Cooking the Russian Way
| Author | : Musia Soper |
| Publisher | : |
| Total Pages | : 252 |
| Release | : 1961 |
| ISBN 10 | : UVA:X004793387 |
| ISBN 13 | : |
| Language | : EN, FR, DE, ES & NL |
Language: en
Pages: 252
Pages: 252
Language: en
Pages: 78
Pages: 78
An introduction to Middle Eastern cooking, featuring traditional recipes for appetizers, side dishes, main dishes, desserts, holiday food, and more. Also includ
Language: en
Pages: 442
Pages: 442
Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a g
Language: en
Pages: 710
Pages: 710
"Joyce Toomre . . . has accomplished an enormous task, fully on a par with the original author's slave labor. Her extensive preface and her detailed and enterta
Language: en
Pages: 140
Pages: 140
Offers suggestions for utilizing cultural materials and multicultural programming within schools and libraries, including African, Caribbean, Korean, and Native
Language: en
Pages: 151
Pages: 151
This is a unique spin on Russian cuisine: Russian fusion with a California accent. Each recipe from the book contains a twist that makes the dishes interesting
Language: en
Pages: 197
Pages: 197
Introduction -- The land and its flavors -- Hardship and hunger -- Hospitality and excess -- Coda : post-Soviet Russia.
Language: en
Pages: 52
Pages: 52
Every meal is an important occasion in Japan. Weston, who owns several Japnese restaurants, shares some of her most popular recipes for soups, vegetables, broil
Language: en
Pages: 136
Pages: 136
Introduction, Zakopuski, Caviar, Soups, Fish, Poultry and Game, Meat, Koulibiaki, Vegetables, Salads, Sorbets, Sweets, Cakes, Drinks, Russian Easter Eggs, gloss
Language: en
Pages: 80
Pages: 80
Introduces the cooking and food habits of Russia, including such recipes as beet soup or borscht, stuffed pastries or pirozhki, and beef stroganoff; also provid