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The Kingdom of Rye is a fascinating read filled with culinary history from someone who has spent a lifetime immersed in Russian culture. I emerged from the book not only understanding the history of Russian tsars and serfs but also could almost taste Darra Goldstein's descriptions of such staples as kvass, kasha, and caviar. Bravo!"—Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from around the World "Onc...

This new, 30th Anniversary Edition of A Taste of Russia has been revised and updated with a new Preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse. In addition, the entire book has been totally redesigned with a fresh, modern presentation. A Taste of Russia is the ...

Condiments have been at the heart of food preservation for most of human history. In fact, the word itself originally referred to any substance that prevented food from spoiling. But condiments have outgrown these utilitarian beginnings, and now hold the power to transform the humblest of dishes into something revelatory. Imagine adding a fiery and aromatic zhug to cool yogurt to make the ultimate saucy accompaniment to grilled meats, or a vib...

Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce Chamoy, to drape over ripe mangoes, pickled green strawberries adding a pop of bri...

The Kingdom of Rye is a fascinating read filled with culinary history from someone who has spent a lifetime immersed in Russian culture. I emerged from the book not only understanding the history of Russian tsars and serfs but also could almost taste Darra Goldstein's descriptions of such staples as kvass, kasha, and caviar. Bravo!"—Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from around the World "Onc...

100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage.Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and ...

According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.

With a true love for winter's culinary delights, Darra Goldstein's The Winter Vegetarian will make you long for the winter months year-round. Containing recipes from cold-climate cuisines all over the world, here is a creative and inspired collection that offers healthful and flavorful meals for any winter occasion.From lusty Turkish Lentil Soup to spicy Basque-Style Scrambled Eggs to Ginger Pear Preserves, more than 150 delicious recipes--app...

An ambitious and eclectic reference work collecting nearly 600 entries on all things sweet, written by 265 expert contributors.

Fully illustrated cookbook containing 150 recipes from Scandinavia.

Nikolai Zabolotsky (1903 1958) was one of the great poets of twentieth-century Russia. As the last link in the Russian Futurist tradition and the first significant poet to come of age in the Soviet period, Zabolotsky wrote poetry both highly experimental and classical. This is the first critical biography of Zabolotsky to appear in English. Goldstein examines not only Zabolotsky's poetic career but also his life, from his obscure origins in th...

This book, first published in 1994, was the first critical study to appear in English on Nikolai Zabolotsky, one of the great poets of twentieth-century Russia.