COVID-19 Response at Fishpond

Read what we're doing...

Classic Russian Cooking


Product Description
Product Details

Table of Contents

AcknowledgmentsIntroduction 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
Stoves and Ovens
Food Preservation and Storage
Containers and Utensils
Cooking Techniques
Comparison between First and Twentieth Editions
Issues of Translation
Measurements and Conversions
Advice to Modern Cooks
NotesAppendix A Ingredient by Category
Appendix B Weights and Measures
Appendix C GlossaryElena 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

Promotional Information

19th-century RussiaOs classic cookbook, superbly translated and introduced.

About the Author

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


Banned in Molokhovets's native country since the Russian Revolution, this gastronomic standard for pre-Revolutionary upper- and middle-class Russian households has been impressively translated and edited by food historian and Harvard research associate Toomre. Translations of more than 1000 recipes recall foods central to Russian life: cabbage with butter and crumbs, potato pudding, Beef Stroganov, babas , piroq , pashka . Toomre's substantive introduction presents ``not a history of Russian cooking per se, but rather an impressionistic reconstruction of household conditions.'' She charts a range of elements, from the purpose of each of the four or five daily meals and the sleeping conditions of servants to the once privileged status of the potato. Toomre also assesses the influences of foreign peoples, such as the techniques of the French and the foods of Central Asia and the Caucasus, as well as modern approximations for arcane measurements. Much more than a re-creation of a lost time or a rumination on changing culinary tastes, this book is an important contribution to Russian history. Illustrations not seen by PW. (Nov.)

"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

Ask a Question About this Product More...
Write your question below:
Look for similar items by category
Item ships from and is sold by Fishpond World Ltd.
Back to top