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Please to the Table: The Russian Cookbook
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Anya Von Bremzen, John Welchman
Discover the entire continent in this classic collection of 400 recipes. Please to the Table is the first book to interpret the joyous cacophony of Russian flavors, techniques, ingredients--even rituals. Winner of the 1990 James Beard Food and Beverage Book Award. Illustrations throughout.
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Food and Cooking of Russia
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Lesley Chamberlain
Lesley Chamberlain lived in Soviet Russia in 1978-79 and recorded her experiences in the form of two hundred recipes interwoven with details of Russian culture and history and her own practical advice. From blini to cabbage soup, caviar eggs to 'Russian salad', she revealed the continuity of Russian life, despite political repression, in which the ...
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The Russian Tea Room Cookbook
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Faith Stewart-Gordon
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The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
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Darra Goldstein
Part ethnography, part geography and part cookbook, this text describes the rugged topography and turbulent history of the Republic of Georgia which was once a crossroad of trade between Asia and Europe. These cultural influences have led to a rich native cuisine.
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A little Russian cookbook
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Tania Alexander, Vera Konnova-Stone
Rich in tradition as well as taste, Russian cuisine tempts the palate with its delicious pies, hearty soups, and flavorful sauces. A Little Russian Cookbook presents a selection of both famous and unusual recipes from the many regions of Russia. Zakuski, or starters, include Borshch, Gribnoi Sup, and crab salad. Main courses feature such classic ...
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The Russian Heritage Cookbook
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by
Lynn Visson, Ph.D.
A culinary heritage preserved through 360 authentic recipes.
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The Art of Russian Cuisine
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by
Anne Volokh, Mavis Manus
A treasury of over 500 Russian dishes accompanied by a sampling of Russian social and literary history.
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Eat! Eat!: Wonderful Recipes from the Old Country Like My Mother Used to Make
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by
Ruth Kanin
More than 125 recipes have been collected by the author from her mother and grandmother and presented in an easy-to-use format that takes advantage of modern cooking techniques yet retains the authenticity of these Central European/Jewish dishes. "Sensational".--Carl Reiner. Illustrations. Index.
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The art of Russian cooking
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Nina Nicolaieff
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Culinaria Russia: Ukraine, Georgia, Armenia, Azerbaijan
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by
Marion Trutter (Editor), Gregor M Schmid (Photographer)
Food and culture are inexorably tied together. Culinaria reports on every aspect of a country's cuisine within the context of the people who created it. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
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Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives
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Elena Molokhovets, Joyce Toomre (Introduction by)
Molokhovets' classic cookbook and manual on household management was the "bible" of middle- and upper-class Russian homemakers. This volume is a resource for social historians as well as culinary historians, serious cooks, and cookbook readers.
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A Year of Russian Feasts
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by
Catherine Cheremeteff Jones
Catherine Cheremeteff Jones, the granddaughter of a great-great grandson of Czar Nicholas I, lived in Russia in the early '90s, and absorbed the culinary traditions of the place. Her memoir highlights the Russian Orthodox feasts that dot the year and the unchanging traditions of the foods that accompany them: beet and cabbage dishes, spiced breads ...
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Russian cooking
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Helen Waite Papashvily, George Papashvily, Time-Life Books
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Russian Cookbook
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Kyra Petrovskaya, Kyra Petrovskaya Wayne
Treasury of easy-to-follow recipes for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, potato kotlety, pirozhki, blini, many more. Definition of terms.
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Katish, our Russian cook.
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by
Wanda L. Frolov
First published in 1947 (and originally a series in Gourmet), this memoir about the author's wealthy family's Russian cook in the 1920s emphasizes the affection the family felt for Katish and the down-to-earth humor she brought to her tasks. It also, of course, includes recipes for traditional Russian foods.
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The Food & Cooking of Russia: Discover the Rich and Varied Character of Russian Cuising, in 60 Authentic Recipes and 300 Glorious Photographs
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by
Elena Makhonko, Jon Whitaker (Photographer)
Discover the rich and varied character of Russian cuisine, in a unique volume offering over 60 authentic dishes that reflect an incredible range of cultural influences
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a la Russe: A Cookbook of Russian Hospitality
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Darra Goldstein
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Art of Lithuanian Cooking
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by
Maria Gieysztor de Gorgey
"Art of Lithuanian Cooking is a culinary showcase of palate-pleasing regional delights." --The Midwest Book Review "Here is a collection of Lithuanian recipes that will be welcome on any table." --The International Cookbook Revue This favorite Hippocrene cookbook includes over 150 authentic Lithuanian recupes such as "Fresh Cucumber Soup," ...
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The Best of Ukrainian Cuisine
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by
Bohdan Zahny
Now updated with a complete list of menu terms in Ukrainian and English, this unique cookbook presents both traditional and contemporary Ukrainian cuisine in an easy-to-use menu format. Ukrainian dishes call for a variety of ingredients including natural products such as meat, poultry, fish, mushrooms, eggs, vegetables and fruits. Here is a ...
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Cooking the Russian Way
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Gregory Plotkin, Rita Plotkin
Introduces the cooking and food habits of the Soviet Union, including such recipes as borscht, chicken kiev, and beef stroganoff, and provides brief information on the geography and history of the country.
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Food in Russian History and Culture
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Musya Glants (Editor), Joyce Toomre (Editor)
This sparkling collection of thirteen original essays gives surprising insights into what food ways reveal about Russia's history and culture, from Kievan times to post Soviet Russia. Some of the chapters focus on historical topics while others consider images of food in literature and art. Musya Glants, a Fellow at the Davis Center for Russian ...
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The Russian Tea Room: A Tasting
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by
Faith Stewart-Gordon, Faith S Gordon, Paul Cox (Photographer)
In this history of the famous Manhattan establishment, co-owner Faith Stewart-Gordon describes how she miraculously resuscitated the restaurant after turbulent times. She also shares amusing anecdotes involving her famous clientele, which has included filmmaker Woody Allen, actor Dustin Hoffman, and columnist Liz Smith.
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Russian Festive Cooking
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Susan Ward
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Russian Cooking
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by
Robin Howe
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The Food and Cooking of Eastern Europe
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by
Lesley Chamberlain
"The Food and Cooking of Eastern Europe," first published in 1989 and a companion volume to Lesley Chamberlain's acclaimed "The Food and Cooking of Russia", surveyed the rich and diverse food cultures known to few people in the West during the half century when Europe was divided. It contains more than two hundred recipes interwoven with ...
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