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Editorial Reviews
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The Art of Russian Cuisine is almost as immense as the vast expanses of Mother Russia. Filled with 500 recipes for classic Russian dishes, it also provides a history of Russian food and culinary life. Anne Volokh, a Russian food writer who eventually emigrated to the U.S., enlivens her work by including passages from Russian literature and historical works. She concentrates on authentic cooking, often drawing recipes from A Gift to Young Housewives written by Ellena Molokhovets in the 1870s. The result brings to life how Russians ate when their rivers ran thick with fish and aristocrats had French chefs invent elaborate dishes like Veal Orloff, made with two creamy sauces.
The Art of Russian Cuisine is almost as immense as the vast expanses of Mother Russia. Filled with 500 recipes for classic Russian dishes, it also provides a history of Russian food and culinary life. Anne Volokh, a Russian food writer who eventually emigrated to the U.S., enlivens her work by including passages from Russian literature and historical works. She concentrates on authentic cooking, often drawing recipes from A Gift to Young Housewives written by Ellena Molokhovets in the 1870s. The result brings to life how Russians ate when their rivers ran thick with fish and aristocrats had French chefs invent elaborate dishes like Veal Orloff, made with two creamy sauces.
Naturally, Volokh starts with zakuski, the antipasto-like ceremony that can constitute a meal in itself; including herring, caviar, salads, even suckling pig in aspic. For soups, there are peasant-hearty borschts--which are actually Ukrainian, not Russian--and spicy Selianka, an example of upper-class cooking. In Russia, each soup has a proper garnish or accompaniment; Volokh provides them all, from sliced eggs in cold borscht to yeasty garlic rolls with the hot kind. Dishes such as Beef Stroganoff, Stuffed Cabbage, proper Bliny and Pashka (the sweetened cheese dessert), require culinary expertise, great patience, or both to make. But dishes such as Roasted Chicken with Raisin-Studded Stuffing and Baked Trout with Walnut-Based Satsivi Sauce are simple but rich.
If Russian food interests you, The Art of Russian Cuisine is worth having for its traditional recipes and the enlightening exploration of their origins. --Dana Jacobi
Book Description
The Art of Russian Cuisine brings 500 authentic russian recipes into your home, along with historical and cultural background that will capture your imagination.
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Citations
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10
books
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- Culture and Customs of Russia (Culture and Customs of Europe) by Sydney Schultze on page 75, and Back Matter
- The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market by Linda Ziedrich on page 177, and Back Matter
- Please to the Table: The Russian Cookbook by Anya von Bremzen in Front Matter
- Heaven's Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar in Back Matter
- Weekends Away (Without Leaving Home): The Ultimate World Party Theme Book by Conari Press on page 165
See all 10 books citing this book
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