[[ PDF / Epub ]] Please to the Table Author Anya von Bremzen – Bilb-weil.de

I love this cookbook It s very comprehensive, with recipes from all the republics of the former Soviet Union The recipes are easy to follow and seem authentic I ve made a few things from this already just received it at Christmas and plan to make manyIn addition to the recipes, there are quotes from great Russian writers and others scattered throughout, introductions to some of the republics and their cuisine, and many interesting tidbits There s actually a lot to read in this cookb I love this cookbook It s very comprehensive, with recipes from all the republics of the former Soviet Union The recipes are easy to follow and seem authentic I ve made a few things from this already just received it at Christmas and plan to make manyIn addition to the recipes, there are quotes from great Russian writers and others scattered throughout, introductions to some of the republics and their cuisine, and many interesting tidbits There s actually a lot to read in th I first ran across this cookbook about 16 years ago when a Russian American friend loaned it to me for a short while Recently, I was looking for some Russian Easter recipes and remembered this book, and found a good used copy on Ebay.I had saved many of the recipes years before, and it was great revisiting them here along w The best egg salad I ve ever had was adapted from a recipe in this book See I come back to this book again and again Everything I have made from it has been interesting and delicious of course, I have not made the things that look yucky Tomorrow night I ll serve visitng friends the Kulebiaka a guaranteed crowd pleaser and showstopper and the orange hazelnut buttercream torte my wife s absolute favorite The Armenian Stuffed Pumpkin is a perfect centerpiece for a vegetarian Thanksgiving dinner The red peppers stuffed with feta, the sauerkraut with mushrooms, t I come back to this book again and again Everything I have made from it has been interesting and delicious of course, I have not made the things that look yucky Tomorrow night I ll serve visitng friends the Kulebiaka a guaranteed I ve made several things I enjoy very much vegetable caviar and hot horseradish sauce The commentary on the culture of various parts of the former soviet union is also fascinating. I use this book all the time for parties for our Russian club I m a Russian professor , for coffee hour at our Orthodox church, for our family I LOVE the eggplant caviar recipe I use the pirozhki recipe frequently I love the descriptions of foods I highly recommend this cookbook I have used it for over 20 years It has a great selection by regions Recipes are easy to follow. This book won awards when it was first published in 1990 Maybe it was groundbreaking then, but I don t find it particularly inspiring I was interested that she feels that baba, not babka, is the real pride and joy of eastern European and western Russian cooking I was brought up on babka, which I still love I never heard of baba until I discovered the French baba au rhum Perhaps This is almost a 5 star book but there s no recipe for Kymyz a fermented mare s milk beverage that has almost magical curative properties when you have a serious case of food poisoning or other digestive ailments while camping in the Kyrgyz mountains, and happens to taste just like effervescent baco bits Although kymyz is referenced in the book as Kumiss , with the omission of instructions on how to make or approximate this beverage, and the significant role it plays in Kyrgyz culture, This is almost a 5 star book but there s no recipe for Kymyz a fermented mare From The Robust Foods Of The Baltic States To The Delicately Perfumed Pilafs Of Azerbaijan, From Borscht And Beef Stroganoff To The Grains And Yogurts Of Georgia, Anya Von Bremzen And John Welchman Take Westerners On A Spectacular Tour Of The Many And Varied Cuisines Of The Fifteen Former Soviet Republics Anya Von Bremzen, A Native Muscovite, Grew Up On Regional Cooking And Has Traveled Extensively Throughout The Former Soviet Union, Visiting Professional Chefs, Touring Markets, And Sampling And Gathering Dishes Covering Eleven Time Zones And Hundreds Of Recipes, Please To The Table Brings To Light The Astounding Culinary Diversity Of This Corner Of The World And The Similarities Between The Cuisines, Too Here Are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, And Dozens Of Other Zakuski The Little Bites That Are The Heart And Soul Of Russian Meals Soups From Armenian Lentil And Apricot Soup To Lithuanian Apple Soup With Apple Dumplings Dozens Of Entrees Including Uzbek Lamb Pilaf, Russian Salmon With Sorrel And Spinach, Azerbaijani Quail In Walnut And Pomegranate Sauce, Armenian Pumpkin Moussaka And Side Dishes, Salads, Beverages, And Desserts Such As Russian Cranberry Mousse And An Almond And Pistachio Paklava Plus Vatrushki, Pampushki, Halushki, Blinchiki, Sirniki, And Pirozhki Winner Of TheJames Beard Food And Beverage Book Award Selection Of The Book Of The Month Club S Homestyle Books And The Better Homes Gardens Family Book Service , Copies In Print Priyova Apetita Good Appetite