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Culinaria Russia: Ukraine Georgia Armenia Azerbaijan

4.46  ·  Rating details ·  102 ratings  ·  8 reviews
This new volume of Culinaria explores the extraordinary breadth of this fascinating cuisine of many cultures in informative texts written by selected experts with deep understanding of the countries, paired with impressive photography. In addition to providing background information about the various lands and the foods that are typical of each of them, readers will find a ...more
Hardcover, 372 pages
Published May 29th 2007 by Ullmann Publishing (first published January 1st 2007)
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Sep 14, 2017 rated it really liked it
More than a cookbook, this rich volume is about the food history and culture of Russia. Photographs illustrate some of the most iconic aspects of Russian cuisine: sturgeon, mors, bread and salt. But this book, reprinted in 2015, shows its original age. Originally given the title Culinaria Russia--Russland, Ukraine, Georgien, Amernien, Aserbaidschan, it includes cuisines from former Soviet Republics--some countries that would now protest at being included in any book about "Russia."

However, the
Grada (BoekenTrol)
Dec 14, 2008 rated it really liked it  ·  review of another edition
Recommends it for: anyone who loves to cook and has an interest in (new) recipes from Eastern Europe
Recommended to Grada (BoekenTrol) by: found it in the book store
For me this book is a trip down memory lane. The recipes in it are nice, but even better are the stories and pictures that form the background. I have expanded my amount of recipes and compared the ones I had (form locals) with the ones that I found here.

What surprised me most of all, is that adzhika is written down as bell-pepper sauce, while in the original that I saw being made in Tbilisi bell pepper was only a small ingredient. There they used red pepper / chilli peppers as main ingredient.
Mar 12, 2011 rated it it was amazing
This is my favorite set of cookbooks. These are like travel guides. Each region is carefully explained, and the food that region is known for is detailed. The pictures are exquisite. The books are so heavy that I have to get them down off the shelf for my mom and put her at the dining room table (as she's too little to hold these in her lap)! I have not made any of the recipes in the Russia book, as we didn't find anything that fit with our palate, but maybe after a trip there I will know what I ...more
Jul 23, 2011 rated it really liked it
Recommends it for: anyone interested in Russia
Shelves: cooking
It confirms that my suspicions were right: cabbage, potatoes and beetroot are integral to Russian cuisine, and when we travel to Russia in 2012 I may starve if I can't pick the cabbage out of the dish - but this is a gorgeous book, full of fascinating information about the country and its history.
Aug 03, 2008 rated it really liked it
The whole Culinaria series are really fine books; some good in-depth cultural history offers occasionally fascinating, and less often, mundane insights into the culinary traditions of each region. If there were more recipes, I'd go 5 stars... ...more
Feb 13, 2008 rated it it was amazing
Recommends it for: the hungry and adventurous
Recommended to Nathan by: Hillary
Ok, so I didn't actually read the whole thing. It's a cookbook... but with more pictures and article than usual. Beautiful, beautiful book. Brings back so many memories and answers so many questions. However, does not explain the Ukranian facination with aspic. Meat jello is not good, ever. ...more
Doron Yam
Jan 07, 2011 rated it really liked it
Shelves: cook-books
A very good cooking book which reveals the secrets of these classic kitchens.

Aug 30, 2011 rated it really liked it
Great book for some basic classic Russian food and drink. Filled with pictures and history regarding the story behind the food.
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