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This cookbook captures the cuisine of Soviet Georgia in more than 100 traditional recipes, including dishes such as mtsvadi (skewered lamb), kupati (meat sausage), tolmas (stuffed grape leaves), kada (Georgian kweet bread), and pakhlava kartulat (Georgian bakhlava). More than just a cookery book, this text is rich with lore, lifestyle, history and the unique cultural and religious traditions of Soviet Georgia. Including sections on special ingredients, with American equivalents, Georgian wines,...

Born in a surreal Moscow communal apartment where eighteen families shared one kitchen, Anya von Bremzen grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at school, and longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy and, finally, intolerable. In 1974, when Anya was ten, she and her mother fled to the USA, with no winter coats and no right of return. These days, Anya is the doyenne of high-end food writing. And yet, the f...

Winner of the 2012 Gourmand Cookbook Award for Best Eastern European Cookbook! Now available in paperback, this popular Hippocrene cookbook introduces readers to the fresh foods, exquisite tastes, hospitality and generous spirit of the Ukrainian table. Scattered amongst the recipes are quotes, poems, historical facts, folklore, and illustrations, making this cookbook not only a culinary adventure but a unique cultural exploration as well. Includes:More than 200 easy-to-follow recipesAn introduc...

More than a cookbook, Festive Ukrainian Cooking is also a definitive account of traditional Ukrainian culture as perpetuated in family rituals and lovingly celebrated with elegantly prepared food and drink.

From borscht and stuffed cabbage leaves to salmon pie and traditional Easter swets, here is a sampling of Russian favorites both temptingly familiar and refreshingly new. Recipes include Veal a la Romanov, Blinchiatiy Pirog (pancake meat pie), and Siberian Pelmeni (ravoli). Full-color illustrations.

Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. "With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!" -Alton Brown From bright pickles to pillowy dumplings, ingenious vodka infusions to tradi...

Among the splendors of tsarist Russia, from art and architecture to literature and music, resides its cuisine—an art in its own right that has delighted and nourished all levels of society for hundreds of years. Based on favorite family recipes passed down through generations, collected by the author from the private collections of the old Russian émigré community of New York City, The Russian Heritage Cookbook represents the achievements of an entire culinary heritage—one which previously exist...

This exciting collection of Eastern European recipes includes all the culinary delights of a region that stretches from the Baltic Sea in the north to the Black Sea in the south. There is Beef Stroganov from Russia, Babka from Ukraine, Pork Stew with Sauerkraut from Germany, Goulash from Hungary, and Rice Pudding from Bulgaria. There are also many mouthwatering cakes and pastries, such as Dobos Torta and Apple Strudel. Every recipe is described step by step, and there are over 750 wonderful phot...