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Product Description
Review
"The Food and Cooking of Russia draws you first to read its history of the cuisine and its author's descriptions of past meals... Above all it tempts you to try out its mass of recipes." Daily Telegraph "The first really good book on this fascinating subject. I read it from cover to cover as one would a novel." Observer
Product Description
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, caviar eggs to 'Russian salad', she revealed 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. Lesley Chamberlain studied Russian and German languages and literature before working as a journalist for Reuters in Moscow. She has traveled extensively in Eastern Europe, Central Europe, and Russia, and now works as a writer and a freelance scholar. In addition to her cookery books, her published works include "Nietzsche in Turin: An Intimate Biography" and "In the Communist Mirror".
Inside This Book
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First Sentence
That the Russians have a special gift for borrowing foreign ideas and making them their own is as true in the kitchen as it is in any of the finer Russian arts. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
That the Russians have a special gift for borrowing foreign ideas and making them their own is as true in the kitchen as it is in any of the finer Russian arts. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Paperback
This is the book that I dip into when I want inspiration or to authenticate a Russian recipe. There is an extensive range to choose from, from the commonly known Borsch and blini, everyday and celebratory dishes.
The descriptions are excellent and the provenance is easy to read and enjoyable. It has detailed regional variations on dishes, such as pelmeni. There are no photos, so it is for the confident cook who knows a little bit about Russian cuisine. If you want to go beyond chicken kiev and borsch for truly authentic cooking, then this is definately one for the shelf.
The descriptions are excellent and the provenance is easy to read and enjoyable. It has detailed regional variations on dishes, such as pelmeni. There are no photos, so it is for the confident cook who knows a little bit about Russian cuisine. If you want to go beyond chicken kiev and borsch for truly authentic cooking, then this is definately one for the shelf.
1 of 1 people found the following review helpful
Format:Paperback
If there had been some photographs, this book would have merited five stars. It gives an excellent idea of the variety in Russian cuisine together with good literary quotes, history, origins of much of the outside influences that have had an impact over the centuries. A useful book, worth reading first of all from cover to cover and thereafter for use as a book of recipes.
1 of 1 people found the following review helpful
Format:Paperback
I like cookbooks that are a mix of great recipes, and are interesting to read because they tell you about the place the food comes from. I found this better than most cookbooks, which usually just explain what is eaten everyday, and what is eaten at festival time. This had a lot more on the history of food in Russia, and of specific dishes. I've only tried a couple of the recipes so far, but the ingredients are fairly easy to get, and even though there are no pictures, it is easy to follow the processes.
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