THE RUSSIAN COOKBOOK by Barbara Norman

THE RUSSIAN COOKBOOK

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KIRKUS REVIEW

Gastronomy in the U.S.S.R. comprises much more than borscht and stroganoff, the well-travelled, well-studied Mrs. Norman informs us in a long, solid introduction--there are ten cuisines, grouped as Slavic, Baltic, Caucasian and Turkestani. The recipes, which demand relatively large time and effort, are divided dishwise, with emphasis on different sorts of blini dumplings, pilaf and meat. Commendable attention to what to serve with what, and when...which ingredients make for a particular flavor, and why. For collectors and Russophiles, not the casual cook or occasional Exotic Entree-entrance.

Pub Date: Oct. 30th, 1967
Publisher: Atheneum