From Borscht to Blini - the Soul of Russian Cooking Published on Metropolitan Library System (

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1 [1] Posted by: Alexis Whitney on Friday, October 30th, 2015 [2] We know you'll enjoy the Moscow Nights Russian music and cultural program this November so we thought you d like to learn more about Russian culture along the way. What better way to familiarize yourself with a culture than though food? Here are some resources that will give you a fascinating glimpse into Russia s culinary world. We'll see you at Moscow Nights! Complete listing of showtimes and locations [3] Classic Russian Cooking: Elena Molokhovets A Gift to Young Housewives [3] Translated and Introduced by Joyce Toomre Have you ever wondered how to cook goose blood soup, calf s head with prune sauce, a stuffed suckling pig in aspic? How about a baba (cake) that requires ninety egg yolks? This remarkable cookbook has recipes for these and many more traditional Russian dishes. The first Page 1 of 6

2 edition of the book was published in 1861 and new editions came out yearly until the revolution in 1917, all overseen by Molokhovets herself. More than just a collection of recipes, it s a look into a lost world of abundance, life ordered by religious feasts and fast days, and ornate multicourse meals. It was intended to be a housekeeping manual as well, with instructions for building your cook s bed in the kitchen, what to feed your servants, and how to preserve food to last the long cold winters. Fascinating! [4] The Russian Heritage Cookbook: A Culinary Tradition Preserved in 360 Authentic Recipes [4] by Lynn Visson This book also describes the historical significance of food for Russia and includes recipes that are adapted to a more modern kitchen with more accessible ingredients. Visson is Americanborn to Russian immigrant parents so she learned all this at her dining table and the recipes here are collected from her family and friends. The book is organized around the stages of a typical meal: zakuski/appetizers, soup and bread, pirozhki/stuffed pastries, meat/fowl, dessert, tea, alcohol. The book ends with a delightful poem, "My Father s Vishnevka", about the making of cherry-infused vodka and how it could be made with local fruit in America. [5] Page 2 of 6

3 Cooking the Russian Way [5] by Gregory and Rita Plotkin Less overwhelming than the previous two, this cookbook has fewer, simpler recipes and ingredients you will be more likely to find in an American grocery store. There s a brief overview of the history of Russian food and an explanation of the differences between the diets of peasants and aristocrats, both of which contributed to the development of what we think of as traditional Russian cuisine. The book is divided into sections for breakfast, lunch, dinner, and holiday foods. When we think of Russia, we think vodka. Here are 2 books telling the interesting tale of vodka and how it came to be. [6] Vodka: A Global History [6] by Patricia Herlihy A basic overview of the history of vodka and how it became so important to Russian culture. It also includes a lengthy description of various notable vodka brands as well as fascinating trivia related to this spirit. Cocktail recipes and a couple of food recipes are featured as well. [7] Page 3 of 6

4 The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire [7] by Linda Himelstein We ve all heard of and probably tasted Smirnov vodka, but did you know that there is a rich and compelling history behind this commonplace spirit? Linda Himelstein tells the story of Pyotr Smirnov s rise from serfdom (basically slavery) to the top of the heap of pre-revolutionary Russia. He faced devastating personal losses of two wives and two children, prejudice based on his social class, temperance groups who wanted to destroy his business, and the government taking over his operations. This dense and meticulously researched book shows vodka s crucial role in Russian culture over the centuries and is a remarkable story of perseverance in challenging circumstances. [8] Mastering the Art of Soviet Cooking: A Memoir of Food and Longing [8] by Anya Von Bremzen This is a wonderful combination of memoir, history, and cookbook. Von Bremzen explores the emotional qualities of memory attached to food as a way of exploring her family s and Russia s history. Her childhood in the 60 s and 70 s was a grim time for Russia, food-wise and in general. She describes food shortages that caused problems for the average person while the higher up party officials ate luxuriously, often preparing food in the same communal apartment kitchen, fostering resentment among neighbors. There are too many engrossing stories about what life was like for the average Russian to mention here but this book will transport you to a strange unfamiliar world. Each section is an era of Russian history with a recipe from that time, and descriptions of her and her mother s efforts at recreating it. Her point of view is nostalgic (especially about Russian mayonnaise) yet very glad to have moved to America. Page 4 of 6

5 [9] I Was a Potato Oligarch: Travels and Travails in the New Russia [9] by John Mole This title is only tangentially about Russian food, really. British business writer John Mole s tale of his failed attempt to start a chain of English-style baked potato fast-food restaurants in Russia is filled with amusing mishaps and cultural misunderstandings. One of the biggest problems he faces is that despite the stereotypical idea of Russian food it was nearly impossible for him to find a good source of large baking potatoes! This is a quick, fun read. Audience: All Ages [10] Library: All Libraries [11] Tags: Books [12] Food [13] Library Programs [14] Blog Category: Article Source URL: Links [1] [2] no_1029a.jpg?itok=xtsbueyb [3] [4] [5] [6] [7] Page 5 of 6

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