The notebook also has two pages with numbered lines to list the recipes so you can find them easily This is a soft cover notebook 8.5 x 11 inches with 103 pages
Author: Landy Val
Publisher: Independently Published
My Favorite Russian Recipes Keep all the Russian recipes you love to cook in this Blank lined notebook for 50 recipes There are two pages for each recipe; with lines for the name, ingredients and instructions. The notebook also has two pages with numbered lines to list the recipes so you can find them easily This is a soft cover notebook 8.5 x 11 inches with 103 pages
This lovely book will become a treasured favorite when it is filled with all the things you love to cook.
Author: Mary Murphy
This lovely book will become a treasured favorite when it is filled with all the things you love to cook. Forget scraps of paper, collect your tried and tested recipes in one place and you will have a real storehouse and possibly a family heirloom. Space for Ingredients, Cooking Directions and Personal Notes for each recipe. In a convenient 9 x 6 size with 103 pages.
A very informative work on domestic architecture in Russia from the late
nineteenth century through the late twentieth ... me to Vladivostok and Irkutsk only my favorite Russian cookbooks published in English: The Food and Cooking of Russia, ...
Author: Sharon Hudgins
Publisher: Texas A&M University Press
Travel to post Soviet Siberia and the Russian Far East with author Sharon Hudgins as she takes readers on a personal adventure through the Asian side of Russia—an area closed to most Westerners and many Russians prior to the 1990s. Even today, few people from the West have ridden the TransSiberian railroad in winter, stood on the frozen surface of Lake Baikal, feasted with the Siberian Buryats, or lived in the "highrise villages" of Vladivostok and Irkutsk. One of the few American women who has lived and worked in this part of the world, Hudgins debunks many of the myths and misconceptions that surround this "other side of Russia." She artfully depicts the details of everyday life, set within their cultural and historical context—local customs, foods, and festivals, as well as urban life, the education system, and the developing market economy in postSoviet Siberia and the Russian Far East. Hudgin's prose shines in her colorful descriptions of multicourse meals washed down with champagne and vodka, often eaten by candlelight when the electricity failed. The author's accounts of hors d'oeuvres made of sea slugs and roulades of raw horse liver will fascinate those with adventuresome tastes, while her stories of hosting Spanish, French, and TexMex feasts will come as a surprise to anyone who thinks of Russia as a gastronomic wasteland. Readers of The Other Side of Russia: A Slice of Life in Siberia and the Russian Far East will find themselves among the guests at Christmas parties, New Year's banquets, Easter dinners, and birthday celebrations. They will experience the challenges of living in highrise apartment buildings often lacking water, heat, and electricity. Above all, Asian Russia's natural beauty, thriving cities, and proud people shine from the pages, proving it is not only a land of harsh winters and vast uninhabited spaces, but also home to millions of Russian citizens who live and work in modern metropolises and enjoy a rich cultural and social life.
This book is great for beginners because everything is so easy to make, but fantastic for more advanced chefs trying to learn a cuisine of a different culture.
Author: Imanuel Fayn
Publisher: Lulu Press, Inc
Inside are 20 classic Russian recipes for you to make at home. These recipes are simple, inexpensive, and tasty! Learn how to make borscht, pilmeni, torts, kebobs, and many more of your favorite Russian dishes. We take the traditional Russian recipes passed down for generations and give them to you in English. This book is great for beginners because everything is so easy to make, but fantastic for more advanced chefs trying to learn a cuisine of a different culture.
My parents decided they wanted me to be a Catholic instead of Russian
Orthodox. ... The meals for Christmas consists of prune pierogies, sauerkraut
pierogies, (filled pasta pockets), mushroom soup with rice, fish, pickled herring,
pea soup ...
Author: Beth Ann Wenner
A collection of college essays from first-year English students attending McCann School of Business and Technology in Hazleton, PA. Students' essays that were chosen for publication include nontraditional students, the typical 18-year-old college student, retirees, and people wanting to further their education.
Cooking with Two Texans in Siberia and the Russian Far East Sharon Hudgins.
well-worn cookbook that I'd carried with me around the globe for 20 years; a Russian-language culinary dictionary that I'd purchased in Prague; and my favorite ...
Author: Sharon Hudgins
Publisher: University of North Texas Press
T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.
Author: Bonnie Frumkin MoralesPublish On: 2017-11-14
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, ...
Author: Bonnie Frumkin Morales
Publisher: Flatiron Books
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. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.
A fresh tomato is an occasion in Russia, ripe sour cherries or red currants only
barely to be believed. Here, then, in tribute to a brave and beloved people, are
some of my own favorite Russian recipes. Kasha with Potatoes The flavor of
To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.
Kathleen A. Tatich loves to cook, and she loves to share her cooking experience with others. In this wonderful collection of recipes, you will discover how to make traditional Russian and American food. Kathleenas mother taught her to cook.
Author: Kathleen A. Tatich
Publisher: Publishamerica Incorporated
Kathleen A. Tatich loves to cook, and she loves to share her cooking experience with others. In this wonderful collection of recipes, you will discover how to make traditional Russian and American food. Kathleenas mother taught her to cook. Kathleen shows you how to prepare the Russian Christmas and Easter foods and the traditional Thanksgiving foods that her mother prepared. This cookbook is for you, Mom. You taught me well. I love you and miss you. This one is for you! Love always, Kathleen
As we get busier, sometimes it becomes harder for us to plan ahead. This series of "My Favorite Recipes" is a great addition to your Library, where you can either write in or print and paste in, recipes for the things you like most to eat!
