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The Food & Cooking of Russia: Discover the Rich and Varied Character of Russian Cuisine, in 60 Authentic Recipes and 300 Glorious Photographs (Anglais) Relié – 11 novembre 2008


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Discover the rich and varied character of Russian cuisine, in a unique volume offering over 60 authentic dishes that reflect an incredible range of cultural influences. More than 300 stunning photographs, specially commissioned for this book, with complete nutritional information given for every recipe.

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Amazon.com: HASH(0x951440d8) étoiles sur 5 16 commentaires
38 internautes sur 39 ont trouvé ce commentaire utile 
HASH(0x94f86b88) étoiles sur 5 Wonderful cook book1 28 février 2011
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
I love this cook book. I was born in the former Soviet Union and was looking for a good Russian cook book. This one is fantastic. Lovely photos, just the right amount of history in the beginning, and the recipe's are very true to the traditional food that is cooked in Russia. My mother and grandmother have been cooking Russian food all their lives, so when I ask for certain recipe's, they can not always give me exact quantities, especially since they are used to cooking for really big families. When I lived at home I would cook with my mom and she would tell me a pinch of this and a dash of that, however when i got married I felt a little lost, and wanted to find a cookbook that has many of our classic Russian Recipe's in it. I am very happy with this cookbook.. Also another good book that has recipe's that are not only Russian but from all over the Soviet Union (including Ukraine where i was born) is "Please To the Table".. This book has everything you may want to know about Slavic cooking...the only draw back is that there are no pictures like this one has.
14 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x94f86dd4) étoiles sur 5 I Love this Book 2 juin 2012
Par Pamela Henderson - Publié sur Amazon.com
Format: Relié Achat vérifié
This is the first Russian cookbook I have owned that had beautiful pictures of the food. The wonderful photography sparked my interest and I have now made several of the recipes in this cook book with most success. I admit that there are some difficult parts here and there for me in the baking area. The recipe for Small Blueberry Pies called for 'a large pinch of rapid rise yeast'. I bake a lot so I usually have only regular active yeast which substituted very well when dissolved in the water with a 1/4 tsp of sugar. However, I had a little difficulty with the 'large pinch' of yeast and my first dough didn't rise. I ended up using a tsp of active dry yeast on the second batch and it worked wonderfully. I made them for a ladies luncheon and the raves are still being talked about a week later. I have made he Salmon Pie and it was very tasty and beautiful on the table. None of the recipes are difficult to make. You can tell that the author has made these items several times in her life because of the 'pinches' here and there. I cook that way with things I'm comfortable making but when baking something brand new I really appreciate exact measurements. I highly recommend this book. This one has awakened a whole new desire to learn about Russian cooking in me!
12 internautes sur 12 ont trouvé ce commentaire utile 
HASH(0x94f86d98) étoiles sur 5 Yummy Russian Comfort Foods 10 août 2011
Par Katya Davis - Publié sur Amazon.com
Format: Relié Achat vérifié
This book is a joy to use with colored photos and clearly written recipes for traditional Russian home cooking. The selection is wide including several dishes from the Georgian Republic. Titles of the recipes are written with the English name and with the Russian name. This is an excellent book for anyone interested in learning basic Russian cooking. I recommend trying the piroshki (small meat filled pies) and the Siberian Pelemeni (meat filled ravioli).
11 internautes sur 11 ont trouvé ce commentaire utile 
HASH(0x94f8c0a8) étoiles sur 5 Nice book with few caveats 8 septembre 2013
Par LenaL - Publié sur Amazon.com
Format: Relié Achat vérifié
This book has just the right amount of background and historical information, colorful beautiful pictures. However, the recipes should be used as a guideline only. I'm first generation Russian wanted to give a good Russian cookbook for my sister-in-law. I know these recipes and not all of them are accurate. One extremely annoying item is the ubiquitous use of canola and rapeseed oil - I have never even seen either of those until my family moved to US. There was butter, lard and sunflower oil and this book makes it sound like canola or rapeseed oils are the only authentic options. Other than that, the book has enough selection to give a decent introduction to Russian cooking but not much beyond that. Still this is a good book to give as a gift or as a conversation starter on your coffee table.
9 internautes sur 9 ont trouvé ce commentaire utile 
HASH(0x94f8c108) étoiles sur 5 cookbook is hands above the rest of those available that focus on Russian cuisine 10 juin 2013
Par Jenni M. Parks - Publié sur Amazon.com
Format: Relié Achat vérifié
My previous encounters with Russia cuisine in the United States have left me disappointed. That is why I was so surprised to find myself enjoying the food that was served throughout Moscow on my first trip to Russia earlier this year. I was especially enamored with Chicken Kiev and mashed potatoes with mushroom gravy and I went hunting on Amazon.com as soon as I returned home from my trip, hoping to find an authentic Russian cookbook to recreate those flavors in my own kitchen.

The Food & Cooking of Russia by Elena Makhonko has received nothing but positive reviews so I settled on it as my cookbook of choice and ordered it. It's a lovely hardcover book with beautiful illustrations and opens with a great section on general information about Russia, festivals and Russian celebrations, and classic ingredients in Russian cuisine. The recipes are organized by course in an easy to follow layout.

I made the salted cucumbers from the chapter on appetizers and although I did not have vodka on hand to serve as an accompaniment, the cucumbers went over very well with my dinner guests. They were salty and delicious, bursting with dill flavor.

For dinner one evening I prepared Chicken Kiev with mushroom sauce (page 86-87) and served it alongside whipped potatoes. I thought it odd that the author recommended rice as the side dish for this entrée as when I was in Moscow it was always served with potatoes. The preparations were pretty easy (pound the chicken very thin, stuff with garlic butter, dredge in breadcrumbs, chill, and fry) and yet the finished presentation was nothing less than exquisite. Rich, delicious, and very filling, this will be on regular rotation in our home.

To accompany the chicken, I made the small blueberry pies (page 117) but that did not go so well. For starters, the recipe states in the header that it makes 10 pies but in the written directions it states that it makes 24. That made it very difficult when attempting to scale the recipe down for 4 guests. Also, I was expecting the pie dough to have the texture and flavor of traditional pie crust but it was much more along the lines of a dinner roll. Nothing was too tragic about the pies that couldn't be solved by serving them a la mode, but it's definitely not a recipe I'll repeat.

With two A+ recipes and one C- to date, I hold out hope that the rest of the recipes will be winners. And I certainly think that this cookbook is hands above the rest of those available that focus on Russian cuisine. I'm going to try the Honey and Cardamom Drink next, along with Little Beef Pies, and the Chicken Noodle Soup.
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