This classic cookbook offers so much more than a collection of recipes-it captures the spirit of the Russian people and their cuisine. From zavtrak (breakfast) to uzhin (dinner), Russians love to eat heartily. Originally published in 1947, The Best of Russian Cooking is a treasured classic that combines authentic Russian recipes with culinary tips and invaluable cultural insights. This expanded edition features a concise list of menu terms, sections on Russian table traditions and mealtimes, and a guide to special cooking utensils. A survey of the tastiest Russian cuisine, this book includes 300 recipes for popular dishes such as beef stroganoff and borscht, as well as many lesser-known dishes which are daily fare in Russia-kotleti (meatballs), piroshki (dumplings with meat or vegetables) and tvorojniki (cottage cheese cakes).
The Best of Russian Cooking
and over one million other books are available for Amazon Kindle.
Learn more
| ||||||||||||||||||||||||||||||
Book Description
Frequently Bought Together
Product Details
Would you like to update product info or give feedback on images?
|
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
18 of 19 people found the following review helpful:
4.0 out of 5 stars
A charming little cookbook.,
By
This review is from: The Best of Russian Cooking (Hippocrene International Cookbook Series) (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.
1 of 1 people found the following review helpful:
3.0 out of 5 stars
gave it away,
Amazon Verified Purchase(What's this?)
This review is from: The Best of Russian Cooking (Hippocrene International Cookbook Series) (Paperback)
not very practical at all. I ended up giving it to a friend who I dont think got much use out of it either...
2 of 3 people found the following review helpful:
5.0 out of 5 stars
the best of russian cooking,
By
This review is from: The Best of Russian Cooking (Hippocrene International Cookbook Series) (Paperback)
It was in depth and very easy to follow recipes. It also provided recipes in an historical perspective.
Share your thoughts with other customers: Create your own review
|
|
Inside This Book
(learn more)
First Sentence:
A good deal of our Russian food is rich and substantial. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cup sweet cream, small dill pickles, fireproof dish, sour gherkins, minced dill, pressed caviar, herring fillets, hot platter, short pastry, raised dough, medium oven, thick sour cream, hot butter, buckwheat kasha, delicatessen stores, minced parsley, pot cheese, pickled mushrooms, cooked cauliflower, slices stale bread, pan gravy Key Phrases - Capitalized Phrases (CAPs): (learn more)
Salt Pepper, Beef Stroganoff, Plain Sour-Cream Dressing, Pojarskiya Kotleti, Lamb Pilaf, Spicy Sour-Cream Dressing New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
A good deal of our Russian food is rich and substantial. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cup sweet cream, small dill pickles, fireproof dish, sour gherkins, minced dill, pressed caviar, herring fillets, hot platter, short pastry, raised dough, medium oven, thick sour cream, hot butter, buckwheat kasha, delicatessen stores, minced parsley, pot cheese, pickled mushrooms, cooked cauliflower, slices stale bread, pan gravy Key Phrases - Capitalized Phrases (CAPs): (learn more)
Salt Pepper, Beef Stroganoff, Plain Sour-Cream Dressing, Pojarskiya Kotleti, Lamb Pilaf, Spicy Sour-Cream Dressing New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
4
books
cite this book:
- Eastern Europe (Library of Nations) by the editors of Time-Life Books in Front Matter
- Irish Cooking by Publications Editors in Front Matter
- The Art of Uzbek Cooking (Hippocrene International Cookbooks) by Lynn Visson in Back Matter
- Imperial Mongolian Cooking by Marc Cramer in Back Matter
- Best of Smorgasbord Cooking (Hippocrene International Cookbook Classics) by Gerda Simonson in Front Matter
- Food Culture in Russia and Central Asia (Food Culture around the World) by Glenn Randall Mack in Back Matter
What Other Items Do Customers Buy After Viewing This Item?
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
