Classic Russian Cooking
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Classic Russian Cooking : Elena Molokhovets' A Gift to Young Housewives

3.9 (22 ratings by Goodreads)
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"Joyce Toomre... has accomplished an enormous task, fully on a par with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books"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. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts"This is a delicious book, and Indiana University Press has served it up beautifully." -Russian Review"... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine."-Slavic Review"It gives a delightful and fascinating picture of the foods of pre-Communist Russia." -The Christian Science MonitorFirst published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction which discusses the history of Russian cuisine and summarizes Molokhovets' advice on household management. A treasure trove for culinary historians, serious cooks and cookbook readers, and scholars of Russian history and culture.show more

Product details

  • Paperback | 704 pages
  • 175.26 x 246.38 x 33.02mm | 1,224.69g
  • Indiana University Press
  • Bloomington, IN, United States
  • English
  • Annotated
  • 32 b&w photos
  • 0253212103
  • 9780253212108
  • 439,080

Back cover copy

Joyce Toomre has translated over 1,000 of Molokhovets' recipes. A thorough and fascinating introduction by Toomre discusses the history of Russian cuisine and summarizes Molokhovets' advice on meals and menus, table settings and service, stoves and ovens, cold storage techniques, containers and utensils, servants, health, markets and ingredients, and cooking techniques.show more

Table of contents

AcknowledgmentsIntroduction by Joyce Toomre 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 NotesAppendix A Ingredient by CategoryAppendix B Weights and MeasuresAppendix C GlossaryElena Molokhovets' A Gift to Young Housewives Author's Introduction to the Twentieth Edition Evening Tea Arrangement of the Kitchen 1. Soups 2. Soup Accompaniments 3. Sauces 4. Vegetables, Greens, and Garnishes 5. Beef, Veal, Mutton, and Pork 6. Domestic and Wild Birds and Salad Accompaniments 7. Fish and Crayfish 8. Pirogs and Pates 9. Aspics and Other Cold Dishes 10. Puddings 11. Crepes, Pancakes for Butter Week, Sippets, and Eggs 12. Filled Dumplings, Macaroni, and Kasha 13. Waffles, Wafers, Doughnuts, and Fritters 14. Ice Creams, Mousses, Kissels, and Compotes 15. Tortes 16. Mazurkas and Other Small Pastries 17. Babas, Buns, Rusks, and Small Baked Goods etc. through chapter 42.Complete List of Recipes in the Twentieth EditionBibliographyIndexshow more

Review quote

"Joyce Toomre ... has accomplished an enormous task, fully on a par with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." - Tatyana Tolstaya, New York Review of Books "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. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." - Julia Child, Food Arts "This is a delicious book, and Indiana University Press has served it up beautifully." - Russian Review " ... should become as much of a classic as the Russian original ... dazzling and admirable expedition into Russia's kitchens and cuisine."- Slavic Review "It gives a delightful and fascinating picture of the foods of pre-Communist Russia." - The Christian Science Monitorshow more

Rating details

22 ratings
3.9 out of 5 stars
5 32% (7)
4 41% (9)
3 18% (4)
2 5% (1)
1 5% (1)
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