Mastering The Art Of Soviet Cooking
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Mastering The Art Of Soviet Cooking
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Author : Anya von Bremzen
language : en
Publisher: Random House
Release Date : 2013-09-12
Mastering The Art Of Soviet Cooking written by Anya von Bremzen and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-12 with Biography & Autobiography categories.
Born in a surreal Moscow communal apartment where eighteen families shared one kitchen, Anya von Bremzen grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at school, and longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy and, finally, intolerable. In 1974, when Anya was ten, she and her mother fled to the USA, with no winter coats and no right of return. These days, Anya is the doyenne of high-end food writing. And yet, the flavour of Soviet kolbasa, like Proust's madeleine, transports her back to that vanished Atlantis known as the USSR . In this sweeping, tragicomic memoir, Anya recreates seven decades of the Soviet experience through cooking and food, and reconstructs a moving family history spanning three generations. Her narrative is embedded in a larger historical epic: Lenin's bloody grain requisitioning, World War II starvation, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's disastrous anti-alcohol policies and the ultimate collapse of the USSR. And all of this is bound together by Anya's sardonic wit, passionate nostalgia and piercing observations. Mastering the Art of Soviet Cooking is a book that stirs the soul as well as the senses.
Russian Cuisine
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Author : Maria Depenweiller
language : en
Publisher:
Release Date : 2015-05-15
Russian Cuisine written by Maria Depenweiller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-15 with Cooking categories.
Discover the fascinating details of Russian history, culture and eating habits and enjoy the tasty delights of the vast country that spans through 11 time zones and brings together more than 180 ethnic groups. Detailing the evolution and development of traditional Russian cooking, this book gives a better understanding of the foods that are now known as classical Russian dishes. Through the words of native Muscovite, Maria Depenweiller, who was born and raised in Moscow before immigrating to Canada, Russian Cuisine: Traditional and Contemporary Home Cooking covers not only Russian cooking methods such as the Russian oven samovar, but also the impact of Russian politics on its food. Discover how: The Soviet Revolution impacted Russian eating habits. Or how the Russian tea drinking tradition got started. Learn about the home cooking of the Russian Empire and try schi and rasstegai. Delight your guests with marvelous assortment of zakuski or ant hill torte from the classical Soviet cuisine. Complete the experience with suggested reading from the literature Russian classics and music accompaniment to match the mood. From table settings, to backyard gardens and pantry items, this book teaches you everything you need to know about Russian food.
Mother Grains
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Author : Roxana Jullapat
language : en
Publisher: National Geographic Books
Release Date : 2021-04-20
Mother Grains written by Roxana Jullapat and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-20 with Cooking categories.
As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Bolshoi Confidential Secrets Of The Russian Ballet From The Rule Of The Tsars To Today
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Author : Simon Morrison
language : en
Publisher: Liveright Publishing
Release Date : 2016-10-11
Bolshoi Confidential Secrets Of The Russian Ballet From The Rule Of The Tsars To Today written by Simon Morrison and has been published by Liveright Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-11 with Performing Arts categories.
In this “incredibly rich” (New York Times) definitive history of the Bolshoi Ballet, visionary performances onstage compete with political machinations backstage. A critical triumph, Simon Morrison’s “sweeping and authoritative” (Guardian) work, Bolshoi Confidential, details the Bolshoi Ballet’s magnificent history from its earliest tumults to recent scandals. On January 17, 2013, a hooded assailant hurled acid into the face of the artistic director, making international headlines. A lead soloist, enraged by institutional power struggles, later confessed to masterminding the crime. Morrison gives the shocking violence context, describing the ballet as a crucible of art and politics beginning with the disreputable inception of the theater in 1776, through the era of imperial rule, the chaos of revolution, the oppressive Soviet years, and the Bolshoi’s recent $680 million renovation. With vibrant detail including “sex scandals, double-suicide pacts, bribery, arson, executions, prostitution rings, embezzlement, starving orphans, [and] dead cats in lieu of flowers” (New Republic), Morrison makes clear that the history of the Bolshoi Ballet mirrors that of Russia itself.
Paladares
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Author : Anya von Bremzen
language : en
Publisher: Abrams
Release Date : 2017-11-14
Paladares written by Anya von Bremzen and has been published by Abrams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-14 with Cooking categories.
