Russian Food and Regional Cuisine - Paperback

by Jean Redwood (Author)

Reviews (1st edition)
...one of the most comprehensive books on RussianFood. -Michael Bateman, Independent on Sunday
Recipes are presented clearly and methodically spiced byliterary quotations - style is modest and pleasing. -AlanDavidson, 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'

... a lovely book. Amazon review,2012.

This 2nd edition has been updated to reflect the extensive politicalchanges since the Soviet era, but the recipes remain unchanged.

RUSSIAN FOOD is delicious, wholesome and easily prepared from generallyavailable ingredients.

Many recipes are suitable for vegetarians or could be easily adapted.

JEAN REDWOOD's cookery book contains over 340 recipes ineasy-to-use presentation, measured in grams and ounces.

The book is enjoyable to read as well as to cook from. Russianliterature provides much 'food for thought'. There is a complete 'foodstory' by Chekhov in the author's own translation.

The geographical andhistorical background to cookery in different areas of the RussianFederation and surrounding countries is fully explained in all itssplendid diversity.

RUSSIAN FOOD is based on Jean Redwood's extensive first-hand knowledgeof Russia and the Russian language.

Contents
Personal Preface and Introduction.

'Domestic mealtimes' - cultural influences, illustrated byRussian literature.
'The Siren' (Anton Chekhov) - a food related short story, translatedby the author.

RECIPES - a very extensive selection: over340 in all !

1. 34 Zakuski (hors d'oeuvres)
   56 Soups
   66 Fish, Meat &Poultry recipes
   45 Vegetable & Salad recipes
   47 Grain, Pasta, Pastry, Pies & Pancakes
   26 Puddings & Biscuits
   30 Bread & Cake recipes

plus many others for Sauces, Marinades, Preservesand Beverages.

Recipes suitable for young children or easily digestible are alsocovered.

COUNTRIES: where they are, what they grow, what theyeat, complete with maps
As well as Russia, recipes come from: -

1. Armenia
   Azerbaijan
   Baltic States
   Belarus
   Georgia
   Kazakhstan
   Moldova
   Tajikistan
   Tatarstan Republic (area of distinctive cuisinewithinRussian Federation)
   Turkmenistan
   Ukraine
   Uzbekistan

Bibliography - Glossary -Index of recipes.

Note: Photographs accompanying description (wheredisplayed), show a selection of attractive and easilyprepared dishes cooked from the book's recipes, but are not part ofbook.