RUSSIAN FOOD ALL THE PEOPLES, ALL THE REPUBLICS JEAN REDWOOD
RUSSIANFOOD 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.
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From the Publisher:
'Russian Food' received good reviews on publication and has sold steadily. Although the political boundaries of the former Soviet Union have changed markedly, the recipes are timeless. Anyone with an interest in the cuisine or culture of peoples of this area would find this attractively presented book a useful addition to their shelves.
From the Author:A real knowledge and understanding of the cuisine of another country can take us one step nearer to understanding the people. It remains a mystery why people, regions and nations cling to special dishes and particular ways of preparing them no matter what may be fashionable. They are handed down, like nursery songs, frequently outlasting myths and cults, and that is why cookery is so fascinating.
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