THE ART OF RUSSIAN COOKING

by Nina & Nancy Phelan Nicolaieff ‧ RELEASE DATE: June 27, 1969

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 27, 1969

ISBN: N/A

Page Count: -

Publisher: Doubleday

Review Posted Online: N/A

Kirkus Reviews Issue: June 1, 1969

Categories: NONFICTION