Synopses & Reviews
Redesigned with a fresh, modern presentation, the 30th anniversary edition of this classic cookbook layers superbly reseached recipes with informative essays on the dishes' rich historical and cultural contexts. With more than 200 recipes for everything from borscht to bliny, from salmon coulibiac to beef stew with rum, from marinated mushrooms to walnut-honey-filled pies, this mouthwatering assortment truly exhibits the best that Russian cooking has to offer. The book has been revised and updated with a new preface that considers the changes in Russian culinary culture since its original publication and offers a dozen delectable new recipes, such as onion dumplings, horseradish vodka, and whipped raspberry mousse.
"Goldstein . . . manages to make Russian cuisine dance. It's hard to imagine anything that might have been left out of this delightfully comprehensive collection." —Publishers Weekly
"It is not surprising that Goldstein . . . is particularly literary in her books on Russian and Georgian food, placing zakuska (grand appetizer buffets) and dacha (summer house) picnics alike in the context of Russia's great writers. But cerebral as she can be, her prose is rooted in hands-on kitchen advice." —Slate Magazine
About the Author
Darra Goldstein is a professor of Russian, the food editor at Russian Life magazine, and the founding editor of the quarterly Gastronomica: The Journal of Food and Culture, published by University of California Press. She is an award-winning cookbook author, including Baking Boot Camp at the CIA, The Georgian Feast, and The Winter Vegetarian. She lives in Williamstown, Massachusetts.