The Art of Russian Cuisine

It took me a long time to find a good Russian cookbook. This is the best one I discovered so far. I was born in Russia, however, never learned how to cook Russian food. I missed my grandmother's cooking from my childhood. So, I started looking... "Taste of Russia" & "Please to the Table" are wonderful cookbooks with great recipies. However, they are not the recipies I remember my grandmother cooking. "The Art of Russian Cuisine" includes almost all the recipies I could think of. I definitely recommend this book to those of you who wants to taste the real Russian food, the one that Russians cook daily or for holidays.

First allow me to say that I am a person who grew up in Russia so I have to say that I am speaking with some authority. I came here when I was young and I have tried many of the foods in this book and I must say that this is the best and most conscise cookbook on Russian Cooking.The book is very fat and thick but that is exactly why it is so good for its wealth of differnt varities of food for different occasions, from weddings to Easter(Kulichi). The book is 632 pages long including the index. The book is constrcuted in different chapters depending on what you want to cook. It also gives the americanized phonetic saying of how to say these foods in Russian which in my opinion would be very useful for both cultural and traveling reasons if you want to order the food there. The book has many chapters as I said earlier among them are "Fish" "Soups" and "Meat."Among the most convenient things is the details told in teh making of the cookings. The details are so detailed stricken that it is impossible to go wrong. There are many foods here that Americans remember as being Russian among them "borshcit" which are told here to make. Plus some of the best thigns about this endeavor is the fact taht the recipe is written by a Russian Women which means that she knows how to cook this. This isnt' simply a book written by a visitor the country, this is written by a woman who grew up in the Soviet Union, having been a food critic for a very high circulating gazzette. The recipes are sometimes simple and sometimes a little bit more hard just like in any cookbook. Plus one of the other enticing features of the books contents is the fact that the book includes recipes from different Russian cultures, such as the Georgians and Ukranians and Belorussians. That is an incredible brush of stroke since many great "Russian Foods" are not russian at all but come from different Russian cultures. In the end, in my opinion this is the most detailed and conscise book on Russian cooking I have looked over yet. The thickness of the book says it all. The book includes a americanized way of pronouncing the cooking in Russian and is very detailed in its description of the food. Buy the book if you want a sort of "almanac" of Russian Cusisine.

This is a wonderful book, complete and easy to use. When I made the Ukrainian Borscht, it turned out exactly like the borscht I'd had in Russia--even the color was perfect. It is also interesting to read, with cultural and historical information and exerpts from Russian literature. It is a wonderful resource.

This is *the definitive* book on Russian cooking. I've never been much of a cook, but now I cook with it all the time and it always comes out right -- exactly the way my mother and grandmother used to make it! Plus, all the recipes are framed with tidbits of Russian history and culture, and the context these dishes were eaten in.

A very comprehensive and well written Russian cookbook. I am very involved in Russian cooking and have read and tried recipes in most of the Russian cookbooks available. Every book has its strength, but this is by far the best overall