over 200 recipes on everything from borshch to blini, 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. Full of great quotes from Russian literature about Russian food and designed in a convenient wide format that stays open during use.
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"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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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.
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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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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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Rich in tradition as well as in taste, Russian cuisine tempts the palate with its tasty pies, hearty soups, and flavorful sauces. A Little Russian Cookbook presents a selection of both famous and unusual recipes from the many regions of Russia. Zakuski, or starters, include Borsch and Spiced Herring. Main courses feature such classic Russian fare as Beef Stroganoff and Pelmini, a Siberian dish similar to ravioli. Desserts such as Blini and Pashka, a no-cook Easter cake, round out the recipes, each of which is accompanied by a delightful illustration.
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A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. Meat pies from India, soups and cakes from Russia, and noodles from China coexist with varied spices, dried fruits and nuts, and traditional golden flat breads. The Art of Uzbek Cooking provides an introduction to a little-known and exciting culture through easy-to-follow recipes that have been tested and adapted for American kitchens.This collection of some 175 authentic Uzbek recipes includes chapters on Appetizers & Salads; Soups; Meat, Poultry, and Fish; Plovs; Stuffed Pastries, Dumplings, Pasta & Pancakes; Vegetables; Breads; Desserts; Drinks; and even Suggested Menus.
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An abundant food tradition developed when Mennonites from eastern Europe settled in the Ukraine. These people, who had migrated extensively because of religious persecution and economic pressures, blended their flavorful cooking with their new neighbor's food. The result? Delectable Zwieback and Rollkuchen, Borschts of infinite variety, Peppernuts, and porzelkje. Here are 400 recipes with easy-to-follow instructions and stories that surround these foods' making and eating. "A wealth of information (not only recipes) in these almost 500 pages that are sheer pleasure to read." -Provident Book Finder
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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.