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Used: Very Good | Details
Condition: Used: Very Good
Comment: Early (2002) printing with different cover image. Same edition (Hippocrene, 1993, second printing of expanded edition). No underlining, highlighting or notes. Very good. Clean and unmarked. Inspected and cleaned prior to listing. Shrink wrapped for added protection. Eligible for FREE Super Saving Shipping! Fast Amazon shipping plus a hassle free return policy mean your satisfaction is guaranteed! Tracking number provided in your Amazon account with every order.
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The Best of Russian Cooking (Hippocrene International Cookbook Series) Paperback – May 1, 1993


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The Best of Russian Cooking (Hippocrene International Cookbook Series) + The Best of Ukrainian Cuisine (Hippocrene International Cookbook Series) + Festive Ukrainian Cooking
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Product Details

  • Series: Hippocrene International Cookbook Series
  • Paperback: 308 pages
  • Publisher: Hippocrene Books; Reprint edition (May 1, 1993)
  • Language: English
  • ISBN-10: 0781801311
  • ISBN-13: 978-0781801317
  • Product Dimensions: 8.3 x 4.9 x 0.8 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,547,270 in Books (See Top 100 in Books)

Customer Reviews

I'm not an expert in electronic books, however its very hard to print and page of this from a Kindle.
Paul B. King
The Introduction is very cute, it describes some of the Russian habits in quite exact details which made me convinced that the author knows what she is talking about.
Yulia
It is not just a compilation of recipes, many of which are truly unique and most of them really genuine.
Andrey Shibanov

Most Helpful Customer Reviews

18 of 19 people found the following review helpful By L. Keele on December 4, 2006
Format: Paperback
You may have difficulty getting to the recipes, because Alexandra Kropotkin's narrative is so engaging, you'll want to read it through for all of her insight into pre-Soviet Russian life and manners, especially the life and manners of the upper class. It seems as though Ms. Kropotkin had a not-insignificant position at one point (in fact, the man who wrote the forward calls her "Princess"), and she had to flee to England when the revolution came, and she learned to make traditional Russian meals using the ingredients found wherever she happened to be.

If you focus on the narrative, however, you will miss the fabulous food. The food is all very rich, and none of it is made with pre-prepared over-processed food, but good solid ingredients like milk and eggs and flour, and of course, sour cream and dill and turnips. Though some of the recipes are time-consuming (the 'yellow consomme' used to make cabbage soup simmers for three hours, for example), they are all accessible to cooks with even a little bit of experience. Princess Kropotkin talks you through the recipes like a good friend or a mother might, leading you every step of the way.
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2 of 3 people found the following review helpful By Kathleen Paul on June 30, 2009
Format: Paperback
It was in depth and very easy to follow recipes. It also provided recipes in an historical perspective.
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By jumpy on July 6, 2014
Format: Paperback
EXCELLENT!!
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Format: Kindle Edition Verified Purchase
Have a 50 year old copy of original, now I don't have to spill on it! i can now share it with friends.
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Format: Kindle Edition Verified Purchase
The book is unique in its genre. It is not just a compilation of recipes, many of which are truly unique and most of them really genuine. It also provides a thourough overview of the way Russians eat, treat their guests and cook. It is perfectly adopted to the undersyanding of non-native Russian readers but a bit outdated since the last revision by the author dates of early sixites. Enjoyable and very useful reading for all food lovers.
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