Best Russian Cooking, Food & Wine Books
Here you will get Best Russian Cooking, Food & Wine Books For you.This is an up-to-date list of recommended books.
1. Keto Meal Prep Cookbook For Beginners: 600 Easy, Simple & Basic Ketogenic Diet Recipes (Keto Cookbook)
Author: by Kira Peterson
Published at: Independently published (December 9, 2019)
Boost your weight loss with the power of Keto and Meal Prep! In this cookbook you will find:600 delicious recipes21-Day Meal PlanMy personal keto journeyWhy is the keto diet good for youTips how to make following a keto diet easyWhat foods to eat and what to avoidSo if you are wondering if the Keto diet is for you, this is the book that will help you overcome all your concerns and set you on the path to a healthier and stronger you!
Wait no more get your copy now!
2. Smart Meal Prep for Beginners: Recipes and Weekly Plans for Healthy, Ready-to-Go Meals
Author: by Toby Amidor MS RD CDN
Published at: Rockridge Press (July 31, 2018)
Easy recipes and weekly meal plans for nourishing, ready-to-go food Preparing meals ahead of time means you never have to ask what’s for breakfast, lunch, or dinner. In Smart Meal Prep for Beginners, prep expert Toby Amidor makes it easy to start (and stick with) a weekly meal prep routine.
With these recipes and beginner plans, you’ll have delicious, healthy meals on hand every dayno takeout required! 6 weekly prep plansStart simple with two recipes for the week, and work your way up to prepping breakfast, lunch, and dinner for every day.
Meal prepping 101Get the rundown on meal prep dos and don’ts, prep-day guidance, shopping lists, storage and reheating info, and more. Diet-friendly dishesFind nutrition facts on every recipe, along with handy labels to point you to nut-free, dairy-free, gluten-free, vegetarian, and vegan options.
Set yourself up for mealtime success, not stress, with Smart Meal Prep for Beginners.
3. Beyond Borscht: Old-World Recipes from Eastern Europe: Ukraine, Russia, Poland & More
Author: by Tatyana Nesteruk
Published at: Page Street Publishing (March 31, 2020)
Authentic Recipes for the Hearty, Comforting Foods of Eastern Europe Bring the warming, fresh and savory flavors of Ukraine, Russia, Poland and beyond into your kitchen with this beautiful and personal collection of family recipes passed down through generations. From growing up in a close-knit Slavic community that gathered daily to celebrate food, Tatyana Nesteruk learned the art of honoring tradition while also making the recipes accessible for the modern home cook.
Her simple instructions and treasure chest of time-honored dishes will have you flawlessly re-creating the food you loveor have yet to discover! Capturing the classic tastes of Eastern Europe is easy no matter where you live, thanks to Tatyana’s nifty cooking hacks, such as rinsing cottage cheese to quickly transform it into the beloved Russian tvorog (farmer’s cheese).
Dive into timeless recipes like Beef and Cheese Piroshki (hand pies), Smoked Salmon and Caviar Blini and Classic Beef Borscht. Whip up epic main dishes like Shashliki (Shish Kebabs), Plov (Beef and Garlic Rice Pilaf) and Potato Latkes with Chicken, and pair them with delicious sides like Mushroom Buckwheat and Olivier Potato Salad for a truly unbeatable spread.
4. Super Easy Cookbook for Beginners: 5-Ingredient Recipes and Essential Techniques to Get You Started in the Kitchen
Author: by Lisa Grant
Published at: Rockridge Press (August 14, 2018)
Super simple 5-ingredient recipes to get beginners cooking with confidence The best way to learn how to cook is to actually start cooking! This hands-on choice in cookbooks for beginners teaches you how to navigate your kitchen and practice basic skills as you fix up tasty meals.
The simple recipes in this beginner cookbook only require five main ingredients and include step-by-step guidance for kitchen techniques from cutting up broccoli to roasting a whole chicken. Discover features you won’t find in other cookbooks for beginners: 120 homestyle recipes use just a few affordable, accessible ingredients, making this easy cookbook perfect for hassle-free cooking.
