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Joyce Toomre has translated over 1,000 of Molokhovets' recipes. A thorough and fascinating introduction by Toomre discusses the history of Russian cuisine and summarizes Molokhovets' advice on meals and menus, table settings and service, stoves and ovens, cold storage techniques, containers and utensils, servants, health, markets and ingredients, and cooking techniques.
List of contents
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
About the author
Joyce Toomre, a Slavicist and culinary historian, is coeditor (with Musya Glants) of Food in Russian History and Culture.
Summary
19th-century RussiaOs classic cookbook, superbly translated and introduced.
