Download or read book Classic Russian Cuisine A Magnificent Selection of More Than 400 Traditional Recipes written by Alla Sacharow and published by Simon and Schuster. This book was released on 1993-11-30 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Slavic Cuisine written by Lukas Prochazka and published by . This book was released on 2016-12-06 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Big cookbook full of traditional Slavic recipes from all major Slavic countries: Czechia, Slovakia, Poland, Bulgaria, Serbia, Russia and Ukraine. The book includes over 50 recipes with large pictures. It's the best way how to learn about East European cuisines and the book makes also a great gift.

Download or read book Slavic Cuisine B W written by Lukas Prochazka and published by . This book was released on 2016-12-07 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: !!! This is B/W budget edition without pictures !!!Big cookbook full of traditional Slavic recipes from all major Slavic countries: Czechia, Slovakia, Poland, Bulgaria, Serbia, Russia and Ukraine. The book includes over 50 recipes. It's the best way how to learn about East European cuisines and the book makes also a great gift.

Download or read book Introduction to Russia written by Gilad James, PhD and published by Gilad James Mystery School. This book was released on with total page 107 pages. Available in PDF, EPUB and Kindle. Book excerpt: Russia, officially known as the Russian Federation, is the largest country in the world by land area and spans two continents, Europe and Asia. It is located in Eastern Europe and Northern Asia and shares borders with Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Georgia, Azerbaijan, Kazakhstan, Mongolia, China, and North Korea. The country has a diverse geography, from the frozen tundra of Siberia to the sunny beaches of the Black Sea coast. Russia is known for its rich culture and history, which includes famous poets, writers, composers, artists, and scientists. The country has a population of approximately 144 million people and is considered a federal semi-presidential republic. Russia's economy is one of the largest in the world and relies heavily on natural resources like oil, gas, and minerals. Its political system is often described as authoritarian due to the concentration of power in the hands of the president and the ruling party. However, the country has a complex and dynamic political landscape that includes a diversity of opinions and viewpoints. Despite its challenges, Russia continues to play a significant role in world affairs, including its involvement in Syria, Ukraine, and other global hotspots.

Download or read book Adventures in the Slavic Kitchen written by Igor Klekh and published by Glagoslav Publications. This book was released on 2018-01-01 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The polyglot Igor Klekh is an extraordinarily erudite and accomplished Russian writer, journalist, and translator, whose formative years were spent in Western Ukraine, mostly in Ivano-Frankivsk and in the multi-cultural city of Lviv where he had access to the literature of East-Central Europe. He currently resides in Moscow. His complex prose style has been compared to that of Jorge Luis Borges and Bruno Schulz, whose novellas he was among the first to translate from Polish into Russian. He has authored seven books of prose, essays, translations, and literary criticism and has been a frequent contributor to the best Russian literary journals including Novyi mir, Znamya, and Druzhba narodov. His works have earned numerous prizes including the Alfred C. Toepfer Pushkin Prize (1993), the Yury Kazakov Prize (2000) for Best Short Story, and the October Magazine Prize (2000) for his book on the artist Sergei Sherstiuk. His works have been nominated for the Russian version of the Booker Prize twice (1995 and 2012). Adventures in the Slavic Kitchen: A Book of Essays with Recipes is a cultural study of the role food plays in the formation and expression of a nation’s character. It focuses primarily on the Russian and Ukrainian kitchens but discusses them in the context of international food practices. His prose works have been published in English translation under the title A Land the Size of Binoculars (2004) by Northwestern University Press.

Download or read book Classic Russian Cooking written by Elena Molokhovets and published by Indiana University Press. This book was released on 1998-07-22 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc

Download or read book Cabbage and Caviar written by Alison K. Smith and published by Reaktion Books. This book was released on 2021-05-19 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger—of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.

