Bücher	Elektronik, Foto
Musik-CDs	DVDs, Blu-ray
Spielzeug	Software

Freizeit, Sport	Haus und Garten
Computerspiele	Küchengeräte
Essen und Trinken	Drogerie und Bad

Inhaltsangaben
Kurzbeschreibungen
Zusammenfassungen

Buch, Hörbücher:

Russische Küche

Seite 9

Mastering the Art of Soviet Cooking: A Memoir of Food, Family and Longing

Autor: Anya von Bremzen

Taschenbuch, 03.07.2014

Polens Kulinarische Perlen: 25 Authentische Rezepte mit Herz und Seele

Autor: Pierre Kowalski

Taschenbuch, 02.02.2024

Schnelle Rezepte ohne Einkaufen. Einfach und lecker kochen. Das Express Kochbuch. Inklusive Zutatenmatrix zur schnellen Rezeptfindung

Autor: Jasper und Sophie

Taschenbuch, 09.02.2022

Russische Rezepte Kochbuch

Autor: Michelle Lee

Taschenbuch, 10.10.2021

Aus der Küche der russischen Zaren: Kulinarisches aus der Hofküche von Peter I. bis Nikolaus II. mit einem Exkurs in die Kremlküche

Autor: Tatjana Kuschtewskaja
Cover Art: Ruslan Naida
Zeichner: Jana Kuschtewskaja
Übersetzer: Steffi Lunau

Taschenbuch, 01.12.2019

Belarusian Cookbook: Traditional Authentic Recipes from Belarus (European food)

Autor: Liam Luxe

Taschenbuch, 21.10.2023

Avstriiskaja kuchnja: Österreichische Küche in russischer Sprache

Gebundene Ausgabe

Culinaria Russia: A Celebration of Food and Tradition

Marion Trutter

Gebundene Ausgabe

The Other Side of Russia: A Slice of Life in Siberia and the Russian Far East (Eastern European Series, Band 21)

Sharon Hudgins

Gebundene Ausgabe

Raffinierte Salate der russischen Küche

Tatiana Kozyreva

Taschenbuch

Kick and Cook: Das Kochbuch zur Fußball-WM 2018

Katrin Roßnick

Gebundene Ausgabe

Cocktails of the South Pacific and Beyond - Advanced Mixology

Greg Easter

Taschenbuch

The Best of Russian Cooking (Hippocrene International Cookbook Classics)

Alexandra Kropotkin

Taschenbuch

Katish: Our Russian Cook (Modern Library Food)

Wanda Frolov

Taschenbuch

< I> Katish, first published in 1947 and now reprinted in the Modern Library Food series, tells the tale of the plump, rosy-cheeked Russian émigré who was hired as a family's live-in cook in Los Angeles during the 1920s. Katish brought with her not only savory recipes, but a cheery determination that was as nourishing as her blini and borscht. Told from the viewpoint of her employer's daughter, < I> Katish is a bemused but also tender account of the life and times of the unstoppable cook who brokered marriages and started new bank accounts for fellow émigrés, while offering dozens of recipes for the dishes she produced. The narrative reveals both a personality in full flower and a time and place in which the American domestic scene still supported live-in help and three square meals a day, enjoyed at a common table.

The book also traces Katish's Americanization: her first acquaintance with California markets and American butchers; her first car and electric refrigerator; and an American proposal. Punctuating the narrative are Katish's recipes for her special Russian Cheesecake, Pelmney (meat-filled dumplings served with sour cream), Easter Babka, and the hot yeast rolls and cinnamon buns that excited the marriage offer. A final chapter presents a small recipe collection "taken from Katish's own notebook" that includes a superlative Chicken à la Kiev. The recipes delight, but it's Katish's story, told with a keen eye for the life and times of a domestic celebrity, that makes the book a treasure. < I>-Arthur Boehm

The Georgian Feast - The Vibrant Culture and Savory Food of the Republic of Georgia

Darra Goldstein

Taschenbuch

" Every Georgian dish is a poem. " Alexander Pushkin 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. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.