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Author Leda Voropaeff spreads a lavish banquet table, and with legendary Russian hospitality, serves the secrets of her cuisine in Russian-American Feasts. Under the author's tutelage, the reader's palatte will soon be speaking Russian. Many of these culinary treats are the offspring of a Russian-American union, and others culled from her heritage are as authentically Russian as the jewels in the Kremlin Museum. Pelmeny soup, for example, is a thirteenth-century acquisition from the Mongols. Strictly American are the noncholesterol substitutes, such as appetizers like Zakuski (little bites) to accompany vodka. Red Caviar Mousse, anyone? Romanoff Salad Bowl and Russian Dressing are direct imports, of course, and then there is Chicken Kiev. All of these are among the gastronomical delights awaiting discovery thanks to detente.