Classic Russian Cooking: Elena Molokhovetsa a Gift to Young Housewives, Paperback

Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." --Julia Child, Food Arts

Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." --Tatyana Tolstaya, New York Review of Books

... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." --Slavic Review

What a delightful discovery this is ... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." --Nahum Waxman, Owner, Kitchen Arts & Letters

What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." --Betty H. Fussell, author of I Hear America Cooking

First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture.

Indiana-Michigan Series in Russian and East European Studies
Alexander Rabinowitc

About the Author:

Joyce Toomre, a Slavicist and culinary historian, is coeditor (with Musya Glants) of Food in Russian History and Culture.