Hardcover: 632 pages
Publisher: Macmillan; 1st edition (1983)
Product Dimensions: 9.4 x 6.5 x 1.9 inches
Shipping Weight: 2.3 pounds
Average Customer Review: 4.5 out of 5 stars See all reviews (22 customer reviews)
Best Sellers Rank: #669,864 in Books (See Top 100 in Books) #43 in Books > Cookbooks, Food & Wine > Regional & International > European > Russian
First allow me to say that I am a person who grew up in Russia so I have to say that I am speaking with some authority. I came here when I was young and I have tried many of the foods in this book and I must say that this is the best and most conscise cookbook on Russian Cooking.The book is very fat and thick but that is exactly why it is so good for its wealth of differnt varities of food for different occasions, from weddings to Easter(Kulichi). The book is 632 pages long including the index. The book is constrcuted in different chapters depending on what you want to cook. It also gives the americanized phonetic saying of how to say these foods in Russian which in my opinion would be very useful for both cultural and traveling reasons if you want to order the food there. The book has many chapters as I said earlier among them are "Fish" "Soups" and "Meat."Among the most convenient things is the details told in teh making of the cookings. The details are so detailed stricken that it is impossible to go wrong.There are many foods here that Americans remember as being Russian among them "borshcit" which are told here to make.Plus some of the best thigns about this endeavor is the fact taht the recipe is written by a Russian Women which means that she knows how to cook this. This isnt' simply a book written by a visitor the country, this is written by a woman who grew up in the Soviet Union, having been a food critic for a very high circulating gazzette. The recipes are sometimes simple and sometimes a little bit more hard just like in any cookbook.
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