qJoyce Toomre... has accomplished an enormous task, fully on a par with the original authoras slave labor. Her extensive preface and her detailed and entertaining notes are marvelous.q aTatyana Tolstaya, New York Review of Books qClassic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. Itas the Fanny Farmer and Isabella Beeton of Russiaas 19th century.q aJulia Child, Food Arts qThis is a delicious book, and Indiana University Press has served it up beautifully.q aRussian Review q... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russiaas kitchens and cuisine.q aSlavic Review qIt gives a delightful and fascinating picture of the foods of pre-Communist Russia.q aThe Christian Science Monitor First published in 1861, this qbibleq 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 Molokhovetsa advice on household management. A treasure trove for culinary historians, serious cooks and cookbook readers, and scholars of Russian history and culture.recipes, the twentieth edition of 1897 (upon which the present translation is based) had grown to thirty-two hundred and eighteen, while the last Russian edition of the book, published in Berlin in the 1920s, finished by adding another thousandanbsp;...
|Title||:||Classic Russian Cooking|
|Publisher||:||Indiana University Press - 1998|