|
|
Food Culture in Russia and Central Asia by Glenn R. Mack and Asele Surina
Strives to emphasise the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasion cuisines
, 230 pp, $111.95. Buy
now |
|
|
Classic Russian Cooking by Elena Molokhovets
Joyce Toomre has translated over 1,000 of Molokhovets’ recipes. A thorough and fascinating introduction by Toomre discusses the history of Russian cuisine and summarizes Molokhovets’ advice on meals and menus, table settings and service, stoves and ovens, cold storage techniques, containers and utensils, servants, health, markets and ingredients, and cooking techniques
Paperback, 704 pp, $52.95. Buy
now |
|
|
Food in Russian History and Culture
Derived from the 1993 conference sponsored by the Russian Research (now Davis) Center, Harvard U. Attempts to elucidate the Russin character through study of food habits, customs, culture.
Paperback, 280 pp, $42.00. Buy
now |
