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Cabbage and Caviar: A History of Food in Russia (Foods and Nations)Autor: Alison K. Smith
Gebundene Ausgabe, 19.05.2021
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Smoothies zum Abnehmen: Über 130+ traumhaft leckere Smoothie Rezepte Buch für DICH | Lebenskraft und Energie steigern | inkl. simpler 30 Tage ChallengeAutor: Food & Health Specialists
Taschenbuch, 09.02.2020
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Georgian Khachapuri and Filled Breads (The Little Georgian Collection)Autoren: Carla Capalbo, Jean-Andre Rouquet
Taschenbuch, 01.11.2018
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Schaschlik Rezepte: Das Schaschlik Kochbuch für Grill und Backofen mit über 100 leckeren Rezepten - Inklusive Marinaden sowie vegetarischer und veganer RezepteAutoren: Stefan Jansen, Simple Cookbooks
Gebundene Ausgabe, 25.02.2022
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Polens Kulinarische Perlen: 25 Authentische Rezepte mit Herz und SeeleAutor: Pierre Kowalski
Taschenbuch, 02.02.2024
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Russische Rezepte KochbuchAutor: Michelle Lee
Taschenbuch, 10.10.2021
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Belarusian Cookbook: Traditional Authentic Recipes from Belarus (European food)Autor: Liam Luxe
Taschenbuch, 21.10.2023
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The New Russian Cookbook: A Simple Guide to Delicious Russian Cooking (2nd Edition)BookSumo PressTaschenbuch |
Easy Russian Cookbook: Delicious Russian Recipes for Authentic Russian Cooking (2nd Edition)BookSumo PressTaschenbuch |
Easy Russian Cookbook: Delicious Russian Recipes for Authentic Russian CookingBookSumo PressTaschenbuch |
Russian Cuisine: Recipes from My BabushkaJR StevensTaschenbuch |
Instant Pot Mediterranean Diet Cookbook For Beginners: Quick and Easy Mediterranean Diet Recipes for Your Electric Pressure CookerMandy CookTaschenbuch |
Culinaria Russia: A Celebration of Food and TraditionMarion TrutterGebundene Ausgabe |
Raffinierte Salate der russischen KücheTatiana KozyrevaTaschenbuch |
Cocktails of the South Pacific and Beyond - Advanced MixologyGreg EasterTaschenbuch |
Katish: Our Russian Cook (Modern Library Food)Wanda FrolovTaschenbuch< I> Katish, first published in 1947 and now reprinted in the Modern Library Food series, tells the tale of the plump, rosy-cheeked Russian émigré who was hired as a family's live-in cook in Los Angeles during the 1920s. Katish brought with her not only savory recipes, but a cheery determination that was as nourishing as her blini and borscht. Told from the viewpoint of her employer's daughter, < I> Katish is a bemused but also tender account of the life and times of the unstoppable cook who brokered marriages and started new bank accounts for fellow émigrés, while offering dozens of recipes for the dishes she produced. The narrative reveals both a personality in full flower and a time and place in which the American domestic scene still supported live-in help and three square meals a day, enjoyed at a common table. The book also traces Katish's Americanization: her first acquaintance with California markets and American butchers; her first car and electric refrigerator; and an American proposal. Punctuating the narrative are Katish's recipes for her special Russian Cheesecake, Pelmney (meat-filled dumplings served with sour cream), Easter Babka, and the hot yeast rolls and cinnamon buns that excited the marriage offer. A final chapter presents a small recipe collection "taken from Katish's own notebook" that includes a superlative Chicken à la Kiev. The recipes delight, but it's Katish's story, told with a keen eye for the life and times of a domestic celebrity, that makes the book a treasure. < I>-Arthur Boehm |
Die russisch-baltische KücheValesca HagenB, Broschiert |