The Art of Russian Cuisine

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Macmillan, 1983 - Cookery, Russian - 632 pages
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The Art of Russian Cuisine is a treasury of over 500 Russian dishes accompanied by a sampling of Russian social and literary history. The recipes span the range of ethnic influences, from Georgian to Ukrainian to Far Eastern, and include fish, meat, and poultry dishes, vegetables, soups, piroghi and other pies, dumplings of all kinds, noodles, cereals, breads, desserts. The book also features an index of Russian food sources. Clearly written step-by-step instructions quickly familiarize the cook with Russian techniques as well as numerous recipe variations, accompaniments for every dish, and menus for all occasions. The Art of Russian Cuisine goes well beyond what is normally taken for "Russian cuisine" (Chicken Kiev and Beef Stroganoff, which, Volokh says, are very "un-Russian") and presents a comprehensive look at the bountiful and diverse cuisine of traditional Russia. For aficionados of Russian food or cooks who want the most encyclopedic volume on Russian cooking, The Art of Russian Cuisine is the most complete source. Book jacket.

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User Review  - bookczuk - LibraryThing

A Christmas gift in the 80's from my honey, who is Ukrainian, not Russian. Go figure. Packing away now as we declutter the house, preparing to put it on the market. Read full review

Contents

PIROGHI PIROZHKI KULEBIAKI
123
PELMENl AND OTHER
187
VEGETABLES NOODLES
357
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