All the classic Eastern European dishes are featured, such as Borshch, Chicken Kiev, Beef Stroganov, Pirozhkis and Blinis.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
With photographs for every step of the cooking process!,
By
This review is from: From Borsch to Blinis (Hardcover)
This large format book with white, glossy pages containts more than 60 recipes for meals like Salmon Kulebyaka, Muscovite Solyanka Soup, Buckweat Kasha, Lamb Plov, Golybtsy (Stuffed Cabbage), little pies called Pirozhki, cabbage soup Shchi, dumplings Vareniki, baked Lepeshki and Kulich, as well as Drachena, Bitki, and so much more!
Written by Catherine Atkinson, a trained Gordon Bleu cook, and Leslie Chamberlain, a seasoned writer and traveler. The recipes are easy to follow, they are accompanied by color photographs showing the stages of the cooking process, as well as finished meals.
3 of 8 people found the following review helpful:
3.0 out of 5 stars
Quick Once Over,
By Helena Fagan (Wellington, New Zealand) - See all my reviews
This review is from: From Borsch to Blinis (Hardcover)
This book appears to contain a selection of recipes from an earlier book on Eastern European cooking by the same contributors. It contains recipes for the better known dishes of the region with some introductory prose. An attractive gift as an introduction to the Polish/Russian kitchen but less useful as a reference work for the serious slavophile cook. I have never prepared any of the recipes and cannot, therefore, comment on their workability.
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