A Taste of Russia: A Cookbook of Russian Hospitality

  A definitive modern cookbook on Russian cuisine, “A Taste of Russia” layers superbly researched recipes with informative essays on the dishes’ rich historical and cultural context. With over 200 recipes on everything from borsch to blini, from Salmon Coulbiac to Beef Stew, from Marinated Mushrooms to Black Bread, Goldstein shows off the best that Russian cooking has to offer.

Please to the Table: The Russian Cookbook

  “Please To The Table” encompasses the exhilarating pleasures of Soviet cooking-of robust Ukranian borschts and classic Russian cuisine, of healthy Georgian grains and yogurts and the delicately perfumed pilafs of Azerbaijan. Its 400 recipes are a revelation.
- From the Baltic Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops with Apples Braised in Beer. Carrot Baba. Estonian Rye Cookies. Black Bread, Apple, and Cherry Pudding.
- From Russia: Sour Cherry Soup. Shchi. Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel and Spinach Sauce. Fried Potatoes with Wild Mushrooms. Blini. Russian Cranberry Mousse.
- From the Caucasus: Armenian Lentil and Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce. Saffron Pudding.
- From Central Asia: Asian Radish Salad. Uzbek Lamb Kebabs. Spicy Carrots with Cumin Seeds. Chicken Pilaf with Nuts and Candied Orange Peel. Poached Quinces.
- From Ukraine: Borscht with Apples and Beans. Potato, Feta, and Scallion Salad. Chicken Kiev. Roast Pork Loin with Caraway Seeds. Vareniki. Almond Raspberry Torte.

The Best of Russian Cooking

  This classic cookbook offers so much more than a collection of recipes-it captures the spirit of the Russian people and their cuisine. From zavtrak (breakfast) to uzhin (dinner), Russians love to eat heartily. Originally published in 1947, “The Best of Russian Cooking” is a treasured classic that combines authentic Russian recipes with culinary tips and invaluable cultural insights.
  This expanded edition features a concise list of menu terms, sections on Russian table traditions and mealtimes, and a guide to special cooking utensils. A survey of the tastiest Russian cuisine, this book includes 300 recipes for popular dishes such as beef stroganoff and borscht, as well as many lesser-known dishes which are daily fare in Russia - kotleti (meatballs), piroshki (dumplings with meat or vegetables) and tvorojniki (cottage cheese cakes).

The Food & Cooking of Russia: Discover the rich and varied character of Russian cuisine

  Discover the rich and varied character of Russian cuisine, in a unique volume offering over 60 authentic dishes that reflect an incredible range of cultural influences.

The Russian Heritage Cookbook: A Culinary Heritage Preserved in 360 Authentic Recipes

  The definitive compilation of Russia’s delicious culinary history - now revised and updated with a new introduction by the author. Alongside the splendors of tsarist Russia - its art, architecture, and literature - is its cuisine, a marvelous, little-known part of Russian heritage. Based on favorite family recipes and passed down through generations, collected by the author from the private collections of the old Russian emigre community of New York City, “The Russian Heritage Cookbook” represents the restoration of an entire culinary heritage-which previously existed only in the memories of the cooks themselves, or in the form of yellowing scraps of paper.
  Most Americans have experienced only a few classic Russian dishes: Chicken Kiev, Beef Stroganoff, Borscht, and a few others. Now revised with 26 new recipes, “The Russian Heritage Cookbook” brings together recipes for these classic dishes along with hundreds of recipes for the sumptuous meals that have delighted generations.