| #3990856 in Books | 1969 | PDF # 1 | File Name: 0883653729 | 263 pages
||0 of 0 people found the following review helpful.| Nice cookbook|By Lawrence wybrant|This is an older printed book with no photos but has a nice introduction to allow the reader to understand some of the culture and history of food in Russia,|5 of 9 people found the following review helpful.| The Art of Russian Cooking|By Tami Brandt|A selective collection of the best Russian
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 experien...
[PDF.nn84] The art of Russian cooking Rating: 3.97 (785 Votes)
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