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"Joyce Toomre... has accomplished an enormous task, fully on a par with the original author’s slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." ―Tatyana Tolstaya, New York Review of Books
"Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It’s the Fanny Farmer and Isabella Beeton of Russia’s 19th century." ―Julia Child, Food Arts
"This is a delicious book, and Indiana University Press has served it up beautifully." ―Russian Review
"... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia’s kitchens and cuisine."―Slavic Review
"It gives a delightful and fascinating picture of the foods of pre-Communist Russia." ―The Christian Science Monitor
First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction which discusses the history of Russian cuisine and summarizes Molokhovets’ advice on household management. A treasure trove for culinary historians, serious cooks and cookbook readers, and scholars of Russian history and culture.
- Sales Rank: #485644 in Books
- Published on: 1998-07-22
- Released on: 1998-07-22
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.29" w x 7.00" l, 2.70 pounds
- Binding: Paperback
- 680 pages
From Publishers Weekly
Banned in Molokhovets's native country since the Russian Revolution, this gastronomic standard for pre-Revolutionary upper- and middle-class Russian households has been impressively translated and edited by food historian and Harvard research associate Toomre. Translations of more than 1000 recipes recall foods central to Russian life: cabbage with butter and crumbs, potato pudding, Beef Stroganov, babas , piroq , pashka . Toomre's substantive introduction presents ``not a history of Russian cooking per se, but rather an impressionistic reconstruction of household conditions.'' She charts a range of elements, from the purpose of each of the four or five daily meals and the sleeping conditions of servants to the once privileged status of the potato. Toomre also assesses the influences of foreign peoples, such as the techniques of the French and the foods of Central Asia and the Caucasus, as well as modern approximations for arcane measurements. Much more than a re-creation of a lost time or a rumination on changing culinary tastes, this book is an important contribution to Russian history. Illustrations not seen by PW.
Copyright 1992 Cahners Business Information, Inc.
Review
"Joyce Toomre ... has accomplished an enormous task, fully on a par with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." - Tatyana Tolstaya, New York Review of Books "Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." - Julia Child, Food Arts "This is a delicious book, and Indiana University Press has served it up beautifully." - Russian Review " ... should become as much of a classic as the Russian original ... dazzling and admirable expedition into Russia's kitchens and cuisine."- Slavic Review "It gives a delightful and fascinating picture of the foods of pre-Communist Russia." - The Christian Science Monitor
From the Back Cover
Joyce Toomre has translated over 1,000 of Molokhovets' recipes. A thorough and fascinating introduction by Toomre discusses the history of Russian cuisine and summarizes Molokhovets' advice on meals and menus, table settings and service, stoves and ovens, cold storage techniques, containers and utensils, servants, health, markets and ingredients, and cooking techniques.
Most helpful customer reviews
0 of 0 people found the following review helpful.
The best and only version in English of the best Russian ...
By Tim White
The best and only version in English of the best Russian cookbook for all occasions including homestead, DIY, farming, gardening...
I only wish could find any version of Part III as mentioned in this book appendix, it was last published around 1900: the volume on herb remedies for adults, children and animals, farm and garden methods and management.
13 of 14 people found the following review helpful.
I want the rest of the book!
By D. L. Dickerson
The title of the book is misleading. IT IS NOT a translation of ELENA MILOKHOVET's famous book. It is ONLY selections from the great book. This is so small a part of the book, I can only give 3 stars. The Classic Russian Cooking is a shadow of the Russian original. It is a nice addition for those who have the Art of Russian Cuisine. Until this great cookbook is 100% translated, I recommend The Art of Russian Cuisine by Anne Volokh for those wanting to learn classic Russian cooking.
I wait a full translation of Elena Molokhovet's "A Gift to Young Housewives". The limited parts translated are well done. It is a real shame that this book is only selections.
47 of 48 people found the following review helpful.
Not a simple cook-book, but a part of the Russian history
By A Customer
So far I did not have a chance to see an American version of Madame Molokhovet's, only the Russian one. But since probably nobody knows about this book in US, and I turned out to be the first one to review it, I have to "break the ground" and drop a couple of lines.
The original version, first published at the end of the XIXth century, had a goal to help young middle-class housewives covering a wide range of issues from hiring servants to shopping for the house. The recipes were only a part of what can be called an "encyclopedia on running the house".
During the Soviet times there was almost no opportunity to use it because it was almost impossible to buy the ingredients. However, the book was still fun to read. It gives a good picture of the Russian culture of the time.
The recipe part (of the original version) is very thorough and understandable. However, most of the dishes require considerable time, exquisite ingredients and, in many cases, help of another person. However, trying them pays off, for they help you to discover REAL Russian cuisine, very different from "chicken-Kiev" and other tourist traps.
I would recommend this book to those who love Russia, are interested in Russian culture and like to cook something very unconventional. Very curious to see the American version.
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