Reviews for The Art of Russian Cuisine

The average rating for The Art of Russian Cuisine based on 2 reviews is 4 stars.

Review # 1 was written on 2009-06-30 00:00:00 Sue Miles Very well done Russian Cookbook. Unlike Please to the Table (Von Bremzan and Welchman), this book focuses only on Russian dishes, rather than covering the traditional foods of all members of the former USSR and Warsaw Pact. The Art of Russian Cuisine only includes such non-Russian foods as are popular enough to be fairly common within Russia itself. While there are some historical recipes and techniques, this book focuses on modern dishes and traditional ones that are still popular. Within that area, it does a thorough job (e.g. 19 sturgeon dishes alone) and includes local ingredients and goes into a lot of detail on traditional techniques. 4 stars.

Review # 2 was written on 2021-05-12 00:00:00 Donna Pack This is a fascinating cookbook, filled with literary passages and historical references for its wide collection of Russian recipes, largely from the 19th century era. This book was written in the 1980s, and does feel a little dated now, considering how much Russia (and its cuisine!) has changed. And the author is definitely more interested in the Russian recipes of the past, with only occasional references to more contemporary Soviet dishes and styles. But I really enjoyed reading through this and trying some of the recipes, even if I can't do it in the style that I think Volokh would prefer (decked out in furs in an extravagant Russian prince's country estate!).