Essential skill lessons range from safety practices to storage rules and explain the differences between key terms like braising and caramelizing. Kitchen setup tips outline the best appliances and staple pantry products for you to keep on hand. Even if you’ve never cooked before, this standout in cookbooks for beginners sets you up for success!
5. Mamushka: Recipes from Ukraine and Eastern Europe
Author: by Olia Hercules
Published at: Weldon Owen (October 6, 2015)
A celebration of the food, flavors, and heritage of Eastern Europefrom the Black Sea to Baku, Kiev to KazakhstanMamushka features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region. Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef.
In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions. Featuring personality and panache, Mamushka showcases the cuisine from Ukraine and beyond, weaving together vibrant food with descriptive narratives and stunning lifestyle photography.
From broths and soups to breads and pastries, vegetables and salads to meat and fish, dumplings and noodles to compotes and jams. You’ll also find some of Olia’s favorite dishes, like a Moldovan giant cheese twist and garlicky poussins, to sublime desserts such as apricot and sour cherry pie and a birthday sponge cake with ice cream, strawberries, and meringue.
6. Kachka: A Return to Russian Cooking
Author: by Bonnie Frumkin Morales
Published at: Flatiron Books; First edition. (November 14, 2017)
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 traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food.
The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths. Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes.
7. Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine
Author: by Olia Hercules
Published at: Weldon Owen; Illustrated edition (July 14, 2020)
An exploration into the culinary identity of eastern Europe through stunning food and travel photography, interspersed with stories and memories of tiny buildings called summer kitchens. In this new cookbook from award-winning author Olia Hercules, explore the diversity of Ukraine’s cuisine and heritage through the alluring window of summer kitchenssmall structures alongside the main house where people cook and preserve summer fruits and vegetables for the winter months.
Featuring 100 superb recipes, a gorgeous collection of food and lifestyle images, and evocative personal narrative, Hercules illustrates how the region’s cuisine varies as much as the landscapes, climate, and produce through her travels to the Carpathians, the Black Sea, the shores of the Danube and Dnieper, and her native land.
8. Pierogi Love: New Takes on an Old-World Comfort Food
Author: by Casey Barber
Published at: Gibbs Smith; Illustrated edition (July 1, 2015)
This tasty tribute to the pierogi takes a familiar wrapping and stuffs it with a host of unconventional, innovative, and decidedly non-traditional fillings. With 60 sweet and savory recipes that include everything from the classic Polish cheddar and potato offerings to American-inspired Reuben pierogies and fried apple pie-rogies to worldly fillings like falafel and Nutella, there’s a pierogi for every party and every palate!
Each recipe comes with a charming story from Barber’s extensive explorations in pierogi flavors. CASEY BARBER is a freelance food writer, photographer, and editor of the critically acclaimed website Good.Food.Stories. Her work has appeared in numerous national publications including Gourmet Live, ReadyMade, Today.
Com, The Kitchn, and DRAFT. Casey is also the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press, 2013) and the co-writer of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design (Stewart, Tabori & Chang, 2014).
9. Beyond the North Wind: Russia in Recipes and Lore [A Cookbook]
Author: by Darra Goldstein
Published at: Ten Speed Press; Illustrated edition (February 4, 2020)
100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST AND FORBESA necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.
Bon ApptitRussian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors.
Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest-many of them old dishes that feel new again in their elegant minimalism.
10. Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating
Author: by JL Fields
Published at: Rockridge Press; Illustrated edition (December 18, 2018)
Eat healthier every day with this fast, easy vegan cookbook and meal plan. A little meal prep goes a long way to simplifying the plant-based diet. Vegan Meal Prep makes sure that you always have healthy, portion-controlled meals and snacks ready-to-go with fool-proof meal preps.
Featuring 8 meal preps that cater to a variety of nutritional needs and tastesgrains, greens, legumes, bowls, and morethis cookbook provides nutritious, balanced recipes for 5 days of the week. Complete with a start to finish guide for prep day efficiency, plus meal prep must-haves like shopping lists and storage tips, the hardest thing you’ll have to do is choose which meal prep is right for you.
