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Classic Russian Cuisine: a Magnificent Selection of More Than 400 Traditional Recipes

ebook
1 of 1 copy available
1 of 1 copy available
Alla Sacharow's passion for Russian cooking springs from her devotion to her native land. For this unique collection she has assmebled 450 recipes, chosen from among thousands, and creates a culinary tour of her homeland. More than 130 full-color photos illustrate the recipes and the art of presentation, and reflect both the Russian countryside and Russian culture.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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    • Publisher's Weekly

      November 1, 1993
      Sacharow, Russian-born, assembles recipes from all over the former Soviet Union, attending to the Russian and the regional without lightening traditionally rich and hearty stuff. The result is a lot to choose from, some of it very attractive, and some probably worth avoiding. There are wonderful-sounding Russian salads and pickled vegetables, for instance; but doesn't the heart stop at the thought of ``Stuffed Beef Stomach,'' ``Deep-Fried Calf's Brain'' and ``Larded Liver''? (An entire chapter, entitled ``Innards,'' seems ill-considered for current American taste.) A section, however, on pancakes and crepes is toothesome, with vegetarian, sweet and meaty options. Fruit desserts (carrot souffle, sour cherry pudding) also appeal. Sacharow does not confine herself to foods, but takes on nonalcoholic kvass, various honey drinks, and others. The reach of the book is impressive, as is her zeal in presenting authentic (and sometimes seemingly odd) fare. For instance, consider her cautionary note on nettles, an occasional ingredient: ``Mostly unavailable in American stores. (Can be picked in open fields.)'' Photos not seen by PW.

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  • English

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