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Please to the Table: The Russian Cookbook
Paperback - English

Discover the entire continent in this classic collection of 400 recipes. Please to the Table is the first book to interpret the joyous cacophony of Russian flavors, techniques, ingredients--even rituals. Winner of the 1990 James Beard Food and Beverage Book Award. Illustrations throughout. ...From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics.

Anya von Bremzen, a native Muscovite, grew up on regional cooking and has traveled extensively throughout the former Soviet Union, visiting professional chefs, touring markets, and sampling and gathering dishes. Covering eleven time zones and hundreds of recipes, Please to the Table brings to light the astounding culinary diversity of this corner of the world-and the similarities between the cuisines, too.

Here are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, and dozens of other zakuski-the little bites that are the heart and soul of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian Apple Soup with Apple Dumplings. Dozens of entrees including Uzbek Lamb Pilaf, Russian Salmon with Sorrel and Spinach, Azerbaijani Quail in Walnut and Pomegranate Sauce, Armenian Pumpkin Moussaka. And side dishes, salads, beverages, and desserts such as Russian Cranberry Mousse and an Almond and Pistachio Paklava. Plus vatrushki, pampushki, halushki, blinchiki, sirniki, and pirozhki. Winner of the 1990 James Beard Food and Beverage Book Award. Selection of the Book-of-the-Month Club's Homestyle Books and the Better Homes & Gardens Family Book Service. 58,000 copies in print.

Priy.tnova Apetita-good appetite ...IN THE SPIRIT OF HOSPITALITY

PLEASE TO THE TABLE encompasses the exhilarating pleasures of Soviet cooking-of robust Ukranian borschts and classic Russian cuisine, of healthy Georgian grains and yogurts and the delicately perfumed pilafs of Azerbaijan. Its 400 recipes are a revelation.

From the Baltic Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops with Apples Braised in Beer. Carrot Baba. Estonian Rye Cookies. Black Bread, Apple, and Cherry Pudding.

From Russia: Sour Cherry Soup. Shchi. Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel and Spinach Sauce. Fried Potatoes with Wild Mushrooms. Blini. Russian Cranberry Mousse.

From the Caucasus: Armenian Lentil and Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce. Saffron Pudding.

From Central Asia: Asian Radish Salad. Uzbek Lamb Kebabs. Spicy Carrots with Cumin Seeds. Chicken Pilaf with Nuts and Candied Orange Peel. Poached Quinces.

From the Ukraine: Borscht with Apples and Beans. Potato, Feta, and Scallion Salad. Chicken Kiev. Roast Pork Loin with Caraway Seeds. Vareniki. Almond Raspberry Torte.

Anya von Bremzen, a native of Moscow who emigrated to the West in the mid-1070s, is a food writer and food consultant. John Welchman is a travel and food writer who, like Ms. Von Bremzen, specializes in writing about the former Soviet Union. Together they spent three years working on PLEASE TO THE TABLE, traveling extensively through the former USSR, visiting professional chefs, touring markets, and sampling and gathering dishes.

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ADDITIONAL INFO

ISBN
EAN
9780894807534
Publisher
Publication Date
11/01/1990
Pages
688
Dimension
23.88cm x 18.69cm x 4.04cm
Age Group
NA to NA
Grades
Not Applicable to Not Applicable
Lexile Level
0
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About Author

Von Bremzen, Anya
Like most of the culinary world, food and travel writer Anya von Bremzen has Spain on the brain. But unlike those who have recently discovered Spain's sophisticated flavors and innovative charms, Anya has spent the last 10 years writing about Spanish cuisine and culture. A contributing editor at Travel + Leisure, she has pioneered Spanish cuisine in publications like Food & Wine, Departures, Conde Nast Traveler and the LA Times.

In her latest tour de force, The New Spanish Table, Anya reveals the Spain she knows and loves, peppering delicious recipes with historical tidbits, cooking h


Welchman, John
John Welchman, who is also the co-author of Please to the Table: The Russian Cookbook, is an art historian and travel writer whose articles have appeared in The New York Times, International Herald Tribune, The Village Voice, The Economist, and Artforum. He is a professor of art history at the University of California, San Diego.

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