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From Borsch to Blinis
 
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From Borsch to Blinis [ILLUSTRATED] (Hardcover)

by Catherine Atkinson (Author)
4.0 out of 5 stars See all reviews (2 customer reviews)


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Editorial Reviews

Product Description
All the classic Eastern European dishes are featured, such as Borshch, Chicken Kiev, Beef Stroganov, Pirozhkis and Blinis.

Product Details

  • Hardcover: 96 pages
  • Publisher: Southwater; illustrated edition edition (April 25, 2000)
  • Language: English
  • ISBN-10: 1842151584
  • ISBN-13: 978-1842151587
  • Product Dimensions: 12 x 9.3 x 0.6 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
  • Amazon.com Sales Rank: #2,719,461 in Books (See Bestsellers in Books)

    Popular in these categories: (What's this?)

    #42 in  Books > Cooking, Food & Wine > Regional & International > European > Polish
    #75 in  Books > Cooking, Food & Wine > Regional & International > European > Russian

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Customer Reviews

2 Reviews
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 (1)
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3 star:
 (1)
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Average Customer Review
4.0 out of 5 stars (2 customer reviews)
 
 
 
 
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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!, March 4, 2007
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.
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3 of 8 people found the following review helpful:
3.0 out of 5 stars Quick Once Over, February 21, 2002
By Helena Fagan (Wellington, New Zealand) - See all my reviews
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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