A Taste of Russia: A Cookbook of Russia Hospitality by Darra Goldstein PDF

By Darra Goldstein

Redesigned with a clean, glossy presentation, the thirtieth anniversary variation of this vintage cookbook layers fantastically reseached recipes with informative essays at the dishes' wealthy historic and cultural contexts. With greater than two hundred recipes for every little thing from borscht to bliny, from salmon coulibiac to red meat stew with rum, from marinated mushrooms to walnut-honey-filled pies, this mouthwatering collection actually shows the easiest that Russian cooking has to provide. The ebook has been revised and up-to-date with a brand new preface that considers the alterations in Russian culinary tradition because its unique ebook and gives a dozen delectable new recipes, comparable to onion dumplings, horseradish vodka, and whipped raspberry mousse.

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Extra info for A Taste of Russia: A Cookbook of Russia Hospitality

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Add the chopped radishes, then stir in the lemon juice, dill, salt and parsley. Spread the mixture on the slices of bread. On top of each canapé place overlapping slices of radish from the remaining 8 radishes. 2 D O Z EN CA N A P ÉS 39 A TASTE OF RUSSIA Garlic-Cheese Spread Сыр и чеснок под майонезом The garlic grown in Russia is very pungent—no wonder Russia is a nation of garlic lovers! And after tasting this excellent garlic-cheese spread, one can hardly remain impartial to the tasty cloves for long.

Stir in the chives; sprinkle with salt. Blend well. Refrigerate the cheese spread. Serve at room temperature with thin slices of black bread or lightly toasted rounds of French bread. 8 ounces Muenster cheese 3 large cloves garlic, crushed 5 tablespoons mayonnaise 1 tablespoon snipped fresh chives Sprinkling of salt A B O UT 2 C UP S 40 2 In The Days of the Tsar Classic Recipes R the inhabitants learned that Grand Prince Vladimir was unable to come to their aid, they began to despair. They were on the verge of surrender when a sage old man formulated a plan to trick the Pechenegs.

Mix together the mayonnaise, sour cream, garlic, mustard and salt. Arrange the eggs on a platter and mask them with this mixture. Sprinkle the chopped scallion on top. Garnish with a little carrot or pimiento for color. 202) ¼ teaspoon salt 2 tablespoons finely chopped scallion tops Carrot or pimiento 4 S ERV I N G S 32 THE Z AKUSKA TABLE Mushroom-Stuffed Eggs Яйца, фаршированные грибами Stuffed eggs complement any zakuska table. 28) to smoked fish and mayonnaise, to glistening grains of caviar. Here, the eggs are stuffed with a savory mixture of minced mushrooms and egg.

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A Taste of Russia: A Cookbook of Russia Hospitality by Darra Goldstein


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