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Produktbild: Please to the Table

Please to the Table The Russian Cookbook

27,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

01.01.1990

Abbildungen

mit Illustrationen

Verlag

Workman

Seitenzahl

670

Maße (L/B/H)

23,9/18,7/4 cm

Gewicht

1158 g

Sprache

Englisch

ISBN

978-0-89480-753-4

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

01.01.1990

Abbildungen

mit Illustrationen

Verlag

Workman

Seitenzahl

670

Maße (L/B/H)

23,9/18,7/4 cm

Gewicht

1158 g

Sprache

Englisch

ISBN

978-0-89480-753-4

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Please to the Table
  • INTRODUCTION: CULINARY ROUTES

    THE SOVIET REPUBLICS AT A GLANCE

    APPETIZERS Zakuski

    "You must make sure that your mind dwells on nothing but the wineglass and the appetizer," said Anton Chekhov. Accompany chilled shots of vodka with a glittering array of little dishes-Caviar Tartlets, Tiny Meatballs with Pine Nuts and Raisins, Swordfish with Zesty Tomato Sauce. A most inviting way to begin a meal.

    SOUPS Supi

    Much more than borscht: fragrant Pomegranate Broth from Azerbaijan; hearty Byelorussian Wild Mushroom and Noodle Soup; Armenian Lentil and Apricot Soup-so gorgeous in taste and color; refreshing chilled summer coolers. Ingenious combinations of flavor and seasoning.

    SALAD Salati

    Cod garnished with cornichons, potatoes enhanced by Bulgarian feta and lots of dill, a classic Salad Olivier. Beautifully composed and mixed salads, simply dressed, as luncheon or first-course dishes.

    RUSSIAN CUISINE

    BEEF AND VEAL DISHES Govyadina i Telyatina

    Catherine the Great preferred her beef boiled with pickled cucumbers and a sauce of smoked reindeer tongues. Not to everyone's taste, perhaps, but here are perfectly marinated Georgian Beef Kabobs, a piquant Veal and Quince Stew, the classic Beef Stroganoff, and of course, boiled beef-no reindeer tongues, but with two savory sauces.

    LAMB DISHES Baranina

    Enticing ways with lamb. Choice cuts combine with exotic spices and fresh herbs to create grilled kebabs from Uzbekistan, a warming lamb casserole from Georgia, and a yogurt-enriched Armenian stir-fry.

    PORK DISHES Svinina

    "Pork is the real hero of the feast," or so thought Nikita Vsevoldovich Vselolzhsky, a nineteenth-century gourmet. Garlicky sausages with pomegranate seeds from Georgia. Rich satisfying pork and sauerkraut from the Ukraine. Luscious roast suckling pig. Exquisite aromas fill your house as you feast.

    POULTRY AND GAME DISHES Ptitsa i Dich

    Crispy Chicken Kiev; Grilled Chicken with Garlic and Walnut Sauce; and the classic Chicken Pozharsky, a dish immortalized by Alexander Pushkin. In Russia, when company is expected, a hostess turns to her extensive collection of Poultry recipes.

    FISH DISHES Riba

    ". . . There's nothing I'd rather do than fish," reflected Anton Chekhov. Sturgeon and smelts, carp, haddock, and the sweetest, most delicate-tasting trout; Baked Fish with Eggplant and Pomegranate Sauce; and an elegant Steamed Salmon with Sorrel and Spinach Sauce.

    BALTIC CUISINE

    VEGETABLE DISHES Ovoshchi

    In the Soviet Union there is a simple reverence for an unblemished potato or a splendid, crunchy carrot. Unpretentious dishes are prepared from cabbage and beets. But there are also savory wild mushrooms, eggplant ragout, the quintessential fried potatoes. And a host of irresistible stuffed vegetables.

    GEORGIAN CUISINE

    RICE AND GRAINS Ris i Krupi

    It is said that while swooping through Central Asia, Alexander the Great summoned a local soldier and bade him prepare a dish that would be proper nurture to a fighting man, an inspiration in taste. Of course, the soldier brought back his best pilaf.

    CENTRAL ASIAN CUISINE

    DUMPLINGS AND NOODLES Izdeliya iz Testa

    Vareniki, Pelmeni, Haluski, Manti, and more. All the wonderful dumplings and their fillings-potato, meat, sauerkraut, sour cherry, and creamy cheese.

    BREADS AND SAVORY PIES Khleba i Piroghi

    Together with salt, bread is the ancient symbol of Slavic hospitality. In fact, a Soviet house without it would be unthinkable. Riga Rye Bread, Steamed Cilantro Buns, Kulebiaka, Khachapuri, Pirozhki, and Pirogs-a selection of fragrant loaves and luscious savory pies.

    UKRANIAN CUISINE

    BRUNCH AND TEA DISHES Zavtraki i Chai

    An elegant table laden with tartlets, lovingly filled crepes, and delicate cookies. Accompanying all this, a beautiful samovar to keep the tea warm.

    FROM THE PANTRY Domashniye Zagotovki

    Jars of crunchy Armenian Mixed Pickles, Moldavian Red Pepper Relish, Sweet and Sour Beet Salad. No Soviet meal is complete without at least on tantalizing side dish.

    FEASTS AND HOLIDAYS Prazdniki

    Blini for Malenitsa (the Butter Festival; a sinfully rich kulich as well as a pashka for Easter; a unique gefilte fish for Passover; a festive, layered yeast cake for Christmas; Distinctive celebrations and traditional rituals.

    BEVERAGES Napitki

    A dense cup of Turkish coffee so popular in the Caucasus; tea, Russian style with jam; marinated compotes, sherbets, and other surprising fruit drinks. Plus a selection of beloved vodkas-and to avoid embarrassment when among Russians, an essential, step-by-step guide to downing a shot.

    ARMENIAN CUISINE

    DESSERTS Sladkiye Blyuda

    Lavish Chocolate Meringue Cake, Sweet Strudels, Charlotte Russe, pies, and custards-all handed down through generations of Russian babushkas. But also Almond and Pistachio Paklava, Poached Quinces, and Saffron Pudding for a touch of the East.

    BASICS Osnovniye Retsepti

    The essential stocks, pastries, and sauces.

    NOTES ON INGREDIENTS

    A few words on some ingredients that may be unfamiliar.

    MAIL-ORDER SOURCES

    A listing of shops that will mail-order harder-to-find ingredients.

    INDEX