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Please to the Table (Paperback)
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Please to the Table (Paperback)
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Beyond borscht: 400 recipes including classic Russian cuisine,
Azerbaijani pilafs, Armenian lentil and apricot soup, Ukrainian
Chicken Kiev, Uzbek lamb kebabs, and much more. PLEASE TO THE TABLE
encompasses the exhilarating pleasures of Soviet cooking--of robust
Ukranian borschts and classic Russian cuisine, of healthy Georgian
grains and yogurts and the delicately perfumed pilafs of
Azerbaijan. Its 400 recipes are a revelation. From the Baltic
Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops
with Apples Braised in Beer. Carrot Baba. Estonian Rye Cookies.
Black Bread, Apple, and Cherry Pudding. From Russia: Sour Cherry
Soup. Shchi. Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel
and Spinach Sauce. Fried Potatoes with Wild Mushrooms. Blini.
Russian Cranberry Mousse. From the Caucasus: Armenian Lentil and
Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled
Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce.
Saffron Pudding. From Central Asia: Asian Radish Salad. Uzbek Lamb
Kebabs. Spicy Carrots with Cumin Seeds. Chicken Pilaf with Nuts and
Candied Orange Peel. Poached Quinces. From the Ukraine: Borscht
with Apples and Beans. Potato, Feta, and Scallion Salad. Chicken
Kiev. Roast Pork Loin with Caraway Seeds. Vareniki. Almond
Raspberry Torte. Anya von Bremzen, a native of Moscow who emigrated
to the West in the mid-1070s, is a food writer and food consultant.
John Welchman is a travel and food writer who, like Ms. Von
Bremzen, specializes in writing about the former Soviet Union.
Together they spent three years working on PLEASE TO THE TABLE,
traveling extensively through the former USSR, visiting
professional chefs, touring markets, and sampling and gathering
dishes.
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