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The Food and Cooking of Russia
✍️ Chamberlain, Lesley
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📝 Description: The Food and Cooking of Russia
Lesley Chamberlain lived in Soviet Russia in 1978-79 and recorded her experiences in the form of two hundred recipes interwoven with details of Russian culture and history and her own practical advice. From blini to cabbage soup, and caviar eggs to "Russian salad," she reveals the continuity of Russian life, despite political repression, in which the bourgeois cooking of the nineteenth century coexisted with old dishes dictated by the church calendar and new inventions to "make do" with the frequent shortages of vital ingredients under the Soviets. First published in 1982, this fine collection of recipes and entertaining literary quotations has become a classic introduction to the rich culinary history of the region. This new Bison Books edition contains period illustrations and a new introduction by the author.
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⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.5
Based on 1 reviews
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Eatbook Family editorial team
While this edition offers period illustrations and a new introduction, its primary strength lies in its historical narrative rather than technical precision. It is not suited for chefs seeking advanced technique or modern dietary guidelines, nor for those who prefer straightforward, no-nonsense recipe collections without cultural commentary. The tone is literary and reflective, which may alienate readers looking for quick, utilitarian meal planning. However, for the casual cook interested in the socio-political backdrop of Russian cuisine, it remains a fascinating, if somewhat dated, resource that prioritizes atmosphere over contemporary culinary trends.
