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Product Identifiers
PublisherIndiana University Press
ISBN-100253212103
ISBN-139780253212108
eBay Product ID (ePID)78791
Product Key Features
Book TitleClassic Russian Cooking : Elena Molokhovets' a Gift to Young Housewives
Number of Pages704 Pages
LanguageEnglish
TopicRegional & Ethnic / Russian
Publication Year1998
IllustratorYes
GenreCooking
AuthorElena Molokhovets
Book SeriesIndiana-Michigan Series in Russian and East European Studies
FormatTrade Paperback
Dimensions
Item Height1.4 in
Item Weight45.6 Oz
Item Length9.8 in
Item Width7.2 in
Additional Product Features
Intended AudienceTrade
LCCN91-046254
Grade FromCollege Graduate Student
Table Of ContentAcknowledgments Introduction 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 Notes Appendix A Ingredient by Category Appendix B Weights and Measures Appendix C Glossary Elena 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 Edition Bibliography Index
Edition DescriptionAnnotated edition
Synopsis"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 Monitor First 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., A treasure trove for culinary historians, serious cooks and cookbook readers, and scholars of Russian history and culture., "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 Monitor First 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.
LC Classification NumberTX723.3
