Classic Russian Cooking
File Name:Classic Russian Cooking
Posted By:Elena Molokhovets
Published on 1998 by Indiana University Press
ISBN-10:0253212103
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Book Summary
|Joyce Toomre... has accomplished an enormous task, fully on a par with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous.| —Tatyana Tolstaya, New York Review of Books |ÂClassic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century.| —Julia Child, Food Arts |This is a delicious book, and Indiana University Press has served it up beautifully.| —Russian Review |... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine.|Â —Slavic Review |It gives a delightful and fascinating picture of the foods of pre-Communist Russia.| —The Christian Science Monitor First published in 1861, this |bible| of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction which discusses the history of Russian cuisine and summarizes Molokhovets' advice on household management. A treasure trove for culinary historians, serious cooks and cookbook readers, and scholars of Russian history and culture.
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