Download or read book Please to the Table written by Anya Von Bremzen and published by Workman Publishing. This book was released on 1990-01-01 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan

Download or read book KNOW ENOUGH Ethnic Cuisines written by Cliff Johnson and published by Dawn Star Press. This book was released on 2013-12-23 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the common man's guide to trying new foods. The world has produced an endless array of rich, exotic cuisines. Faced with so many choices, it's nice to have a guide to help you know the cultures, manners, and flavors that go into the many ethnic cuisines we have to choose from. For newcomers and experienced foodie alike, Ethnic Cuisines helps you KNOW ENOUGH before you go

Download or read book Food in Russian History and Culture written by Musya Glants and published by Indiana University Press. This book was released on 1997-08-22 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present. A wide array of sources - including chronicles, diaries, letters, police records, poems, novels, folklore, paintings, and cookbooks - help to interpret the moral and spiritual role of food in Russian culture. Stovelore in Russian folklife, fasting in Russian peasant culture, food as power in Dostoevsky's fiction, Tolstoy and vegetarianism, restaurants in early Soviet Russia, Soviet cookery and cookbooks, and food as art in Soviet paintings are among the topics discussed in this appealing volume.

Download or read book Cognitive Paths into the Slavic Domain written by Dagmar Divjak and published by Walter de Gruyter. This book was released on 2008-10-23 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: The volume presents an overview of recent cognitive linguistic research on Slavic languages. Slavic languages, with their rich inflectional morphology in both the nominal and the verbal system, provide an important testing ground for a linguistic theory that seeks to motivate linguistic structure. Therefore, the volume touches upon a wide range of phenomena: it addresses issues related to the semantics of grammatical case, tense, aspect, voice and word order, it looks into grammaticalization and language change and discusses sound symbolism. At the same time, the analyses presented address a variety of theoretically important issues. Take for example the role of virtual entities in language or that of iconic motivation in grammar, the importance of metaphor for grammaticalization or that of subjectification for motivating synchronic polysemy and diachronic language change, as well as the myriad of patterns available to encode events in a non-canonical way or to convey the speaker's epistemic stance with respect to the communicated content. In addition, the analyses are couched in a variety of cognitive linguistic frameworks, such as cognitive grammar, mental space theory, construction grammar, frame semantics, grammaticalization theory, as well as prototype semantics. All in all, the analyses presented in this volume enrich the understanding of established aspects of the cognitive model of language and may serve as catalysts for their further development and refinement, making the volume a worthwhile read for Slavic and cognitive linguists alike.

Download or read book Food Culture in Russia and Central Asia written by Glenn R. McNamara and published by Bloomsbury Publishing USA. This book was released on 2005-06-30 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize 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 Eurasian foodways.

Download or read book Slavic Sins of the Flesh written by Ronald D. LeBlanc and published by UPNE. This book was released on 2012-07-03 with total page 507 pages. Available in PDF, EPUB and Kindle. Book excerpt: A pathbreaking "gastrocritical" approach to the poetics of Dostoevsky, Tolstoy, and their contemporaries

Download or read book Textural Characteristics of World Foods written by Katsuyoshi Nishinari and published by John Wiley & Sons. This book was released on 2020-03-09 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Download or read book Hearty Hungarian written by Barrett Williams and published by Barrett Williams. This book was released on 2024-07-08 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt: **Hearty Hungarian An Epic Journey Through Hungarian Cuisine** Are you ready to embark on a culinary adventure that will whisk your taste buds to the heart of Europe? "Hearty Hungarian" is your ultimate guide to mastering the rich, flavorful, and storied traditions of Hungarian cooking right in your own kitchen. **Discover the Essence of Hungarian Cuisine** Dive into Chapter 1 and explore the deep-rooted history of Hungarian food. Learn how neighboring cultures and the unique Hungarian terrain have influenced this vibrant cuisine. Then, venture into Chapter 2 and unlock the secrets of paprika, the cornerstone of many iconic dishes. Understand its origins, varieties, and the meticulous process of making this essential spice. **Master Soups, Stews, and Beyond** In Chapter 3, learn the art of crafting legendary Hungarian soups and stews, from the heartwarming Gulyás to the flavorful Fisherman’s Soup. Chapter 4 takes you deeper into a Hungarian kitchen with traditional meat recipes, focusing on staple ingredients like pork and unique dishes featuring goose and duck. **Bake, Pickle, and Preserve** Chapter 5 invites you to fill your home with the aroma of fresh Hungarian breads and pastries, such as the ever-popular Kürtőskalács (Chimney Cake). Discover Chapter 6 where you’ll find a plethora of fermented and pickled treats that are a cornerstone of Hungarian meals. **Satisfy Your Sweet Tooth and Celebrate** Chapter 7 introduces you to unique cheeses and dairy delights, while Chapter 8 tempts you with desserts like the legendary Dobos Torte and the versatile Langos. In Chapter 9, learn to prepare festive dishes perfect for holidays and celebrations, complete with the robust flavors of Hungarian roasts. **Sip, Shop, and Experiment** Chapter 10 opens the door to Hungary’s world-renowned wines and spirits, including the regal Tokaji and the potent Pálinka. Walk through a Hungarian market experience in Chapter 11, discovering fresh ingredients, local spices, and delightful street food. **Preserve and Innovate** In Chapter 12, embrace the traditional techniques of preserving Hungarian flavors, from canning to drying herbs. Chapter 13 offers a fresh take on Hungarian cuisine with fusion recipes and modern interpretations, allowing you to bring a twist to traditional meals. **Family, Tradition, and Home Cooking** Chapter 14 celebrates the essence of family and tradition in Hungarian kitchens, sharing heartwarming stories of cooking together. Finally, Chapter 15 provides practical advice to bring these rich flavors to your home, guiding you through pantry essentials, cooking techniques, and tips for hosting your own Hungarian-inspired dinner party. "Hearty Hungarian" is more than just a cookbook; it's a treasure trove of culinary culture, waiting to be explored. Ready to transform your kitchen into a Hungarian haven? Order your copy today and start cooking up a Hungarian storm!

