A Year of Russian Feasts

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Overview

Equal parts travel memoir and cookbook, Catherine Jones’s critically acclaimed and award-winning book, A Year of Russian Feasts, combines her warm, insightful writing style with her sensitive approach to discovering her family’s Russian cultural heritage and its cuisine.
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Bethesda, Maryland, U.S.A. 2002 Pictorial Softcover Not Given Fine 8vo-over 7?"-9?" tall. "Travel to Catherine Jone's 'Private" Russia on a journey that takes you to a ... springtime bliny festival and Easter feast, to a small Russian village to discover and preserve nature's bounty, on a mystical quest for fall mushrooms, and to Red Square for New Year's dinner in a communal apartment, a birthday party, a baptism, a tea party, and a Russian wedding. Equal parts travel memoir and cookbook, A YEAR OF RUSSIAN FEASTS combines Jone's warm, insightful writing style with her sensitive approach to discovering her family's cultural heritage and its cuisine." This book has 192 pages and is illustrated. Read more Show Less

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Overview

Equal parts travel memoir and cookbook, Catherine Jones’s critically acclaimed and award-winning book, A Year of Russian Feasts, combines her warm, insightful writing style with her sensitive approach to discovering her family’s Russian cultural heritage and its cuisine.
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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
When most people think of Russian food, they envision Beef Stroganoff and Charlotte Russe, but these French-influenced dishes were only popular with 19th-century Russian aristocrats. For real Russian food, you must look elsewhere.

Fortunately, Catherine Cheremeteff Jones, who lived in Moscow during the early '90s, was able to visit real Russian homes and taste delicious home food. Jones comes by her interest in Russian food naturally: Her grandfather was the great-great-grandson of Czar Nicholas I. In this travel memoir-cookbook, she shares the best 40 recipes from her grandmother, great-grandmother, neighbors, and friends -- and each one has a story.

"Foreigners who spend time in Russia soon learn that there are actually two Russias -- one public and the other private," she writes. "The public Russia is typically cold and dark, backward and wary. The private Russia -- the Russia of tea at a friend's kitchen table or of sautéed mushrooms in a village dacha -- is almost unfailingly cozy and kind."

Though Russia has gone through many upheavals, Russian home cooking remains stable, influenced by the seasons, village life, and the rituals of the Orthodox Church. Jones takes us through the Russian year, with Butter Week preceding Lent, during which Russians gorge themselves on bliny (little pancakes); Easter, with the ceremonial cheesecake, pashka, that is made only once a year; and the traditionally raucous New Year's Eve, when Russians toast endlessly, alternating between champagne and vodka. And of course no Russian cookbook would be complete without recipes for eggplant caviar, meat-filled dumplings from Siberia, and flavored vodkas. Ginger Curwen

Library Journal
Jones, a descendant of the Sheremetev clan of the Romanov dynasty, lived in Russia from 1991 to 1994. During this time of glasnost and perestroika, she became friends with many Russian people and was able to explore their culture and food. Her culinary journey through Russia resulted in a book that is part travel memoir and part cookbook. Arranged by season ("Russian Summers") and occasion ("A Birthday Party at Viktor's"), the book chronicles her stay in Russia through recipes and essays about Russian cuisine, customs, and traditions. Leaving out European-inspired fare such as Beef Stroganov and Chicken Kiev, she instead includes the home cooking that is often inspired by the Russian Orthodox Church. Each chapter contains recipes such as Cheese Pancakes with Blueberry Sauce, Russian Easter Bread, and Individual Mushroom Casseroles and is accompanied by the often-poignant stories behind them. Not just a mere recollection of events, Jones's book includes cultural information such as a description of a typical Russian wedding as well as traditional techniques such as dying eggs with onion skins and the art of brewing tea, Russian-style. Recommended for larger travel and cookery collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9780971601307
  • Publisher: Jellyroll Press
  • Publication date: 8/20/2002
  • Pages: 192
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.50 (d)

Meet the Author

Catherine Jones, an award-winning cookbook author and freelance writer, began her cooking career twenty years ago at La Varenne Cooking School in Paris. She is the author of Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be, Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love, and A Year of Russian Feasts. Born in India, Jones has spent more than two decades living overseas, first as a diplomat’s daughter, then as a diplomat’s spouse. She and her husband have two children. When she’s not on a distant shore, she calls Bethesda, Maryland home.
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Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted June 19, 2012

    I Also Recommend:

    The author knows the Russian kitchen, but I would still recommen

    The author knows the Russian kitchen, but I would still recommend Tastes and Tales from Russia, which is just a better alternative to the Russian culture and cooking.

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  • Anonymous

    Posted September 15, 2002

    A Wonderful Read!

    This book is a wonderful read. The writing is so warm I felt as though I was visiting her Russian friends right along with her. I also enjoyed the information about the celebrations of the Russian Orthodox Church. In addition I like the way she adds tidbits in many recipes about the changes she makes and the substitutions in ingredients that can or cannot be made. I highly recommend this book whether you intend to make the Russian dishes or not!

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