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 [acute accent over e] 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. 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 Rabinowitc
Joyce Toomre, a Slavicist and culinary historian, is coeditor (with Musya Glants) of Food in Russian History and Culture.
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
19th-century RussiaOs classic cookbook, superbly translated and introduced.
"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