Vegan Meal Prep includes:Meal prep 101 that explains the benefits of vegan meal prep, along with basic techniques, go-to ingredients, and storage tips. 8 meal preps, each including a meal plan, shopping list, equipment list, a step-by-step prep day action plan, and 5 recipes for the week.
70 recipes that include Tofu-Spinach Scramble, Quinoa and Kale Bowl, Miso Spaghetti Squash, Pesto Pearled Barley, Kale Chips, and more! Whether you’re a newbie vegan or have experience with the plant-based lifestyle, Vegan Meal Prep makes it easy to enjoy nourishing, plant-based meals as a regular part of your weekly routine.
11. Baltic: New and Old Recipes from Estonia, Latvia and Lithuania
Author: by Simon Bajada
Published at: Hardie Grant; Illustrated edition (October 15, 2019)
Baltic showcases the unique culinary landscape of Estonia, Latvia and Lithuania. Bringing the Baltic’s answer to New Nordic to your kitchen, nearly seventy recipes celebrate this wholesome, creative and intensely seasonal cuisine. As well, stunning photography captures the colour and vibrancy of the produce, culture and landscapes as these unique countries reconnect with the past and embrace new promise for the future.
12. Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond
Author: by Olia Hercules
Published at: Weldon Owen (October 24, 2017)
“A sensitive, personal journey expressed through the beauty of food – just wonderful” – Jamie Oliver “Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen – there’s not a recipe of hers I don’t want to cook immediately” – Nigella Lawson “This is an incredible book – as I began to leaf through I started to smile, and I didn’t stop” – Diana Henry Award-winning cookbook author Olia Hercules takes a culinary trip through the Caucasusthe vibrant region that bridges Europe and Asia and share the recipes, stories, and striking images of this rich region.
In this gorgeous cookbook, Olia Hercules shares more than 100 dishes that celebrate the food, flavors, and unique culinary heritage of the CaucasusGeorgia, Azerbaijan, Armenia, Iran, Russian, and Turkey. Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new.
Recipes Mint Adjika Tsago’s Blackberry & Grape Sauce Savory Peach & Tarragon Salad Plov with Pumpkin, Chestnut & Walnut Zahir’s Stoned Chicken Vine Leaf Dolma Armenian Cognac Profiteroles Red Basil Sherbet
Please to the Table: The Russian Cookbook
Author: by Anya von Bremzen
Published at: Workman Publishing Company (May 12, 2015)
Beyond borscht: 400 recipes including classic Russian cuisine, Azerbaijani pilafs, Armenian lentil and apricot soup, Ukrainian Chicken Kiev, Uzbek lamb kebabs, and much more. PLEASE TO THE TABLE encompasses the exhilarating pleasures of Soviet cookingof robust Ukranian borschts and classic Russian cuisine, of healthy Georgian grains and yogurts and the delicately perfumed pilafs of Azerbaijan.
Its 400 recipes are a revelation. From the Baltic Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops with Apples Braised in Beer.Carrot Baba. Estonian Rye Cookies. Black Bread, Apple, and Cherry Pudding. From Russia: Sour Cherry Soup.Shchi.
Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel and Spinach Sauce. Fried Potatoes with Wild Mushrooms.Blini. Russian Cranberry Mousse. From the Caucasus: Armenian Lentil and Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce.Saffron Pudding.
14. Salt & Time: Recipes from a Russian Kitchen
Author: by Alissa Timoshkina
Published at: Interlink Books; 1st edition (September 2, 2019)
Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberiathe crossroads of Eastern European and Central Asian cuisinewith 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice.
Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake. In Alissa Timoshkina’s words: Often we need distance and time, both to see things better and to feel closer to them.
This is certainly true of the food of my home country, Russiaor Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound.
In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approachesrevealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.
15. Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
Author: by Anya Von Bremzen
Published at: Crown; Illustrated edition (September 16, 2014)
A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen.
She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholyand ultimately intolerable to her anti-Soviet mother, Larisa.
When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past.
To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR.
16. Russian Cooking (Foods of the World Series) by Time Life Editors, Helen Papashvily, George Papashvily (1969) Hardcover
Author: by Time Life Editors
Published at: Time Life+ Books Inc; Apparent First Edition (January 1, 1969)
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