Author: Yum Treats Press
Publisher: Independently Published
What's for dinner tonight? That's a common question in most households across the country. As we get busier, sometimes it becomes harder for us to plan ahead. This series of "My Favorite Recipes" is a great addition to your Library, where you can either write in or print and paste in, recipes for the things you like most to eat! Each recipe book consists of 150 pages for you to enter your favorite recipes for the type of food you choose. No longer do you have to either surf the net to re-find your recipes, or dig through a bunch of separate cookbooks. "Now where did I put that recipe?" Will no longer be a common phrase heard at your house! These 8" X 10" recipe books are plenty big enough to give you room to write and you'll be able to read your recipes when you are done. Each recipe is broken down into Ingredients, Prep time, Cook time, Oven settings, Pan size, and then there is also room for the general instructions. The books are printed on white paper, in black and white. Get one of these My Favorite Recipe Books for all the types of food you love to cook and eat! It makes a wonderful Christmas gift, as well as for a wedding shower! Buy one for yourself and one for all the people you love!
An Entertaining Life (with Recipes) Julia Reed ... But on the next page there's a recipe for a truffled burger that he recommends having with “a luscious, old-
fashioned, ... But he was also inspired by Escoffier and Olney and Beard, and by
his colorful Russian aunt and uncle who taught him the pleasures of everything
from a rustic coleslaw to caviar and blini. ... One of my favorite recipes in the
whole book is.
Author: Julia Reed
Publisher: St. Martin's Press
Southern humorist Julia Reed celebrates Southern food, Southern women, and the Southern penchant for enjoying good times in this collection of her food writing. Julia Reed spends a lot of time thinking about ham biscuits. And cornbread and casseroles and the surprisingly modern ease of donning a hostess gown for one's own party. In Ham Biscuits, Hostess Gowns and Other Southern Specialties Julia Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a lively and very personal tour of the culinary -- and social -- South. In essays on everything from pork chops to the perfect picnic Julia Reed revels in the simple good qualities that make the Southern table the best possible place to pull up a chair. She expounds on: the Southerner's relentless penchant for using gelatin why most things taste better with homemade mayonnaise the necessity of a holiday milk punch (and, possibly, a Santa hat) how best to "cook for compliments" (at least one squash casserole and Lee Bailey's barbequed veal are key). She provides recipes for some of the region's best-loved dishes (cheese straws, red velvet cake, breakfast shrimp), along with her own variations on the classics, including Fried Oysters Rockefeller Salad and Creole Crab Soup. She also elaborates on worthwhile information every hostess would do well to learn: the icebreaking qualities of a Ramos gin fizz and a hot crabmeat canapé, for example; the "wow factor" intrinsic in a platter of devilled eggs or a giant silver punchbowl filled with scoops of homemade ice cream. There is guidance on everything from the best possible way to "eat" your luck on New Year's Day to composing a menu in honor of someone you love. Grace and hilarity under gastronomic pressure suffuse these essays, along with remembrances of her gastronomic heroes including Richard Olney, Mary Cantwell, and M.F.K. Fisher. Ham Biscuits, Hostess Gowns and Other Southern Specialties is another great book about the South from Julia Reed, a writer who makes her experiences in—and out of—the kitchen a joy to read.
TWENTY TWO: TCHAIKOVSKY AND I Some of my favorite music is composed by
Tchaikovsky. ... Perhaps this is why this Russian symphony was popular during
the long struggle of World War 123 TWENTY TWO: TCHAIKOVSKY AND I ...
Author: Bernie Keating
Category: Family & Relationships
These are sketches about the life and times that Keating travelled. His first book was RIDING THE FINCE LINES: Riding the Fences that Define the Margins of Religious Tolerance; he is joined by five co-authors: Muslim scholar, Jewish rabbi, Catholic priest, Protestant minister, and Buddhist minister. Keating's second book, BUFFALO GAP FRONTIER, is a personal historical account of the settling of the Last Frontier in South Dakota and Wyoming. He is joined by two co-authors: a pioneer rancher, and a Lakota from the Pine Ridge Indian Reservation. His third book, 1960s DECADE OF DISSENT: The Way We Were, is a historical novel written about the times on the U.C. Berkeley when the author was a student.
Afghan Food & Cookery African Cooking , Best of Regional Albanian Cooking , Best of Alps , Cuisines of the Aprovecho : A ... Exp . Ed . Austrian Cuisine , Best of
, Exp . Ed . Bolivian Kitchen , My Mother ' s Brazil : A Culinary Journey Burma ,
Flavors of Cajun Women ... Taste of , Exp . Ed . Russian Cooking , Best of , Exp .
Ed . Scandinavian Cooking , Best of Scotland , Traditional Food From Scottish -
Author: Laura Giannatempo
Publisher: Hippocrene Books
Liguria on the Italian Riviera is home to some of Italy's finest cooking. The Ligurian kitchen is famous for fish, fresh produce and herbs. Tales of loveable uncles and a lyrical account of making pasta in the midst of a storm tantalise just as much as the sumptuous recipe on offer in this book. In these 100 recipes, the specialities of artisan bread bakers and those of the region's 'cucina povera' combine to create a zestful collection that exemplifies 'that extraordinary marriage of land and sea that is Ligurian cuisine'.
My mom, being very passionate about food and cooking, thought this was
unacceptable for her daughter. ... Over the last thirty years my mom has given me
the chance to enjoy the delights of Chinese, Indian, Spanish, Russian, ... She
made double fudge chocolate cake, spice cake, doughnuts, mousse, cheesecake
, strawberry shortcake, cherry and blueberry pie (my favorite) and this is just to
name a few ...
When the children were sick , she made them wine soup , a carry - over from the
vineyards they ' d kept in Russia . Kuechla was my favorite . ... My grandmother
never wrote down her recipes , nor did she write about their trip to America .