Classic Russian Cooking
Now in paperback!

Classic Russian Cooking

Elena Molokhovets’ A Gift to Young Housewives
Elena Molokhovets
Translated, Introduced and Annotated by Joyce Toomre
Distribution: World
Publication date: 7/1/1998
Format: paper 704 pages, 32 b&w photos
7 x 10
ISBN: 978-0-253-21210-8
Bookmark and Share
Paperback
 $49.00  $29.40 
  

 Add to Wish List 
Buy from Amazon
indiebound

Description

“Joyce Toomre . . . has accomplished an enormous task, fully on a par 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

“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

“This is a delicious book, and Indiana University Press has served it up beautifully.” —Russian Review

“ . . . should become as much of a classic as the Russian original . . . dazzling and admirable expedition into Russia’s kitchens and cuisine.” —Slavic Review

“It gives a delightful and fascinating picture of the foods of pre-Communist Russia.” —The Christian Science Monitor

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 which discusses the history of Russian cuisine and summarizes Molokhovets’ advice on household management. A treasure trove for culinary historians, serious cooks and cookbook readers, and scholars of Russian history and culture.

Customer Reviews

Comments
There are currently no reviews
Write a review on this title.


Table of Contents

Acknowledgments

Introduction by Joyce Toomre
Development of Cookbooks in Russia
Biography of Elena Ivanova Molokhovets
Influence of the Russian Orthodox Church
Eastern Influence on Russian Cuisine
French Influence on Russian Cuisine
Mealtimes and Menus
Table Service and Settings
Image of a Russian Household
Water
Stoves and Ovens
Food Preservation and Storage
Containers and Utensils
Servants
Health
Markets
Ingredients
Cooking Techniques
Comparison between First and Twentieth Editions
Issues of Translation
Measurements and Conversions
Advice to Modern Cooks
Notes

Appendix A Ingredient by Category
Appendix B Weights and Measures
Appendix C Glossary

Elena Molokhovets’ A Gift to Young Housewives
Author’s Introduction to the Twentieth Edition
Evening Tea
Arrangement of the Kitchen
1. Soups
2. Soup Accompaniments
3. Sauces
4. Vegetables, Greens, and Garnishes
5. Beef, Veal, Mutton, and Pork
6. Domestic and Wild Birds and Salad Accompaniments
7. Fish and Crayfish
8. Pirogs and Pates
9. Aspics and Other Cold Dishes
10. Puddings
11. Crepes, Pancakes for Butter Week, Sippets, and Eggs
12. Filled Dumplings, Macaroni, and Kasha
13. Waffles, Wafers, Doughnuts, and Fritters
14. Ice Creams, Mousses, Kissels, and Compotes
15. Tortes
16. Mazurkas and Other Small Pastries
17. Babas, Buns, Rusks, and Small Baked Goods

etc. through chapter 42.
Complete List of Recipes in the Twentieth Edition
Bibliography
Index