Please to the Table

I was very pleased to find this copy after I read Anya von Bremzen's latest, Mastering the Art of Soviet CookingMy grandmother had The Book of Tasty and Healthy Food, endorsed by Stalin , and I have been impressing all my friends with the Kulebiaka fish pie after reading the recipe again

more than a mere cooking book! A book to make you think about the Soviet Union, the Russian Revolution and what the end of the Soviet Union meant to us. A book that made me wonder about many things I took for granted. and by the way, tried some recipes and they were excellent1

Over 400 recipes from all the different parts of the old USSR. Provides a fascinating insight into the distinct cultures and traditions too. An excellent travel read as well as cookery book although at over 600 pages and text book size you wouldn't take it on holiday. Recipes are straight forward and use American cup measures.

Great recipes, tried some and was happy with results. I like this book

I enjoy reading cookbooks that double as a travelogue. While this book isn’t specifically that, it does a nice job explaining the various regions surveyed by the recipes. And these are BIG regions! As someone of Russian heritage (mostly just the drinking heavily part), I enjoyed learning that borscht is originally Ukrainian, and how to make proper cabbage rolls (my Nana, having spent her early adulthood in Southern California, used ketchup).One annoyance is that a printing error has left out about 25 pages. The recipes stop on page 612, which is in the midst of the “basics” section—kind of crucial info about how to make stocks, etc. Then, the book jumps to page 637—letter G in the Index—finishes correctly on page 659, and then reprints pages 637 to 659 again. Kind of a bummer.