{"product_id":"classic-russian-cooking-9780253212108","title":"Classic Russian Cooking","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e19th-century RussiaOs classic cookbook, superbly translated and introduced.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eAcknowledgments\u003c\/p\u003e\u003cp\u003eIntroduction by Joyce Toomre\u003cbr\u003e Development of Cookbooks in Russia\u003cbr\u003e Biography of Elena Ivanova Molokhovets\u003cbr\u003e Influence of the Russian Orthodox Church\u003cbr\u003e Eastern Influence on Russian Cuisine\u003cbr\u003e French Influence on Russian Cuisine\u003cbr\u003e Mealtimes and Menus\u003cbr\u003e Table Service and Settings\u003cbr\u003e Image of a Russian Household\u003cbr\u003e Water\u003cbr\u003e Stoves and Ovens\u003cbr\u003e Food Preservation and Storage\u003cbr\u003e Containers and Utensils\u003cbr\u003e Servants\u003cbr\u003e Health\u003cbr\u003e Markets\u003cbr\u003e Ingredients\u003cbr\u003e Cooking Techniques\u003cbr\u003e Comparison between First and Twentieth Editions\u003cbr\u003e Issues of Translation\u003cbr\u003e Measurements and Conversions\u003cbr\u003e Advice to Modern Cooks\u003cbr\u003e Notes\u003c\/p\u003e\u003cp\u003eAppendix A Ingredient by Category\u003cbr\u003eAppendix B Weights and Measures\u003cbr\u003eAppendix C Glossary\u003c\/p\u003e\u003cp\u003eElena Molokhovets' A Gift to Young Housewives\u003cbr\u003e Author's Introduction to the Twentieth Edition\u003cbr\u003e Evening Tea\u003cbr\u003e Arrangement of the Kitchen\u003cbr\u003e 1. Soups\u003cbr\u003e 2. Soup Accompaniments\u003cbr\u003e 3. Sauces\u003cbr\u003e 4. Vegetables, Greens, and Garnishes\u003cbr\u003e 5. Beef, Veal, Mutton, and Pork\u003cbr\u003e 6. Domestic and Wild Birds and Salad Accompaniments\u003cbr\u003e 7. Fish and Crayfish\u003cbr\u003e 8. Pirogs and Pates\u003cbr\u003e 9. Aspics and Other Cold Dishes\u003cbr\u003e 10. Puddings\u003cbr\u003e 11. Crepes, Pancakes for Butter Week, Sippets, and Eggs\u003cbr\u003e 12. Filled Dumplings, Macaroni, and Kasha\u003cbr\u003e 13. Waffles, Wafers, Doughnuts, and Fritters\u003cbr\u003e 14. Ice Creams, Mousses, Kissels, and Compotes\u003cbr\u003e 15. Tortes\u003cbr\u003e 16. Mazurkas and Other Small Pastries\u003cbr\u003e 17. Babas, Buns, Rusks, and Small Baked Goods\u003cbr\u003e etc. through chapter 42.\u003cbr\u003eComplete List of Recipes in the Twentieth Edition\u003cbr\u003eBibliography\u003cbr\u003eIndex\u003c\/p\u003e","brand":"Indiana University Press","offers":[{"title":"Default Title","offer_id":49400642371927,"sku":"9780253212108","price":35.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780253212108.jpg?v=1730471189","url":"https:\/\/bookcurl.com\/products\/classic-russian-cooking-9780253212108","provider":"Book Curl","version":"1.0","type":"link"}