Very Good. 1969 Hardcover 5th prtg. col. illus., col. map, col. plates. 206 p. Former Library book. Great condition for a used book! Minimal wear. Shipped to over one million happy customers. Your purchase benefits world literacy!
Good. 1969 Hardcover 5th prtg. col. illus., col. map, col. plates. 206 p. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy!
Acceptable. 1969 Hardcover 5th prtg. col. illus., col. map, col. plates. 206 p. Shows definite wear, and perhaps considerable marking on inside. Shipped to over one million happy customers. Your purchase benefits world literacy!
Eliot Elisofon and Richard Jeffery, Photos. Good. No DJ. Quarto, hardcover, good pictorial cover with decorative eggs. Clean and unmarked. 206 pp. Foods of the World series. from cookery to cuisine, the plentiful of Russia, the bygone days of the Czars, easter celebrations, Baltic states, Ukraine, Caucasus, and steppes of central Asia. regional flavors, meat, fish, poultry, dairy, baking,
Good. Two vol set, slipcase shows mild wear, books are solid and unmarked, covers show some wear, We take great pride in accurately describing the condition of our books, ship within 48 hours and offer a 100% money back guarantee.
206 pages. Hardcover, no dustjacket. Good condition. Gift inscription on first inside page. COOKBOOKS. A book that explores the many facets of Russian cooking, along with recipes that make it easier to cook these delicious dishes. Covers the by-gone days of the czars, Easter, the Baltic states, Ukraine, the Caucuses, and the Steppes of Central Asia. Hundreds of color photos and an Index. (Key Words: Russian Cooking, Russian Cookbooks, Recipes, Meats, Fruits, Salads, Desserts, Helen Papashvily).
Eastern European cooking is not easily found in restaurants. This book introduces you to not only Russian cooking but the cuisines of the Baltic countries and Asian countries of the former USSR. It is a good introduction to the varied menus of these disparate countries. I have tried two of the recipes, one from Russia and one from Latvia, and they were excellent. My only criticism so far is that there are not enough recipes in the book but I suspect the ones that are in it are winners.
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