Basic Borsch includes beef, assorted vegetables, potatoes, sour cream and tomato puree; Moscow Borsch engulfs bacon and one more beet. Vegetables for stew are apt to be fried before adding; and how about little pies with fish and noodle filling, egg and onion? The authors supply recipes for rich, many-textured dishes concocted for icy Siberian nights. A bit of culinary history, sample menus, a list of suppliers aid the Westerner, but best the cook have had some experience in the ways of boiling and frying complements. From Zakuski to Chai, new terrain.
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4 of 8 people found the following review helpful:
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The Art of Russian Cooking,
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This review is from: The art of Russian cooking (Hardcover)
A selective collection of the best Russian recipes of the past and present.To the Russian people, eating and drinking are not just a matter of refuelling but a vital expression of their nature, their tradition, their way of life. All through Russian literature writers have written lovingly, lyrically, about food and drink. In Russia great eaters have always been admired and great hosts revered. Small wonder, then, that Russian cuisine is one of the most exciting in the world -- as diverse and varied as the country itself. And in this marvelous collection of Russian recipes of the past and present you'll find dishes of every type: Pheasant with Oriental Sauce from the East . . . Russian Apple Pie from the West . . . Kisel (fruit juice pudding) from the North . . . Chahohbili Chicken from the ancient kingdom of Georgia in the South. These are just samples! For some other tempting details, please see the back of this dust jacket.
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