Culinaria Russia: Ukraine, Georgia, Armenia, Azerbaijan

Culinaria

by GregorM. Schmid

Blini, caviar, and borscht are familiar enough to many people, but what surprises might await us when we try ukha, khinkali, khachapuri, lahmadjo, or plov? Russia, Ukraine, and Caucasus offer a wealth of culinary delicacies that are hardly known to us, a myriad of foods and flavors fed by the most diverse influences and cultures at the intersection of Orient and Occident. The spectrum extends from traditional fish and meat specialties of the nomadic peoples in northern Russia to sweets with a touch of oriental flavor favored in Azerbaijan. This book explores the extraordinary breadth of this fascinating, multicultural cuisine 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 generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying.

Genres: Cookbooks, Cooking, Food, Russia, Nonfiction, Food and Drink, Culinary

371 pages, Paperback

First published January 1, 2007

Reviews

[Kerry · Rating 4 out of 5]

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 deliciousness of the dishes cannot be denied, no matter from where they originate. Life's too short not to eat cabbage rolls.

[Mishka · Rating 5 out of 5]

this is as much a history book as it is a cookbook, SO good! endlessly engrossing and so well put together, filled with gorgeous illustrations. it was especially interesting to read on the heels of the more modern Kachka, written by a first-gen Belarusian-American who started a restaurant in Portland to entice folks to fall in love with Soviet-style Russian cooking. what struck me most about this book were the recipes I recognize as modern Russian classics that are actually very indigenous to Georgia or Ukraine (lookin at you, borscht and phkali).

[Grada (BoekenTrol) · Rating 4 out of 5]

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.
Would the authors have adapted the recipes to reach a broader public? That would be a shame in my opinion. Write down the original recipe and then warn the reader it may be (very) hot and explain how to make it according to West-European taste.

[Cheri · Rating 5 out of 5]

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 want to try? I have much better places for recipes. These are places for ideas. For looking at food and being consumed with the culture behind it.

[Lisa · Rating 4 out of 5]

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.

[Nathan · Rating 5 out of 5]

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.

[H L · Rating 4 out of 5]

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...

[Doron Yam · Rating 4 out of 5]

A very good cooking book which reveals the secrets of these classic kitchens.

[Nik · Rating 4 out of 5]

Great book for some basic classic Russian food and drink. Filled with pictures and history regarding the story behind the food.