Classic Russian Cooking

Joyce Toomre, a Slavicist and culinary historian, is coeditor (with Musya Glants) of Food in Russian History and Culture.

Acknowledgments Introduction by Joyce Toomre Development of Cookbooks in Russia Biography of Elena Ivanova Molokhovets Influence of the Russian Orthodox Church Eastern Influence on Russian Cuisine French Influence on Russian Cuisine Mealtimes and Menus Table Service and Settings Image of a Russian Household Water Stoves and Ovens Food Preservation and Storage Containers and Utensils Servants Health Markets Ingredients Cooking Techniques Comparison between First and Twentieth Editions Issues of Translation Measurements and Conversions Advice to Modern Cooks Notes Appendix A Ingredient by Category Appendix B Weights and Measures Appendix C Glossary Elena Molokhovets' A Gift to Young Housewives Author's Introduction to the Twentieth Edition Evening Tea Arrangement of the Kitchen 1. Soups 2. Soup Accompaniments 3. Sauces 4. Vegetables, Greens, and Garnishes 5. Beef, Veal, Mutton, and Pork 6. Domestic and Wild Birds and Salad Accompaniments 7. Fish and Crayfish 8. Pirogs and Pates 9. Aspics and Other Cold Dishes 10. Puddings 11. Crepes, Pancakes for Butter Week, Sippets, and Eggs 12. Filled Dumplings, Macaroni, and Kasha 13. Waffles, Wafers, Doughnuts, and Fritters 14. Ice Creams, Mousses, Kissels, and Compotes 15. Tortes 16. Mazurkas and Other Small Pastries 17. Babas, Buns, Rusks, and Small Baked Goods etc. through chapter 42. Complete List of Recipes in the Twentieth Edition Bibliography Index

"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 entertaining notes are marvelous." - Tatyana Tolstaya, New York Review of Books "Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." - Julia Child, Food Arts "This is a delicious book, and Indiana University Press has served it up beautifully." - Russian Review " ... should become as much of a classic as the Russian original ... dazzling and admirable expedition into Russia's kitchens and cuisine."- Slavic Review "It gives a delightful and fascinating picture of the foods of pre-Communist Russia." - The Christian Science Monitor