Download or read book Slavic Cuisine written by Source Wikipedia and published by University-Press.org. This book was released on 2013-09 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 146. Chapters: Bosnia and Herzegovina cuisine, Bulgarian cuisine, Croatian cuisine, Czech cuisine, East Slavic cuisine, Montenegrin cuisine, Republic of Macedonia cuisine, Serbian cuisine, Silesian cuisine, Mead, Kutia, Yoghurt, Paprika, Cucumber soup, Halva, Borek, Turkish coffee, Rice pudding, Pork rind, Slivovitz, Goulash, Sauerkraut, Pilaf, Pig slaughter, Rakia, esnica, Polenta, Borscht, Boza, Prosciutto, Sarma, Koliva, Meze, Cabbage roll, Apple strudel, Soda bread, Beer in Serbia, Ayran, Banitsa, Nut roll, Ajvar, Smetana, Bejgli, evapi, Stuffed peppers, Blintz, Salo, Fisherman's Soup, Gulab jamun, Tarator, Cuisine of the Republic of Macedonia, Lecso, Kolache, Kishka, Kaymak, Summer savory, Lithophaga lithophaga, Kasha, Makowki, Porkolt, Knodel, Sujuk, Palatschinke, Quince cheese, Kifli, Prekmurska gibanica, Tursu, Rouladen, Bohemian Cafe, Rostiljijada, Knjaz Milo AD, Shopska salad, Gugelhupf, Kompot, Kluski, Kamenitza, varci, Elenski but, Sorrel soup, Loukoumades, Popara, Tav e Grav e, Simit, Mastika, Caciocavallo, Patatnik, Pihtije, Vegeta, Chorba, Cozonac, Mekitsa, Pancetta, Kaszanka, Punjena paprika, Pekmez, Knedle, Silesian dumplings, Eisbein, Kebapche, Hauskyjza, Pljeskavica, ganci, Paprenjak, Ka amak, Shmaky, Mlinci, uve, Sogan-dolma, Sour rye soup, Svi kova, Kalach, Pelinkovac, Bosnian Pot, Buchteln, Kara or eva nicla, Yufka, Tulumba, Slatko, Limet, Poga a, ilavka, Kyopolou, Fritaja, Krafne, Ljutenica, trukli, Rab cake, Vano ka, Sa, Sma eny syr, Pin ur, Roasted piglet, Garash cake, Snow White salad, Himmel und Erde, Njegu ka pr uta, Livno cheese, Pinca, Wodzionka, Kreple, Pasulj, Proja, Yaprak, Streuselkuchen, Lyutika, Urnebes, Kru kovac, Istrian stew, Pa ticada, U tipci, Milk salad, Houska, Kulajda, Mu kalica, Oblande, Merudia, Sremski Sir, Sremska kobasica, ...

Download or read book Kachka written by Bonnie Frumkin Morales and published by Flatiron Books. This book was released on 2017-11-14 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food. The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths. Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.