Inna Łukasik, Agnieszka Sado
Russian cooking

Wydawnictwo Wydawnictwo: Rea

Liczba stron: 559

Okładka: Twarda z obwolutą

Stan: nowa w folii

Russian cooking is an encyclopaedia of old and present Russian

culinary art, which is among the world's richest and most varied.

We recommend it to all who are fond of Russian cooking, both

for everyday and for special festive occasions. You will fi nd here

traditional recipes for piroshki with cream, for blini with caviar,

boeuf Stroganov, pelmeni, koulibiaca stuff ed with mushrooms,

herring with onion, salmon in vegetables, and sturgeon in aspic.

You will also learn how to prepare Russian stock, borsch (shchi)

both hot and cold, cabbage soup, solyanka, and fi sh soup (ukha),

and dishes which were once served at the tsar's court.

The book can be considered a unique summary of the rich Russian

culinary tradition, which combines the taste of European cuisine

with unforgettable Oriental flavours.

All that remains is to wish you pleasant reading.