Synopsis
As a result of the many cultures and climates in Russia, Russian cookery has become one of the world's most exciting and imaginative cuisines, combining an unusual variety of tastes and techniques.
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Review
"The Food and Cooking of Russia draws you first to read its history of the cuisine and its author's descriptions of past meals. . . . Above all it tempts you to try out its mass of recipes."―Daily Telegraph (Daily Telegraph)
"The first really good book on this fascinating subject. I read it from cover to cover as one would a novel."―Observer (Observer)
About the Author
Lesley Chamberlain studied Russian and German languages and literature before working as a journalist for Reuters in Moscow. She has traveled extensively in Eastern Europe, Central Europe, and Russia, and now works as a writer and a freelance scholar. In addition to her cookery books, her published works include Nietzsche in Turin: An Intimate Biography and In the Communist Mirror.
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Food and Cooking of Russia
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The Food and Cooking of Russia
Published by
Penguin Publishing Group, 1989
ISBN 10: 0140468145
ISBN 13: 9780140468144
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