THE ART OF RUSSIAN COOKING by Nina & Nancy Phelan Nicolaieff

THE ART OF RUSSIAN COOKING

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KIRKUS REVIEW

Basic Borsch includes beef, assorted vegetables, potatoes, sour cream and tomato puree; Moscow Borsch engulfs bacon and one more beet. Vegetables for stew are apt to be fried before adding; and how about little pies with fish and noodle filling, egg and onion? The authors supply recipes for rich, many-textured dishes concocted for icy Siberian nights. A bit of culinary history, sample menus, a list of suppliers aid the Westerner, but best the cook have had some experience in the ways of boiling and frying complements. From Zakuski to Chai, new terrain.

Pub Date: June 27th, 1969
Publisher: Doubleday