Discover the fresh flavors of contemporary Cuba in this gorgeously photographed volume of stories and recipes from the country’s enterprising restaurants. Over the past decades, paladares—or private restaurants—have led a cultural and culinary renaissance in Cuba. In Paladares, James Beard Award-winning food writer Anya von Bremzen shares a fascinating journey through the country’s new food scene. Born in Soviet Russia, Bremzen brings a unique perspective to the stories she hears from Cuba’s chefs, restaurateurs, farmers, and food historians. She eavesdrops on passionate arguments about black beans and tamales; pries Daiquirí secrets from the legendary El Floridita (Hemingway’s watering hole); and guides us to vibrant markets and visionary organic farms. Through Bremzen’s travels, we learn of Fidel’s obsession with dairy cows and hear wrenching memories of privation from the time after Soviet aid vanished. We meet colorful expats-turned-restaurateurs and local hipsters who obsess over global culture glimpsed in foreign movies and magazines. The more than 100 recipes in Paladares are as intriguing as the characters behind them. And Fawn Schlow’s evocative photographs frame it all with the ramshackle glamour of old Havana, Cuba’s stunning countryside, dishes that are earthy and innovative, and Cuba’s incredible people.
Secret Ingredients
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Author : David Remnick
language : en
Publisher: Random House
Release Date : 2008-08-19
Secret Ingredients written by David Remnick and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-19 with Cooking categories.
The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. “To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (Ten Best Books of the Year) Since its earliest days, The New Yorker has been a tastemaker—literally. In this indispensable collection, M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. A sample of the menu: Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer’s kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings from The New Yorker’s fabled history are sure to satisfy every taste.
Where Our Food Comes From
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Author : Gary Paul Nabhan
language : en
Publisher: Island Press
Release Date : 2012-02-13
Where Our Food Comes From written by Gary Paul Nabhan and has been published by Island Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-13 with Biography & Autobiography categories.
The future of our food depends on tiny seeds in orchards and fields the world over. In 1943, one of the first to recognize this fact, the great botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat for the country’s famines, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientist—and vivid storyteller—has retraced his footsteps. In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov’s extraordinary story with his own expeditions to Earth’s richest agricultural landscapes and the cultures that tend them. Retracing Vavilov’s path from Mexico and the Colombian Amazon to the glaciers of the Pamirs in Tajikistan, he draws a vibrant portrait of changes that have occurred since Vavilov’s time and why they matter. In his travels, Nabhan shows how climate change, free trade policies, genetic engineering, and loss of traditional knowledge are threatening our food supply. Through discussions with local farmers, visits to local outdoor markets, and comparison of his own observations in eleven countries to those recorded in Vavilov’s journals and photos, Nabhan reveals just how much diversity has already been lost. But he also shows what resilient farmers and scientists in many regions are doing to save the remaining living riches of our world. It is a cruel irony that Vavilov, a man who spent his life working to foster nutrition, ultimately died from lack of it. In telling his story, Where Our Food Comes From brings to life the intricate relationships among culture, politics, the land, and the future of the world’s food.
Kaukasis The Cookbook
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Author : Olia Hercules
language : en
Publisher: Hachette UK
Release Date : 2017-08-10
Kaukasis The Cookbook written by Olia Hercules and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-10 with Cooking categories.
Over 100 recipes from Georgia and beyond.
Cccp Cook Book
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Author : Olga Syutkin
language : en
Publisher: Fuel Publishing
Release Date : 2015
Cccp Cook Book written by Olga Syutkin and has been published by Fuel Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Art categories.
This book contains over 60 recipes, each introduced with an insightful historical story or anecdote, and an accompanying image, spanning such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni. As the Soviet Union struggled along the path to Communism, food supplies were often sporadic and shortages commonplace. Day to day living was hard, both the authorities and their citizens had to apply every ounce of ingenuity to maximize often inadequate resources. The stories and recipes contained here reflect these turbulent times: from basic subsistence meals consumed by the average citizen (okroshka), to extravagant banquets held by the political elite (suckling pig with buckwheat), and a scattering of classics (beef stroganoff) in between. Illustrated using images sourced from original Soviet recipe books collected by the author. Many of these sometimes extraordinary-looking pictures depicted dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of 'aspirational' fantasy for the average Soviet household. In their content and presentation the pictures themselves act as a window into cuisine of the day, in turn revealing the unique political and social attitudes of the era.
Russian Cuisine In Exile
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Author : Pyotr Vail
language : en
Publisher:
Release Date : 2018
Russian Cuisine In Exile written by Pyotr Vail and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Cooking categories.
This classic book of essays from the mid-1980s blends humor, nostalgia and cultural commentary with the practical problems of adjusting one's digestion and cooking habits to a new country with completely different culinary traditions. Beloved by Russians at home and across the world, Russian Cuisine in Exile is now available in an English edition with authoritative commentaries by specialists whose experience writing about the late Soviet period and emigre culture help them explain the complex system of literary and cultural allusions threaded throughout Vail and Genis's volume.