Russian Food: All the Peoples, All the Republics - Hardcover

Críticas

Jean Redwood, author of one of the most comprehensive books on Russian Food. --Michael Bateman, Independent on Sunday

Recipes are presented clearly and methodically spiced by literary quotations - style is modest and pleasing. --Alan Davidson, Petit Propos Culinaires No.32

An attractive presentation of simple, basic Russian dishes. The book also contains an interesting chapter on Russian Breads. --Simple Cooking No.29 U.S.A, Supplement 'Mange Tout'

Reseña del editor

2nd Edition published 2015 - See RUSSIAN FOOD AND REGIONAL CUISINE.

Russian food is delicious, wholesome and easily prepared from generally available ingredients. JEAN REDWOOD's cookery book contains a wide selection of recipes in easy-to-use presentation, measured in grams and ounces. The book is enjoyable to read as well as to cook from: Russian literature provides much 'food for thought' and there is a complete 'food story' by Chekhov in the author's own translation. The geographical and historical background to cookery in different republics of the Soviet Union is fully explained in all its splendid diversity. Russian Food is based on Jean Redwood's extensive first-hand knowledge of the (former) USSR and the Russian language. Personal Preface and Introduction Domestic mealtimes 'The Siren' (Anton Chekhov) RECIPES (195 pages of) THE REPUBLICS: where they are, what they grow, what they eat Maps - Bibliography - Glossary Index of recipes. Index of national dishes.