Russian Food: All the Peoples, All the Republic

by Jean Redwood

RUSSIAN FOOD ALL THE PEOPLES, ALL THE REPUBLICS JEAN REDWOOD RUSSIANFOOD is delicious, wholesome and easily prepared from generally available ingredients. JEAN REDWOOD's cookery book contains a wide selection of recipes in easy-to-use presentation, measured in grams and ounces. The book is enjoyable to read as well as to cook Russian literature provides much 'food for thought' and there is a complete 'food story' by Chekhov in the author's own translation. The geographical and historical background to cookery in different republics of the Soviet Union is fully explained in all its splendid diversity. RUSSIAN FOOD is based on Jean Redwood's extensive first-hand knowledge of the (former) USSR and the Russian language. Personal Preface and Introduction Domestic mealtimes 'The Siren' (Anton Chekhov) RECIPES (195 pages of) THE where they are, what they grow, what they eat Maps - Bibliography - Glossary Index of recipes. Index of national dishes.

Genres: Food and Drink

264 pages, Hardcover

First published June 1, 1991

Reviews

[Chiara · Rating 4 out of 5]

Russian food (cold war Russia and the eastern block to be precise) saw through a British lens. Jean Redwood was a employee at the British Embassy in Moscow which wrote in her book introduction "A real knowledge and understanding of the cuisine of another country can take us one step nearer to understanding the people" and I agree wholeheartedly. This is an old recipe book, but the care she put into it is admirable especially considering her desire to explain the importance of the various cooking traditions, tidbit of history, literature and everything that could enrich the reader culinary journey.

[Dray · Rating 3 out of 5]

The plusses of this book are that it is very authentic Russian food that has not been Americanized or messed with, the recipes cover a wide geographic area (Russia is huge!) and it is what people eat on a daily basis. The minuses are that the recipes are a little dated, the authoress was there post WW II. Some of the ingredients are not as common as they were in her days there. The book is a good window into a solid and long standing culinary tradition, rich with regional variation. Worth reading.