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Salt & Time: Recipes from a Russian Kitchen
A collection of delicious modern recipes from Siberia and beyond from the chef and author who founded #CookforUkraine
Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake.
In Alissa Timoshkina’s
“Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia—or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches—revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.”
Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake.
In Alissa Timoshkina’s
“Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia—or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches—revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.”
- GenresCookbooks
240 pages, Paperback
Published December 6, 2022
6 people want to read
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Displaying 1 of 1 review
March 14, 2024
This was an absolutely fantastic introduction to a cuisine and part of the world I did not know already. If you, like me, had never really considered Siberian food: go put this one on hold.
Timoshkina’s food heritage is a very specific combination of her hometown’s crossroads location and also her family backgrounds: Ukrainian, Jewish, Orthodox, Russian far east, Russian-Korean, local Siberian flora, her mom’s pen pal in Poland, all overlaid with growing up under the Soviet Union.
This cookbook is a must-read for fans of Naomi Novik or Shadow and Bone. One of her drinks is called Silver Birch Tears, made from the sap the silver birch cries in spring. I rest my case.
Timoshkina’s food heritage is a very specific combination of her hometown’s crossroads location and also her family backgrounds: Ukrainian, Jewish, Orthodox, Russian far east, Russian-Korean, local Siberian flora, her mom’s pen pal in Poland, all overlaid with growing up under the Soviet Union.
This cookbook is a must-read for fans of Naomi Novik or Shadow and Bone. One of her drinks is called Silver Birch Tears, made from the sap the silver birch cries in spring. I rest my case.
Displaying 1 of 1 review