RECIPE TITLE "
Pilaf With Buckwheat"
recipe courtesy of Russian Foods.com
# 200 g buckwheat.
# 300 g lamb.
# 100 g onion.
# 40 g tomato paste.
# 30 g butter.
Cube lamb and braise on high heat. Pour over broth, add tomato
paste, fried chopped onion and stew for a while. Fry buckwheat until
brown and put in boiling water and cook until the grains are swollen.
Strain the rest of water, add buckwheat to meat, cover and stew
on low heat until done.
|A Year of Russian Feasts
For a nostalgic and mouth-watering journey, settle down with a copy of A Year of Russian Feasts to explore -- Joyce Toomre, Classic Russian Cooking
Whenever I get a new cookbook I think that if I get one or two recipes that I want to --Joyce Goldstein, Back to Square One and The Mediterranean Kitchen
Like the warm, hospitable Russians she describes in her book, Catherine Cheremeteff Jones invites us to her well-laden table -- Darra Goldstein, A Taste of Russia; Editor, Gastronomica: The Journal of Food and Culture
This book perfectly reflects the way of life, traditions, and food of Russia. -- Sergei Krushchev, Creation of a Superpower, and Valentina Golenko-Krushchev
|The Best of Russian Cooking (Hippocrene International Cookbook Classics)
This classic cookbook offers so much more than a collection of recipes--it captures the spirit of the Russian people and their cuisine.
From zavtrak (breakfast) to uzhin (dinner), Russians love to eat heartily. Originally published in 1947, The Best of Russian Cooking is a treasured classic that combines authentic Russian recipes with culinary tips and invaluable cultural insights. This expanded edition features a concise list of menu terms, sections on Russian table traditions and mealtimes, and a guide to special cooking utensils.
A survey of the tastiest Russian cuisine, this book includes 300 recipes for popular dishes such as beef stroganoff and borscht, as well as many lesser-known dishes which are daily fare in Russia--kotleti (meatballs), piroshki (dumplings with meat or vegetables) and tvorojniki (cottage cheese cakes). More info
|The Art of Uzbek Cooking (Hippocrene International Cookbooks)
A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. Meat pies from India, soups and cakes from Russia, and noodles from China coexist with varied spices, dried fruits and nuts, and traditional golden flat breads. The Art of Uzbek Cooking provides an introduction to a little-known and exciting culture through easy-to-follow recipes that have been tested and adapted for American kitchens.
This collection of some 175 authentic Uzbek recipes includes chapters on Appetizers & Salads; Soups; Meat, Poultry, and Fish; Plovs; Stuffed Pastries, Dumplings, Pasta & Pancakes; Vegetables; Breads; Desserts; Drinks; and even Suggested Menus. More info
|The Food and Cooking of Eastern Europe (At Table)
The Food and Cooking of Eastern Europe, first published in 1989 and a companion volume to Lesley Chamberlain’s acclaimed The Food and Cooking of Russia, surveys the rich and diverse food cultures that were known to few people in the West during the half century when Europe was divided. It contains more than two hundred recipes interwoven with historical background and notes from the author’s extensive experiences traveling through Central and Eastern Europe. When originally published this practical cookbook revealed how the world’s most delicious sausages, goulash and sauerkraut, fruit dumplings, cheesecake, and many other dishes tasted in their homelands. Now, in a quite different political world, this book is a vital resource for remembering life before the Iron Curtain was lifted.This Bison Books edition contains period illustrations and a new introduction by the author that describes how dramatically this region and its food have changed since the end of Central and Eastern Europe’s isolation in 1989. More info
|Please to the Table: The Russian Cookbook
Is there more to Russian cookery than beets, cabbage, and sour cream? Please to the Table, a comprehensive guide that takes readers and cooks from the Baltics to Uzbekistan, should absolutely bury that question. Russia alone is bigger than the U.S. and Canada combined; its people claim more than 100 different nationalities and languages. Throw in the other 14 former Soviet republics, cook a feast, and you'll sample everything from Moldavian marinated peppers to cold yogurt and cucumber soup to Uzbek lamb stew to crawfish boiled in beer to open cheese tartlets, Russian tea, and, yes, beef stroganoff--nearly every major culinary style is represented here. Anya von Bremzen and John Welchman capture the soul of Mother Russia in 400 recipes joined together with a literate overview of each culinary piece in this magnificent jigsaw puzzle of a nation. The cook will be amply rewarded, and readers will travel far and wide through flavors and feasts only dimly imagined in the West. More info