Please to the Table: The Russian CookbookWorkman Publishing, 1 janv. 1990 - 659 pages From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics. Anya von Bremzen, a native Muscovite, grew up on regional cooking and has traveled extensively throughout the former Soviet Union, visiting professional chefs, touring markets, and sampling and gathering dishes. Covering eleven time zones and hundreds of recipes, Please to the Table brings to light the astounding culinary diversity of this corner of the world-and the similarities between the cuisines, too. Here are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, and dozens of other zakuski-the "little bites" that are the heart and soul of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian Apple Soup with Apple Dumplings. Dozens of entrees including Uzbek Lamb Pilaf, Russian Salmon with Sorrel and Spinach, Azerbaijani Quail in Walnut and Pomegranate Sauce, Armenian Pumpkin Moussaka. And side dishes, salads, beverages, and desserts such as Russian Cranberry Mousse and an Almond and Pistachio Paklava. Plus vatrushki, pampushki, halushki, blinchiki, sirniki, and pirozhki. Winner of the 1990 James Beard Food and Beverage Book Award. Selection of the Book-of-the-Month Club's Homestyle Books and the Better Homes & Gardens Family Book Service. 58,000 copies in print. Priy.tnova Apetita-good appetite! |
Table des matières
SOUPS Supi | 55 |
Cod garnished with cornichons potatoes enhanced by Bul | 107 |
RUSSIAN CUISINE | 127 |
Catherine the Great preferred her beef boiled with pickled | 145 |
Expressions et termes fréquents
1/2 teaspoon 1½ cups 15 minutes 20 minutes Add the onions all-purpose flour Azerbaijan beans beef black pepper blini boil bouquet garni broth bulgur carrots casserole cheese chicken cilantro cloves cloves garlic cook cool coriander cover cuisine diced dish dough Drain dried egg yolks eggplant finely chopped fresh fish flavor fresh lemon juice freshly ground freshly ground black garnish Georgian ground black pepper heat to low lamb large bowl large egg let stand liquid meat medium heat medium-size melted mixture mushrooms olive oil onions paprika parsley peeled pelmeni pilaf potatoes pounds Preheat the oven recipe reduce the heat refrigerate rice rinsed roast Russian salad Salt and freshly salt and pepper sauce saucepan sauerkraut sauté seeds Serves simmer skillet skillet over medium slices soup sour cream Soviet spoon sprigs Sprinkle Stock see Index stuffed tablespoons tablespoons unsalted butter taste teaspoon teaspoon ground tomatoes vareniki vinegar walnuts yogurt