Read BookThe Food Cooking of Russia Discover the rich and varied character of Russian cuising in 60 authentic recipes and 300 glorious photographs (The Food and Cooking of)

[Download Ebook.wLZT] The Food Cooking of Russia Discover the rich and varied character of Russian cuising in 60 authentic recipes and 300 glorious photographs (The Food and Cooking of)

[Download Ebook.wLZT] The Food Cooking of Russia Discover the rich and varied character of Russian cuising in 60 authentic recipes and 300 glorious photographs (The Food and Cooking of)

You can download in the form of an ebook: pdf, kindle ebook, ms word here and more softfile type. [Download Ebook.wLZT] The Food Cooking of Russia Discover the rich and varied character of Russian cuising in 60 authentic recipes and 300 glorious photographs (The Food and Cooking of), this is a great books that I think are not only fun to read but also very educational.
Book Details :
Published on: -
Released on: -
Original language: -

The Food Cooking of Russia: Discover the rich and varied character of Russian cuising, in 60 authentic recipes and 300 glorious photographs (The Food and Cooking of) Rank: #953909 in BooksBrand: Brand: AnnessPublished on: 2009-09-16Original language: EnglishNumber of items: 1Dimensions: 11.47" h x .63" w x 9.47" l, 2.10 pounds Binding: Hardcover128 pagesUsed Book in Good Condition 14 of 14 people found the following review helpful.Nice book with few caveatsBy LenaLThis 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.10 of 10 people found the following review helpful.cookbook is hands above the rest of those available that focus on Russian cuisineBy ThatsWhatJenniSaidMy 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 .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 entree 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.16 of 16 people found the following review helpful.I Love this BookBy Pamela HendersonThis 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!See all 17 customer reviews... Kasha Grechka Buckwheat Everyday Russian Food What is most commonly referred to as kasha in America are buckwheat groats. Though there are many different kinds of kashas (porridge) in Russia grechnevaya kasha ... Russian Bean / Fasol Soup Everyday Russian Food This was a soup I ate quite often as a kid. Though soups are a major part of Russian cuisine I wasnt very fond of them as a child. Over the years though they ...
Download PDF BookUnfair The New Science of Criminal Injustice