The Food and Cooking of Russia

by Lesley Chamberlain

Lesley Chamberlain lived in Soviet Russia in 1978–79 and recorded her experiences in the form of two hundred recipes interwoven with details of Russian culture and history and her own practical advice. From blini to cabbage soup, and caviar eggs to “Russian salad,” she reveals the continuity of Russian life, despite political repression, in which the bourgeois cooking of the nineteenth century coexisted with old dishes dictated by the church calendar and new inventions to “make do” with the frequent shortages of vital ingredients under the Soviets.

 

First published in 1982, this fine collection of recipes and entertaining literary quotations has become a classic introduction to the rich culinary history of the region. This new Bison Books edition contains period illustrations and a new introduction by the author.

Genres: Cookbooks

319 pages, Paperback

Published June 1, 2006

Reviews

[Katherine Nestor · Rating 5 out of 5]

Just found out I'm part Russian. The recipes sound amazing and don't seem to complicated

[Pam · Rating 4 out of 5]

This cookbook was instrumental in my research for my Russian Christmas party in 2010.I loved the fact that it was 50/50 history/recipes..with a little folklore in between.