National cuisines of the peoples of the USSR
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Tyurya, okroshka, botvinia, shchi, ukha, rassolnik, solyanka, kashi, blini, pies, kovrizhki, kulich, medok, sbiten, kvass - these are just recipes of Russian cuisine in the book "National Cuisines of the Peoples of the USSR." And in it, there are 14 more cuisines: Ukrainian, Belarusian, Moldovan, Georgian, Armenian, Azerbaijani, Kazakh, Kyrgyz, Turkmen, Tajik, Uzbek, Estonian, Latvian, Lithuanian.
The history of preparing dishes, national features, time, utensils, products - all the nuances of each of them are detailedly described by the great V. V. Pokhlebkin, the national pride of Russia in the field of culinary art. After all, the main differences of national cuisines are not in what or from what they cook, but in the way, by what methods, in what cultural environment. It is these details, these technological "trifles" that are essential for forming the unique taste of dishes. That is why it is extremely important, while reading the recipes and comments of this amazing author, to pay attention to the description of food preparation and the technology of their cooking, to the special methods and techniques of culinary processing, which are often a more important condition for success than the composition of products.
Author:
Author:William Pokhlebkin
Cover:
Cover:hardcover
Category:
- Category:Cookbooks, Food & Wine
- Category:Travel & tourism
Publication language:
Publication Language:Russian
Paper:
Paper:offset
Dimensions:
Dimensions:21.5x14x4 cm
Series:
Series:William Pokhlebkin. Anniversary edition
Age restrictions:
Age restrictions:16+
Product type:
Product type:gold embossing
ISBN:
ISBN:978-5-04-178987-9
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