Preserved: Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. This is the second of six short books devoted to all aspects of food preservation. Recipes for pickled cherry and rose jam, citrus peel powders, and pomegranate molasses will give new life to seasonal bounty and add dimension to your everyday cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Preserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation. Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Celebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food-and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.

100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage.

“A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit

Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors.

Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more.

This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate--with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.

High Society Dinners offers extraordinary insight into the domestic arrangements of the Russian aristocracy, presenting nine months' worth of menus served in St Petersburg to the guests of Petr Durnovo (1835 - 1918), Adjutant-General of the Tsar's Imperial Suite, part of an important late-19th-century dynasty that included ministers and high officials. The menus themselves would be useful enough for what they reveal about culinary culture in Russia, but Yuri Lotman's commentary is invaluable, dissecting the dining rituals and the social circles of the participants. Durnovo's menus and guest lists, interspersed with extracts from family letters and the leading newspapers and journals of the day, set in context the domestic and gastronomic underpinnings of life in this group at the heart of the Russian empire. The Russian has been finely translated by Marian Schwartz (who has worked with M. Gorbachev and translated works by Tolstoy, Bulgakov and Lermontov), and the book as a whole is annotated and introduced by Darra Goldstein, Founding Editor of Gastronomica and Willcox B. and Harriet M. Adsit Professor of Russian at Williams College. The book is illustrated with paintings and photographs that give a sense of the high society milieu in mid-nineteenth-century Russia. This publication has been grant-aided by the Prokhorov Foundation's Transcript programme. Yuri Lotman (1922 - 1993) was a prominent Russian formalist critic, semiotician, and cultural historian. He was author of more than 800 works. Jelena Pogosjan is a professor of Russian at the University of Alberta in Canada.

"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 became 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. Winner of the IACP Julia Child Award for Cookbook of the Year, The Georgian Feast introduced a generation of cooks to the rich and robust cuisine and culture of Georgia. This revised and expanded anniversary edition features new photography, recipes, and an essay from celebrated wine writer Alice Feiring.

When "Cooking for Crowds" was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava. Now Merry White's indispensable classic is back in print for a new generation of readers to savor, and her international recipes are as crowd-pleasing as ever--whether you are hosting a large party numbering in the dozens, or a more intimate gathering of family and friends.

In this delightful cookbook, White shares all the ingenious tricks she learned as a young Harvard graduate student earning her way through school as a caterer to European scholars, heads of state, and cosmopolitans like Jacqueline Kennedy Onassis. With the help of her friend Julia Child, the cook just down the block in Cambridge, White surmounted unforeseen obstacles and epic-sized crises in the kitchen, along the way developing the surefire strategies described here. All of these recipes can be prepared in your kitchen using ordinary pots, pans, and utensils. For each tantalizing recipe, White gives portions for serving groups of six, twelve, twenty, and fifty.

Featuring a lively new introduction by White and Edward Koren's charming illustrations, "Cooking for Crowds" offers simple, step-by-step instructions for easy cooking and entertaining on a grand scale--from hors d'oeuvres to desserts.

This new, 30th Anniversary Edition of A Taste of Russia has been revised and updated with a new Preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse. In addition, the entire book has been totally redesigned with a fresh, modern presentation. A Taste of Russia is the de nitive modern cookbook on Russian cuisine, layering superbly researched recipes with informative essays on the dishes' rich historical and cultural contexts. With over 200 recipes on everything from borshch to bliny, from Salmon Coulibiac to Beef Stew with Rum, from Marinated Mushrooms to Walnut-honey Filled Pies, A Taste of Russia shows off the best that Russian cooking has to offer. Reviews of the Previous Edition: "Goldstein... manages to make Russian cuisine dance. It's hard to imagine anything that might have been left out of this delightfully comprehensive collection." -- Publishers Weekly "It is not suprising that Goldstein, a Williams College professor who later founded the food studies journal Gastronomica, is particularly literary in her books on Russian and Georgian food, placing zakuska (grand appetizer buffets) and dacha (summer house) picnics alike in the context of Russia's great writers. But cerebral as she can be, her prose is rooted in hands-on kitchen advice: 'There are a few basic rules to follow in laying a zakuska table, not the least of which concerns the shape of the table itself. It should be oval or round and placed away from the wall, so that all foods are accessible to all guests at all times.'" --Slate Magazine "The imaginative range of the selection would be enlightening in itself even without the multitudinous snippets from Chekhov, Gogol and Oblomov. First rate." -- Kirkus Reviews

Described in the 2008 "Saveur "100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning "Gastronomica: The Journal of Food and Culture "is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, "The Gastronomica Reader" now offers a sumptuous sampling from the journal's pages--including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made "Gastronomica "so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, "The Gastronomica Reader "will inspire readers to think seriously, widely, and deeply about what goes onto their plates.
"Gastronomica "is a winner of the "Utne Reader"'s Independent Press Award for Social/Cultural Coverage

Nikolai Zabolotsky (1903-1958) was one of the great poets of twentieth-century Russia. As the last link in the Russian Futurist tradition and the first significant poet to come of age in the Soviet period, Zabolotsky wrote poetry both highly experimental and classical. This book, first published in 1994, was the first critical biography of Zabolotsky to appear in English. Goldstein examines not only Zabolotsky's poetic career but also his life, from his obscure origins in the Russian countryside to his arrest and imprisonment in the 1930s. At the same time, Goldstein highlights the deep ambiguity of Zabolotsky's era by exploring the ways in which the poet was influenced both by the artistic avant-garde and by the Soviet scientific establishment.

Nikolai Zabolotsky (1903-1958) was one of the great poets of twentieth-century Russia. As the last link in the Russian Futurist tradition and the first significant poet to come of age in the Soviet period, Zabolotsky wrote poetry both highly experimental and classical. This book, first published in 1994, was the first critical biography of Zabolotsky to appear in English. Goldstein examines not only Zabolotsky's poetic career but also his life, from his obscure origins in the Russian countryside to his arrest and imprisonment in the 1930s. At the same time, Goldstein highlights the deep ambiguity of Zabolotsky's era by exploring the ways in which the poet was influenced both by the artistic avant-garde and by the Soviet scientific establishment.

A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "a la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.