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Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives (Anglais) Broché – 22 juillet 1998


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Classic Russian Cooking 19th-century RussiaOs classic cookbook, superbly translated and introduced. Full description



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All cookbooks start as manuals of instruction, but some develop an extra richness as they age. Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 13 commentaires
47 internautes sur 48 ont trouvé ce commentaire utile 
Not a simple cook-book, but a part of the Russian history 7 juillet 1998
Par Un client - Publié sur Amazon.com
Format: Relié
So far I did not have a chance to see an American version of Madame Molokhovet's, only the Russian one. But since probably nobody knows about this book in US, and I turned out to be the first one to review it, I have to "break the ground" and drop a couple of lines.
The original version, first published at the end of the XIXth century, had a goal to help young middle-class housewives covering a wide range of issues from hiring servants to shopping for the house. The recipes were only a part of what can be called an "encyclopedia on running the house".
During the Soviet times there was almost no opportunity to use it because it was almost impossible to buy the ingredients. However, the book was still fun to read. It gives a good picture of the Russian culture of the time.
The recipe part (of the original version) is very thorough and understandable. However, most of the dishes require considerable time, exquisite ingredients and, in many cases, help of another person. However, trying them pays off, for they help you to discover REAL Russian cuisine, very different from "chicken-Kiev" and other tourist traps.
I would recommend this book to those who love Russia, are interested in Russian culture and like to cook something very unconventional. Very curious to see the American version.
24 internautes sur 25 ont trouvé ce commentaire utile 
NOT YOUR CONVENTIONAL COOKBOOK! 18 décembre 2001
Par Sandra D. Peters - Publié sur Amazon.com
Format: Broché
My grandmother immigrated to Canada from Russia well over a century ago and lived to the age of 104. With her she brought many authentic Russian recipes, but alas, they remained in her head and not on paper. This cookbook comes very close to the recipes I, as a child, can remember her preparing. Yes, it is true, that some aspects of the recipes found here are lost in the translation, particularly when it comes to measurements; however, in reality, that is how my grandmother, and many Russian homemakers in her time, prepared a meal. There was no such thing as a teaspoon of this or a cup of that. Accurate meansurements would have meant nothing to my grandmother, for like many immigrants in the 1800's she had little scholastic education. Her education came from the "school of hard knocks" and life's experiences. Measurements included "a little of this a small handful of that." I can remember her placing three fingers in a small cup and when the liquid reached the top, that was how much one used. Confusing? Yes, for the traditional chef, it would be. However, as one becomes experienced with Russian cooking, the delicious recipes found here will not seem like such a challenge to prepare - trial and error is often the best way of learning.
11 internautes sur 12 ont trouvé ce commentaire utile 
I want the rest of the book! 23 septembre 2010
Par D. L. Dickerson - Publié sur Amazon.com
Format: Broché
The title of the book is misleading. IT IS NOT a translation of ELENA MILOKHOVET's famous book. It is ONLY selections from the great book. This is so small a part of the book, I can only give 3 stars. The Classic Russian Cooking is a shadow of the Russian original. It is a nice addition for those who have the Art of Russian Cuisine. Until this great cookbook is 100% translated, I recommend The Art of Russian Cuisine by Anne Volokh for those wanting to learn classic Russian cooking.

I wait a full translation of Elena Molokhovet's "A Gift to Young Housewives". The limited parts translated are well done. It is a real shame that this book is only selections.
11 internautes sur 15 ont trouvé ce commentaire utile 
Interesting but Confusing 15 février 2001
Par Un client - Publié sur Amazon.com
Format: Broché
I'm really just beginning with this book, but it is already frustrating. Some reasons: Measurements are given oddly, like 1/2 pound flour, 2 glasses water. There will be an instruction to "bake" without mention of temperature or time. There will often be ingredients in the list which are not mentioned in the instructions. It seems to me that it was written as a technical reference for someone that already knew what they were doing in this cuisine. I strongly recommend that in future editions there be some editing and clarification done along with translation.
A gift to all cooks! 29 mai 2015
Par Nick Nicholson - Publié sur Amazon.com
Format: Broché
In the US in the twentieth century, several cookbooks made important marks on the American public. The Joy of Cooking, first published in the thirties, demystified simple cooking techniques, allowed regional American cooking to be sampled and experienced around the country, and urged Americans to wean themselves from canned and processed food in favor of fresh ingredients. The second, Mastering the Art of French Cooking by Julia Child, first published in the sixties, allowed adventurous American home chefs access to the classical cooking of France, formerly isolated to expensive restaurants. In the eighties and nineties, we were treated to the obsessive-compulsive masterworks of Martha Stewart, whose achievements and failings should be discussed somewhere else entirely.

In Russia in the nineteenth century however, there was only one woman in the kitchen, and her name was Elena Molokhovets.

Molokhovets' Podarok molodym Khozjaikam [A Gift to young Housewives, published first in 1864] was more than just a cookbook - it was a guide to Russian life. Molokhovets' work, continually updated until the revolution, included sections on household management and housekeeping, servant management, food keeping and preparation, and it included menus ranging from simple everyday meals for family and servants, to light entertaining, Orthodox fast day menus, and the highlight of her cookbook and her year; the Russian Easter Day Feast.

Tooter's great achievement is keeping what could be a very dull academic work lively and rich with the tone of the original. For the experienced cook, this book is a treasure, as anyone with a background in classical French cooking can coax a taste of old Russia from its pages.
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