The definitive, best-selling modern cookbook on Russian cuisine has now been published in a new, completely updated and improved 3rd edition, the 30th Anniversary Edition, in fact! Just click on the author's name above to show all of Darra Goldstein's titles, including the new edition of A Taste of Russia.
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About the Author
Darra Goldstein is the author of two other fine cookbooks, The Georgian Feast (winner of the 1993 Book of the Year in the Julia Child Cookbook Awards), and The Vegetarian Hearth. A Taste of Russia was her first cookbook and is being reissued now with many new recipes, a complete redesign and updating. Goldstein is Professor of Russian at Williams College and is writing a cultural history of Russian food. She is also Food Editor for Russian Life magazine.
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First Sentence
To a Russian, dinner is unthinkable without zakuski, those imaginative "little bites" that make up the first course of a Russian meal.] Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
To a Russian, dinner is unthinkable without zakuski, those imaginative "little bites" that make up the first course of a Russian meal.] Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
By I. Darren
Format:Paperback
This is a book that has a lot of promise, masses of information yet sadly might only "preach to the converted" due to its somewhat reduced accessibility.
Here is a veritable bible of Russian cuisine, featuring a very comprehensive introduction to a relatively unknown, pre-judged subject and over 200 recipes that you can make at home using locally-acquired ingredients. This is a new "30th Anniversary edition" of this classic book yet, sadly, things have not been brought up to typical production standards for 2013.
There are no photographs of the finished recipes to encourage you to try something possibly unknown or unfamiliar. So you need to be either very open to try new things based on a textual description alone or do some additional research to first learn about a given dish, possibly see a picture elsewhere and then look the recipe up in this book. This is such a let down as this book is more than capable of being the "go to" book, a central part of your reference library, a thing to look through to get inspiration. One feels rather let down by this rather unforgivable omission.
Other than that, everything just goes swimmingly. It is one of those books that you really should read, at least once, sequentially to get the most out it as well as any dipping in and out you may do to get a certain recipe. You really do get a fairly comprehensive education about Russian cuisine by the end and you will want to start cooking. You might even learn a little Russian along the way (or get help should you ever travel to Russia) as the recipes also feature their name in cyrillic.
The recipes are fairly clear to understand and sufficiently detailed but the measures are only given in U.S. units (a strange oversight).... Read more ›
Here is a veritable bible of Russian cuisine, featuring a very comprehensive introduction to a relatively unknown, pre-judged subject and over 200 recipes that you can make at home using locally-acquired ingredients. This is a new "30th Anniversary edition" of this classic book yet, sadly, things have not been brought up to typical production standards for 2013.
There are no photographs of the finished recipes to encourage you to try something possibly unknown or unfamiliar. So you need to be either very open to try new things based on a textual description alone or do some additional research to first learn about a given dish, possibly see a picture elsewhere and then look the recipe up in this book. This is such a let down as this book is more than capable of being the "go to" book, a central part of your reference library, a thing to look through to get inspiration. One feels rather let down by this rather unforgivable omission.
Other than that, everything just goes swimmingly. It is one of those books that you really should read, at least once, sequentially to get the most out it as well as any dipping in and out you may do to get a certain recipe. You really do get a fairly comprehensive education about Russian cuisine by the end and you will want to start cooking. You might even learn a little Russian along the way (or get help should you ever travel to Russia) as the recipes also feature their name in cyrillic.
The recipes are fairly clear to understand and sufficiently detailed but the measures are only given in U.S. units (a strange oversight).... Read more ›
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.3 out of 5 stars
12 reviews
19 of 20 people found the following review helpful
5.0 out of 5 stars
A taste of culture too!
13 Jun 2000
By John T. Suhr
- Published on Amazon.com
Format:Paperback
This is a great book on the food of Russia and the culture also. All to many times we seem to channel Russian cuisine into a few simple dishes. Granted the few simple dishes we view as "Russian" are grand and quite tasty, we tend to shove aside the rich culinary history this country has and the peoples grand capacity to share and truly enjoy food and life. Many times it has been written of the sharing and emphasis of food and being together to enjoy it in other european cuisines, however Russia tends to be overlooked in the cloud of past paranoia of the political state of the land. Ms. Goldstein gets beyond that and makes it clear that food is the binding stuff of a country and of people just as it is in this country and all around this globe.
20 of 22 people found the following review helpful
5.0 out of 5 stars
Well done!
15 July 2001
By T. Davignon
- Published on Amazon.com
Format:Paperback
Having spent a lot of time working in the former Soviet Union, and trying to reconstruct many of the wonderful and interesting dishes from various republics, I was delighted to find a book that "translated", "a pinch of this and a gram of that" into something I could understand and make with products available to me here in the US. I recommend this cookbook to anyone who has tried food from Eastern Europe, enjoyed it and wants to bring it up to our standards. The book is so popular with my friends that I keep giving it as a gift. However, I do feel the title "A Taste of Russia" is not "politically correct", since the dishes are from many of the 17 former republics of the Soviet Union, Russia being only one of them.
20 of 24 people found the following review helpful
4.0 out of 5 stars
Good cookbook
26 April 2002
By A Customer
- Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
This is a great cookbook. A lot of time & work was put into it. However, some of my favorite Russian recipies are missing from this book. I would recommend "The Art of Russian Cuisine" for those of you who are interested in food that Russians cook daily or for holidays.
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4.3 out of 5 stars
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