Classic Russian Cooking Elena Molokhovets' a Gift to Young Housewives

Name: Classic Russian Cooking Elena Molokhovets' a Gift to Young Housewives
Price: 32.98 USD
Availability: InStock
ISBN: 9780253360267

ISBN-10: 0253360269

ISBN-13: 9780253360267

Edition: 1992 (Annotated)

Authors: Elena Molokhovets, Joyce Toomre

List price: $49.95

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Description:

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. Its the Fanny Farmer and Isabella Beeton of Russias 19th century. Julia Child, Food Arts Joyce Toomre . . . has accomplished an enormous task, fully on a part with the original authors slave labor. Her extensive preface and her detailed and entertaining notes are marvelous. Tatyana Tolstaya, New York Review of Books . . . should become as much of a classic as the Russian original . . . dazzling and admirable expedition into Russias kitchens and cuisine. Slavic Review What a delightful discovery this is! . . . an astonishing and immensely…

Book details

List price: $49.95
Copyright year: 1992
Publisher: Indiana University Press
Publication date: 11/1/1992
Binding: Hardcover
Pages: 708
Size: 7.25" wide x 10.50" long x 1.50" tall
Weight: 3.234
Language: English



Acknowledgments


Introduction



Development of Cookbooks in Russia Biography of Elena Ivanova Molokhovets


Influence of the Russian Orthodox Church Eastern Influence on Russian Cuisine


French Influence on Russian Cuisine Mealtimes and Menus


Table Service and Settings


Image of a Russian Household Water Stoves and Ovens


Food Preservation and Storage Containers and Utensils Servants


Health Markets Ingredients Cooking Techniques


Comparison between First and Twentieth Editions


Issues of Translation Measurements and Conversions Advice to Modern Cooks


Notes



Ingredient by Category



Weights and Measures



Glossary Elena Molokhovets+ A Gift to Young Housewives Author+s


Introduction to the Twentieth Edition Evening Tea Arrangement of the Kitchen



Soups



Soup Accompaniments



Sauces



Vegetables, Greens, and Garnishes



Beef, Veal, Mutton, and Pork



Domestic and Wild Birds and Salad Accompaniments



Fish and Crayfish



Pirogs and Pates



Aspics and Other Cold Dishes



Puddings



Crepes, Pancakes for Butter Week, Sippets, and Eggs



Filled Dumplings, Macaroni, and Kasha



Waffles, Wafers, Doughnuts, and Fritters



Ice Creams, Mousses, Kissels, and Compotes



Tortes



Mazurkas and Other Small Pastries



Babas, Buns, Rusks, and Small Baked Goods etc. through chapter 42. Complete List of Recipes in the Twentieth Edition


Bibliography


Index