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The
Georgian Feast: The Vibrant Culture and Savory Food of the Republic of
Georgia
by Darra Goldstein
Hardcover from Harpercollins
ISBN: 0060166460
According to Georgian legend, God took a supper break while creating
the world. He became so involved with his meal that he inadvertently tripped
over the high peaks of the Caucasus, spilling his food onto the land below.
The land blessed by Heaven's table scraps was Georgia.
Nestled in the Caucasus mountain range between the Black and Caspian
seas, the Republic of Georgia is as beautiful as it is bountiful. The unique
geography of the land, which includes both alpine and subtropical zones,
has created an enviable culinary tradition. In The Georgian Feast,
Darra Goldstein explores the rich and robust culture of Georgia and offers
a variety of tempting recipes.
The book opens with a fifty-page description of the culture and food
of Georgia. Next are over one hundred recipes, often accompanied by notes
on the history of the dish. Holiday menus, a glossary of Georgian culinary
terms, and an annotated bibliography round out the volume. |
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The
Art of Uzbek Cooking (Hippocrene International Cookbooks)
by Lynn Visson
Hardcover from Hippocrene Books
ISBN: 0781806690
A historical crossroads in Central Asia, Uzbekistan and its cuisine
reflect the range of nationalities that form the country and continue to
flourish there. Meat pies from India, soups and cakes from Russia, and
noodles from China coexist with varied spices, dried fruits and nuts, and
traditional golden flat breads. The Art of Uzbek Cooking provides an introduction
to a little-known and exciting culture through easy-to-follow recipes that
have been tested and adapted for American kitchens.
This collection of some 175 authentic Uzbek recipes includes chapters
on Appetizers & Salads; Soups; Meat, Poultry, and Fish; Plovs; Stuffed
Pastries, Dumplings, Pasta & Pancakes; Vegetables; Breads; Desserts;
Drinks; and even Suggested Menus. |
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The
Veselka Cookbook: Recipes and Stories from the Landmark Restaurant in New
York's East Village
by Tom Birchard, Natalie Danford
Hardcover from Thomas Dunne Books
Media Published: 2009-10-27
ISBN: 0312385684
For more than fifty years, customers
have crowded into Veselka, a cozy Ukrainian coffee shop in New York City's
East Village, to enjoy pierogi, borscht, goulash, and many other unpretentious
favorites. Veselka (rainbow in Ukrainian) has grown from a simple
newsstand serving soup and sandwiches into a twenty-four-hour gathering
place, without ever leaving its original location on the corner of East
Ninth Street and Second Avenue. Veselka is, quite simply, an institution.
The Veselka Cookbook contains more than 150 recipes, covering
everything from Ukrainian classics (potato pierogi, five kinds of borscht,
grilled kielbasa, and poppy seed cake) to dozens of different sandwiches,
to breakfast fare (including Veselka's renowned pancakes), to the many
elements of a traditional Ukrainian Christmas Eve feast.
Veselka owner Tom Birchard shares stories about Veselka's celebrity
customers, the local artists who have adopted it as a second home, and
the restaurant's other lesser-known, but no less important, longtime fans,
and he offers a behind-the-scenes look at what it takes to serve five thousand
gallons of borscht a year and to craft three thousand pierogi daily---all
by hand.
The Veselka Cookbook will delight anyone with an interest in
Ukrainian culture, New York City's vibrant downtown, and the pleasures
of simple, good food. |
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Please
to the Table: The Russian Cookbook
by Anya Von Bremzen, John Welchman
Hardcover from Workman Pub Co
ISBN: 0894808451
From the robust foods of the Baltic states to the delicately perfumed
pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and
yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners
on a spectacular tour of the many and varied cuisines of the fifteen former
Soviet republics.
Anya von Bremzen, a native Muscovite, grew up on regional cooking and
has traveled extensively throughout the former Soviet Union, visiting professional
chefs, touring markets, and sampling and gathering dishes. Covering eleven
time zones and hundreds of recipes, Please to the Table brings to
light the astounding culinary diversity of this corner of the world-and
the similarities between the cuisines, too.
Here are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels,
and dozens of other zakuski-the "little bites" that are the heart and soul
of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian
Apple Soup with Apple Dumplings. Dozens of entrees including Uzbek Lamb
Pilaf, Russian Salmon with Sorrel and Spinach, Azerbaijani Quail in Walnut
and Pomegranate Sauce, Armenian Pumpkin Moussaka. And side dishes, salads,
beverages, and desserts such as Russian Cranberry Mousse and an Almond
and Pistachio Paklava. Plus vatrushki, pampushki, halushki, blinchiki,
sirniki, and pirozhki. Winner of the 1990 James Beard Food and Beverage
Book Award. Selection of the Book-of-the-Month Club's Homestyle Books and
the Better Homes & Gardens Family Book Service. 58,000 copies in print.
Priy.tnova Apetita-good appetite!
Is there more to Russian cookery than beets, cabbage, and sour cream?
Please to the Table, a comprehensive guide that takes readers and
cooks from the Baltics to Uzbekistan, should absolutely bury that question.
