Russian Heritage Cookbook
Author: Lynn Visson
Alongside the splendors of tsarist Russia-its art, architecture, and literature-sits its cuisine, a marvelous, little-known part of Russian heritage. Based on favorite family recipes, collected by the author from the private collections of the old Russian йmigrй community of New York City, The Complete Russian Cookbook represents the restoration of an entire culinary heritage, which previously existed only in memory.
Most Americans have experienced little of Russian cuisine: Beef Stroganoff, Pirozhki, Borscht, and a few others. The Complete Russian Cookbook brings together the best of these classic dishes, along with hundreds of recipes for the sumptuous meals that have delighted generations, each tested by both Russian and American cooks and adapted for the modern kitchen. More than 360 recipes are included, covering everything from hors d'oeuvres to main dishes to desserts and beverages. Potato Pirozhki with Mushroom Filling, Carp а la Russe, and Almond Cake with Apricot Wine Filling are just a few of the delicious dishes to be found here, accompanied by useful introductions that provide a history of Russian cuisine.
Library Journal
In this revised and expanded edition of The Complete Russian Cookbook (originally published in 1988), Visson, a writer and interpreter whose parents emigrated from Russia, was able to incorporate new recipes from young and old cooks in Russia, all eager to preserve the traditional recipes of their homeland. (The first edition contained recipes primarily from members of New York City's emigre community.) Included here are dozens of recipes, many hearty, homey dishes along with those reserved for special occasions. Although Visson provides a general introduction to Russian food, and individual chapters open with more specific detail, few recipes include headnotes. Visson's ambitious book also lacks the charm of Catherine Cheremeteff Jones's recent memoir with recipes, A Year of Russian Feasts, but most collections will still want it for the sheer number of recipes it contains. Copyright 2004 Reed Business Information.
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Pierre Franey Cooks With His Friends
Author: Pierre Franey
For this book, the late Pierre Franey---originator of the popular "60-minute Gourmet" column for The New York Times, author of thirteen books, and star of the popular PBS cooking shows "Cuisine Rapid," "Cooking in America," and "Cooking in France"--traveled throughout Europe, cooking with seventeen friends. All are top chefs or restaurateurs who have recognized the need to cook in a lighter, healthier way, both for their costumers and for themselves. In France, Spain, Italy, Germany, Belgium, and the Netherlands, these chefs combine moderate amounts of butter, cheese, and oil with fresh local produce and masterful combinations of herbs to create healthy, satisfying, and delicious food.
Among Franey's friends were Paul Bocuse, Michel Guerard, and Marc Meneau in France; Fredy Girardet in Switzerland; Pierrs Wynants of Comme Chez Soi in Belgium; and Antonio Belles of the tapas bar in the Hotel Arts in Barcelona. These world-famous chefs provide both classic and innovative recipes, such as Bocuse's Black Bass with a Potato Crust, and Guerard's Pan con Tomate, a staple of Catalonian cuisine. Franey contributed some one hundred of his own health-conscious recipes, inspired by watching his friends cook and visiting their local markets. These include such tempting dishes as Spicy Shrimp and Squid Salad, Penne with Baby Spinach and Fresh Peas, and Sauteed Apples in Calvados.
The result of Franey's journey is an international sampling of delicious health-conscious cooking from great European chefs and from Graney himself, who was one of America's most loved culinary figures.
Library Journal
Sadly, Franey, perhaps best known as the "60-Minute Gourmet," died shortly before this book was finished. His daughter Claudia, who'd been working as his collaborator, completed the book, which now stands as a tribute to the popular and personable chef. Filled with stunning color photographs, this volume is the companion to the upcoming PBS series Pierre Franey's Cooking in Europe. Franey visited and cooked with some of Europe's best chefs-e.g., Fredy Girardet in Switzerland and Michelin stars Marc Meneau and Michel Guerard in France-in search of low-fat dishes. There are several recipes from each chef, along with those Franey developed for the series and other favorites, 125 in all. A pleasure to read and to cook from, this is highly recommended. [BOMC selection.]
Table of Contents:
INTRODUCTIONPIERRE FRANEY WITH PAUL BOCUSE
MICHEL GUERARD
JUAN-MARI & ELENA ARZAK
FERRAN ADRIA, ANTONIO BELLES, & GARY DANKO
BRUNA & NADIA SANTINI
PAOLA & MAURIZIO CAVAZZINI
FREDY GIRARDET
HARALD WOHLFAHRT, CLAUS-PETER LUMPP & PETER MULLER
ROGER SOUVEREYNS
PIERRE WYNANATS
MAARTJE BOUDELING
MARC MENEAU
ACKNOWLEDGMENTS
CONVERSION CHARTS
INDEX
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