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A Taste of Russia: A Cookbook of Russian Hospitality [Anglais] [Broché]

Darra Goldstein

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Description de l'ouvrage

1 novembre 2012

The definitive modern cookbook on Russian cuisine just got better! This new, 30th Anniversary Edition of A Taste of Russia has been revised and updated with a new Preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse. In addition, the entire book has been totally redesigned with a fresh, modern presentation.

A Taste of Russia layers superbly researched recipes with informative essays on the dishes’ rich historical and cultural contexts. With over 200 recipes on everything from borshch to bliny, from Salmon Coulibiac to Beef Stew with Rum, from Marinated Mushrooms to Walnut-honey Filled Pies, A Taste of Russia shows off the best that Russian cooking has to offer.

Reviews of the Previous Edition:

"Goldstein... manages to make Russian cuisine dance. It's hard to imagine anything that might have been left out of this delightfully comprehensive collection." -- Publishers Weekly

"It is not suprising that Goldstein, a Williams College professor who later founded the food studies journal Gastronomica, is particularly literary in her books on Russian and Georgian food, placing zakuska (grand appetizer buffets) and dacha (summer house) picnics alike in the context of Russia's great writers. But cerebral as she can be, her prose is rooted in hands-on kitchen advice: 'There are a few basic rules to follow in laying a zakuska table, not the least of which concerns the shape of the table itself. It should be oval or round and placed away from the wall, so that all foods are accessible to all guests at all times.'" --Slate Magazine

"The imaginative range of the selection would be enlightening in itself even without the multitudinous snippets from Chekhov, Gogol and Oblomov. First rate." -- Kirkus Reviews


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Biographie de l'auteur

Darra Goldstein is Food Editor at Russian Life magazine and the author of four cookbooks: A Taste of Russia, The Georgian Feast (winner of the IACP Julia Child Award for cookbook of the year), The Winter Vegetarian, and Baking Boot Camp at the CIA. She is Founding Editor of the quarterly magazine Gastronomica: The Journal of Food and Culture, and series editor of California Studies in Food and culture from University of California Press. Goldstein is the Willcox and Harriet Adsit Professor of Russian at Williams College and widely considered to be a leading authority on Russian cooking and culinary arts. Her website is at darragoldstein.com.

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 4.4 étoiles sur 5  14 commentaires
21 internautes sur 22 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A taste of culture too! 13 juin 2000
Par John T. Suhr - Publié sur Amazon.com
Format:Broché
This is a great book on the food of Russia and the culture also. All to many times we seem to channel Russian cuisine into a few simple dishes. Granted the few simple dishes we view as "Russian" are grand and quite tasty, we tend to shove aside the rich culinary history this country has and the peoples grand capacity to share and truly enjoy food and life. Many times it has been written of the sharing and emphasis of food and being together to enjoy it in other european cuisines, however Russia tends to be overlooked in the cloud of past paranoia of the political state of the land. Ms. Goldstein gets beyond that and makes it clear that food is the binding stuff of a country and of people just as it is in this country and all around this globe.
23 internautes sur 25 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Well done! 15 juillet 2001
Par T. Davignon - Publié sur Amazon.com
Format:Broché
Having spent a lot of time working in the former Soviet Union, and trying to reconstruct many of the wonderful and interesting dishes from various republics, I was delighted to find a book that "translated", "a pinch of this and a gram of that" into something I could understand and make with products available to me here in the US. I recommend this cookbook to anyone who has tried food from Eastern Europe, enjoyed it and wants to bring it up to our standards. The book is so popular with my friends that I keep giving it as a gift. However, I do feel the title "A Taste of Russia" is not "politically correct", since the dishes are from many of the 17 former republics of the Soviet Union, Russia being only one of them.
22 internautes sur 26 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Good cookbook 26 avril 2002
Par Un client - Publié sur Amazon.com
Format:Broché|Achat vérifié
This is a great cookbook. A lot of time & work was put into it. However, some of my favorite Russian recipies are missing from this book. I would recommend "The Art of Russian Cuisine" for those of you who are interested in food that Russians cook daily or for holidays.
3 internautes sur 3 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Comprehensive 28 mai 2013
Par I. Darren - Publié sur Amazon.com
Format:Broché
This is a book that has a lot of promise, masses of information yet sadly might only "preach to the converted" due to its somewhat reduced accessibility.

Here is a veritable bible of Russian cuisine, featuring a very comprehensive introduction to a relatively unknown, pre-judged subject and over 200 recipes that you can make at home using locally-acquired ingredients. This is a new "30th Anniversary edition" of this classic book yet, sadly, things have not been brought up to typical production standards for 2013.

There are no photographs of the finished recipes to encourage you to try something possibly unknown or unfamiliar. So you need to be either very open to try new things based on a textual description alone or do some additional research to first learn about a given dish, possibly see a picture elsewhere and then look the recipe up in this book. This is such a let down as this book is more than capable of being the "go to" book, a central part of your reference library, a thing to look through to get inspiration. One feels rather let down by this rather unforgivable omission.

Other than that, everything just goes swimmingly. It is one of those books that you really should read, at least once, sequentially to get the most out it as well as any dipping in and out you may do to get a certain recipe. You really do get a fairly comprehensive education about Russian cuisine by the end and you will want to start cooking. You might even learn a little Russian along the way (or get help should you ever travel to Russia) as the recipes also feature their name in cyrillic.

The recipes are fairly clear to understand and sufficiently detailed but the measures are only given in U.S. units (a strange oversight). With a little more spit and polish to the book's design and the presence of photographs showing the finished dishes this would have been a clear five YUM (star) book, a clear example of a "go to" book for a given cuisine, a great surprise gift for a foodie friend or family member who likes to try something new. As it stands, sadly it is still a very good book but you need to be a bit more determined, more adventurous and open to a bit of external research to really get the most out of it.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great cookbook 17 septembre 2010
Par D. L. Dickerson - Publié sur Amazon.com
Format:Broché
I spent a month visiting Russia. I tried to sample as many Russian dishes as possible. I eat in homes, small town cafes, etc. On my return, I was looking for a cookbook that had the foods I tasted. This cookbook brings true Russian cooking to the USA table. If you want to enjoy tasty Russian meals without going to visit Russia, this is the cookbook for you.
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