Free Downloads Recipes: Russian Cooking (Foods Of The World)
Recipes: Russian Cooking. Part of the Foods of the World series published by Time-Life Books. Contents include First Courses, Soups, Salads and Vegetables, Fish, Poultry, Meats, Rice and Kasha, Breads and Dumplings, Candies and Desserts, and Cakes and Cookies.
Series: Foods Of The World
Spiral-bound: 112 pages
Publisher: Time-Life Books (1975)
Language: English
ASIN: B0016O7CF0
Product Dimensions: 8.8 x 6 x 0.4 inches
Shipping Weight: 6.4 ounces
Average Customer Review: 4.8 out of 5 stars See all reviews (6 customer reviews)
Best Sellers Rank: #1,960,346 in Books (See Top 100 in Books) #99 in Books > Cookbooks, Food & Wine > Regional & International > European > Russian
As another reviewer has pointed out, this is NOT a pretty picture book of wonderful presentations. No, this is a pretty down to earth work which gets into the nitty-gritty of cooking. Do not look for conversion tables or all of those "you can substituted this for that" little notes. No, you actually had better know your way around a kitchen. Not that the book is not well written; far from it! The directions are quite precise, measurements exact, and this little work is filled with cultural observations and bits of information, that while may not come up in everyday conversation, are never the less nice to know.We have here a 112 page oddly sized, spiral bound book that gives us a good representation of Russian dishes. Chebureki, Manty, Uzbek Palov, Kapsarullid (lot of these cabbage dishes), Sult, Bitki s Zapravkoi Gorchichnoi, Chuchkella. Gozinakh, Khalva....what, you don't read Russian? Well fear not. Each dish is accompanied by an English translation and written description of the dish.While at first glance some of these dishes may seem rather exotic, upon closer examination it becomes quite apparent that the sneaky Russians have infiltrated even our kitchens and the reader will find many dishes and offerings quite familiar. Let's face it, Lokshyna, Zapechena, if you squint your eyes, becomes Egg Noodle and Spinach Casserole very quickly. On the other hand, Braised Veal with Caviar Sauce, Jellied Veal, Skewered Pork with Pomegranate Syrup and Ground Lamb Sausage probably did not show up at your last church pot-luck.All in all this is an intriguing little book. We have tried several of the recipes and all have turned out quite well.This is one of a series of ethnic cooking that Time-Life published first in 1969 and updated in 1977.
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