Recommendations from our site
“This is an incredibly interesting look, a deep dive into Soviet cuisine and culture. I spoke earlier about the propaganda of food. This book explains it all quite well—how the Soviet Union took dishes from other countries and claimed them for itself. When I was reading this book, it reminded me of Svetlana Alexievich, who once wrote that when the Soviet Union collapsed, no one was interested in reading Solzhenitsyn. What they did was rush out and buy ten types of sausages and twenty different biscuits. Food is always important to people—while literature is sometimes less so, especially at a time of economic freefall.” Read more...
The Best Eastern European Cookbooks
Caroline Eden, Cooks & Food Writer
Our most recommended books
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The Essentials of Classic Italian Cooking
by Marcella Hazan -
French Provincial Cooking
by Elizabeth David -
On Food and Cooking
by Harold McGee -
A Platter of Figs and Other Recipes
by David Tanis -
The Constance Spry Cookery Book
by Constance Spry and Rosemary Hume -
The Alice B Toklas Cookbook
by Alice B Toklas
