Free Downloads Russian Food & Cooking
Discover the rich & varied character of Russian cuisine in 60 authentic recipes & 300 glorious photographs which includes a wide variety of regional dishes as well as classic, often French inspired gastronomy of major cities. Explores the varied & fascinating histor of Russian food & eating traditions & its ethnic, geographical &h historical diversity.
Hardcover: 128 pages
Publisher: Hermes House (2009)
Language: English
ISBN-10: 0681540435
ISBN-13: 978-0681540439
Product Dimensions: 11 x 9.1 x 0.5 inches
Shipping Weight: 2.1 pounds
Average Customer Review: 4.1 out of 5 stars See all reviews (16 customer reviews)
Best Sellers Rank: #2,271,007 in Books (See Top 100 in Books) #106 in Books > Cookbooks, Food & Wine > Regional & International > European > Russian
My previous encounters with Russia cuisine in the United States have left me disappointed. That is why I was so surprised to find myself enjoying the food that was served throughout Moscow on my first trip to Russia earlier this year. I was especially enamored with Chicken Kiev and mashed potatoes with mushroom gravy and I went hunting on .com as soon as I returned home from my trip, hoping to find an authentic Russian cookbook to recreate those flavors in my own kitchen.The Food & Cooking of Russia by Elena Makhonko has received nothing but positive reviews so I settled on it as my cookbook of choice and ordered it. It's a lovely hardcover book with beautiful illustrations and opens with a great section on general information about Russia, festivals and Russian celebrations, and classic ingredients in Russian cuisine. The recipes are organized by course in an easy to follow layout.I made the salted cucumbers from the chapter on appetizers and although I did not have vodka on hand to serve as an accompaniment, the cucumbers went over very well with my dinner guests. They were salty and delicious, bursting with dill flavor.For dinner one evening I prepared Chicken Kiev with mushroom sauce (page 86-87) and served it alongside whipped potatoes. I thought it odd that the author recommended rice as the side dish for this entrée as when I was in Moscow it was always served with potatoes. The preparations were pretty easy (pound the chicken very thin, stuff with garlic butter, dredge in breadcrumbs, chill, and fry) and yet the finished presentation was nothing less than exquisite. Rich, delicious, and very filling, this will be on regular rotation in our home.
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