The art of Russian cooking
By Unknown Author.
Description
Basic Borsch includes beef, assorted vegetables, potatoes, sour cream and tomato puree; Moscow Borsch engulfs bacon and one more beet. Vegetables for stew are apt to be fried before adding; and how about little pies with fish and noodle filling, egg and onion? The authors supply recipes for rich, many-textured dishes concocted for icy Siberian nights. A bit of culinary history, sample menus, a list of suppliers aid the Westerner, but best the cook have had some experience in the ways of boiling and frying complements. From Zakuski to Chai, new terrain. - from Amzon
ISBN(s)
0883653729, 9780883653722
