"Joyce Toomre... has accomplished an enormous task, fully on a par with the original author’s slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." Tatyana Tolstaya, New York Review of Books
"Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It’s the Fanny Farmer and Isabella Beeton of Russia’s 19th century." Julia Child, Food Arts
"This is a delicious book, and Indiana University Press has served it up beautifully." Russian Review
"... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia’s kitchens and cuisine."Slavic Review
"It gives a delightful and fascinating picture of the foods of pre-Communist Russia." The Christian Science Monitor
First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction which discusses the history of Russian cuisine and summarizes Molokhovets’ advice on household management. A treasure trove for culinary historians, serious cooks and cookbook readers, and scholars of Russian history and culture.
|Publisher:||Indiana University Press|
|Series:||Indiana-Michigan Series in Russian and East European Studies Series|
|Product dimensions:||6.80(w) x 10.00(h) x 1.50(d)|
Most Helpful Customer Reviews
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.
Old school Russian recipes. Very interesting to try to follow the recipes and to just learn about how they did things back then.
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.