Russia alone is bigger than the U.S. and Canada combined; its people claim
more than 100 different nationalities and languages. Throw in the other
14 former Soviet republics, cook a feast, and you'll sample everything
from Moldavian marinated peppers to cold yogurt and cucumber soup to Uzbek
lamb stew to crawfish boiled in beer to open cheese tartlets, Russian tea,
and, yes, beef stroganoff--nearly every major culinary style is represented
here. Anya von Bremzen and John Welchman capture the soul of Mother Russia
in 400 recipes joined together with a literate overview of each culinary
piece in this magnificent jigsaw puzzle of a nation. The cook will be amply
rewarded, and readers will travel far and wide through flavors and feasts
only dimly imagined in the West. |
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The
Best of Russian Cooking (Hippocrene International Cookbook Classics)
by Alexandra Kropotkin
Paperback from Hippocrene Books
ISBN: 0781801311
This classic cookbook offers so much more than a collection of recipes-it
captures the spirit of the Russian people and their cuisine. From zavtrak
(breakfast) to uzhin (dinner), Russians love to eat heartily. Originally
published in 1947, The Best of Russian Cooking is a treasured classic that
combines authentic Russian recipes with culinary tips and invaluable cultural
insights. This expanded edition features a concise list of menu terms,
sections on Russian table traditions and mealtimes, and a guide to special
cooking utensils. A survey of the tastiest Russian cuisine, this book includes
300 recipes for popular dishes such as beef stroganoff and borscht, as
well as many lesser-known dishes which are daily fare in Russia-kotleti
(meatballs), piroshki (dumplings with meat or vegetables) and tvorojniki
(cottage cheese cakes). |
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Classic
Russian Cooking: Elena Molokhovets' a Gift to Young Housewives (Indiana-Michigan
Series in Russian & East European Studies)
by Elena Molohovets
Hardcover from Indiana University Press
ISBN: 0253360269
"Joyce Toomre... has accomplished an enormous task, fully on a par 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
"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
"This is a delicious book, and Indiana University Press has served it
up beautifully." -- Russian Review
"... should become as much of a classic as the Russian original... dazzling
and admirable expedition into Russia's kitchens and cuisine." -- Slavic
Review
"It gives a delightful and fascinating picture of the foods of pre-Communist
Russia." -- The Christian Science Monitor
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
which discusses the history of Russian cuisine and summarizes Molokhovets'
advice on household management. A treasure trove for culinary historians,
serious cooks and cookbook readers, and scholars of Russian history and
culture. |
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The
Russian Heritage Cookbook: A Culinary Heritage Preserved in 360 Authentic
Recipes
by Lynn Visson
Hardcover from Overlook Hardcover
ISBN: 1590201167
The definitive compilation of Russia's delicious culinary history-now
revised and updated with a new introduction by the author
Alongside the splendors of tsarist Russia-its art, architecture, and
literature-is its cuisine, a marvelous, little-known part of Russian heritage.
Based on favorite family recipes and passed down through generations, collected
by the author from the private collections of the old Russian emigre community
of New York City, The Russian Heritage Cookbook represents the restoration
of an entire culinary heritage-which previously existed only in the memories
of the cooks themselves, or in the form of yellowing scraps of paper. Most
Americans have experienced only a few classic Russian dishes: Chicken Kiev,
Beef Stroganoff, Borscht, and a few others. Now revised with 26 new recipes,
The Russian Heritage Cookbook brings together recipes for these
classic dishes along with hundreds of recipes for the sumptuous meals that
have delighted generations. |
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The
Eastern and Central European Kitchen: Contemporary & Classic Recipes
by Silvena Rowe
Hardcover from Interlink Books
ISBN: 1566566703
The fresh ingredients and unfamiliar flavor combinations of Central
and Eastern Europe are capturing the imaginations of gourmet stores and
restaurants in the West, as borders open up and Europe is extended. We're
enjoying dishes such as goulash, stroganoff, pierogi and borscht as we
feast on a wealth of culinary traditions that stretches back for generations.
Silvena Rowe turns to countries such as Hungary, the Czech Republic,
Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration.
She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked
fish; wild mushrooms; fruits such as quince, figs and pomegranates; and
seeds and grains such as lentils, pearl barley and poppy seeds. She plunders
the traditions of the poor and wealthy alike in her quest to bring us a
taste of what is put upon the tables in these countries. The food is untamed
and the flavors are strong.
Alongside Silvena's recipes are photographs of the food markets, farms,
homes, grand cafŽs and restaurants of Eastern and Central
Europe by renowned photographer Jonathan Lovekin.
As the author describes is her book: "The soups vary from the hearty
winter warmers of Hungary to light, delicate, chilled summer soups; the
stews encompass goulash and the aromatic braised lamb recipes of Georgia;
and there are legions of dumplings, including the classic pierogi, the
delicate uszka, the savory leniwe and the hearty pyzy. Subtle, yet forceful,
marinades; pickles and preserves; smoked fish, sausages, and meats-they
all play a role in this rich and almost unknown treasure trove that can
rival the culinary cultures of France and Italy in its depth and breadth." |
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