Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives

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Overview


Joyce Toomre has translated over 1,000 of Molokhovets' recipes. A thorough and fascinating introduction by Toomre discusses the history of Russian cuisine and summarizes Molokhovets' advice on meals and menus, table settings and service, stoves and ovens, cold storage techniques, containers and utensils, servants, health, markets and ingredients, and cooking techniques.
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Overview


Joyce Toomre has translated over 1,000 of Molokhovets' recipes. A thorough and fascinating introduction by Toomre discusses the history of Russian cuisine and summarizes Molokhovets' advice on meals and menus, table settings and service, stoves and ovens, cold storage techniques, containers and utensils, servants, health, markets and ingredients, and cooking techniques.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Banned in Molokhovets's native country since the Russian Revolution, this gastronomic standard for pre-Revolutionary upper- and middle-class Russian households has been impressively translated and edited by food historian and Harvard research associate Toomre. Translations of more than 1000 recipes recall foods central to Russian life: cabbage with butter and crumbs, potato pudding, Beef Stroganov, babas , piroq , pashka . Toomre's substantive introduction presents ``not a history of Russian cooking per se, but rather an impressionistic reconstruction of household conditions.'' She charts a range of elements, from the purpose of each of the four or five daily meals and the sleeping conditions of servants to the once privileged status of the potato. Toomre also assesses the influences of foreign peoples, such as the techniques of the French and the foods of Central Asia and the Caucasus, as well as modern approximations for arcane measurements. Much more than a re-creation of a lost time or a rumination on changing culinary tastes, this book is an important contribution to Russian history. Illustrations not seen by PW. (Nov.)
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Product Details

Table of Contents

Acknowledgments

Introduction by Joyce Toomre Development of Cookbooks in Russia Biography of Elena Ivanova Molokhovets Influence of the Russian Orthodox Church Eastern Influence on Russian Cuisine French Influence on Russian Cuisine Mealtimes and Menus Table Service and Settings Image of a Russian Household Water Stoves and Ovens Food Preservation and Storage Containers and Utensils Servants Health Markets Ingredients Cooking Techniques Comparison between First and Twentieth Editions Issues of Translation Measurements and Conversions Advice to Modern Cooks Notes

Appendix A Ingredient by Category Appendix B Weights and Measures Appendix C Glossary

Elena Molokhovets' A Gift to Young Housewives Author's Introduction to the Twentieth Edition Evening Tea Arrangement of the Kitchen
1. Soups
2. Soup Accompaniments
3. Sauces
4. Vegetables, Greens, and Garnishes
5. Beef, Veal, Mutton, and Pork
6. Domestic and Wild Birds and Salad Accompaniments
7. Fish and Crayfish
8. Pirogs and Pates
9. Aspics and Other Cold Dishes
10. Puddings
11. Crepes, Pancakes for Butter Week, Sippets, and Eggs
12. Filled Dumplings, Macaroni, and Kasha
13. Waffles, Wafers, Doughnuts, and Fritters
14. Ice Creams, Mousses, Kissels, and Compotes
15. Tortes
16. Mazurkas and Other Small Pastries
17. Babas, Buns, Rusks, and Small Baked Goods etc. through chapter 42.
Complete List of Recipes in the Twentieth Edition Bibliography Index

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Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted June 19, 2012

    I Also Recommend:

    Very nice book. You might want to combine this one with the Tast

    Very nice book. You might want to combine this one with the Tastes and Tales from Russia, if you decide to build a small collection of Russian cook / culture books.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 20, 2011

    Check it out...

    Old school Russian recipes. Very interesting to try to follow the recipes and to just learn about how they did things back then.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 8, 2001

    A Historic Treat from a Vanished Age

    What Mrs. Beeton was to Britain, and what Martha Stewart now is to the US, Elena Molokhovets was to Imperial Russia. Her cookbook was more than just the best collection of recipes for Russian Cuisine, it is also a look at how Russian households from the palaces of Petersburg to the bourgeois of Briyansk were run. Though the recipes are sometimes impractical('It is important to buy your breem still living from the arctic waters'), and dated ('Send your maid to the ice house for 2 grouse'), not one recipe is boring to read. There are many useful recipes, though they all presume that the cook has good french cooking technique. (The soup recipes are an ugly disaster if you can't clarify stock). If you are interested in historical cuisine, if you are interested in old russia, or if you just want the best recipe for blini available, this book is a must have.

    Was this review helpful? Yes  No   Report this review
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