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The Amazon Store at MillionDollarPetPix.com ( In association with Amazon.com )Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives" List Price: $35.00 Amazon.com's Price: $27.42 You Save: $7.58 (22%)Prices subject to change. Availability: Usually ships in 24 hours
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Binding: PaperbackDewey Decimal Number: 641 EAN: 9780253212108 ISBN: 0253212103 Label: Indiana University Press Manufacturer: Indiana University Press Number Of Items: 1 Number Of Pages: 704 Publication Date: 1998-07 Publisher: Indiana University Press Studio: Indiana University Press Related Items:
Browse for similar items by category: Click to Display Editorial Review: Product Description: '"Classic Russian Cooking"' is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century' - Julia Child, "Food Arts". 'Joyce Toomre ...has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous' - Tatyana Tolstaya, "New York Review of Books" '...should become as much of a classic as the Russian original ...dazzling and admirable expedition into Russia's kitchens and cuisine' - "Slavic Review".'What a delightful discovery this is! ...an astonishing and immensely appealing work that will serve adventurous readers and curious cooks' - Nahum Waxman, Owner, "Kitchen Arts & Letters". 'What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle and Drunken plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times' - Betty H. Fussell, author of "I Hear America Cooking".First published in 1861, this 'bible' of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. This is a treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. "Indiana-Michigan Series" in Russian and East European Studies Alexander Rabinowitch and William G. Rosenberg, general editors. Average Rating:
 Rating:  - Russian CookingI found this book recommended to me by my Russian professor, and after eating at a Russian dinner hosted by my university's Russian club, I decided I really had to have this book. It has an excellent introduction which covers a large variety of topics on Russian cooking through the years. Another thing I like about it is that it uses mainly ingredients that are commonly available today. Although a few of the ingredients used are highly unusual today (like dried backbone of a fish), they appear in ... Read More Rating:  - A very interesting look into the cooking of RussiaThis is such a classic that it was intended, in the past, to be given to young housewives to be a much-used reference. As such, in addition to the predictable recipes for coulibiac (fish in pastry crust), sturgeon, borscht, kasha and Russian sweets, there is a wide variety of household food preservation and preparation you just don't find in today's cookbooks. Such as--butchering a pig and then portioning out, preserving and preparing the resulting meats. NOT for vegans or the fainthearted, believe ... Read More Rating: - NOT YOUR CONVENTIONAL COOKBOOK!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 ... Read More Rating:  - Interesting but ConfusingI'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 ... Read More Rating: - Not a simple cook-book, but a part of the Russian historySo 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 ... Read More 
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