Russian Cuisine
Annotated Bibliography
Compiled for the Russian Cuisine Program for Ledyard Libraries
held Sunday, February 24, 2008 at the Ledyard Congregational Church.
Research & cooking by Andrea Buka and Jennifer Finlayson.
Peter Reinhart’s Whole Grain Breads: New
Techniques, Extraordinary Flavor by Peter Reinhart. Ten Speed Press,
2007. ISBN 978-1-58008759-9. Interesting recipes for “slow-rise” breads
of all types. Very complicated, multi-day preparation needed.
Hodgson Mill Whole Grain Baking by The Bakers
at Hodgson Mills. Fair Winds Press, 2007. ISBN 978-1-59233-261-8. Got a
good-tasting rye bread recipe from this one, but not really sour &
authentic.
The Frugal Gourmet: On Our Immigrant Ancestors
by Jeff Smith. William Morrow & Co.
The Best of Russian Cooking (Expanded Edition)
by Alexandra Kropotkin.
Global Feast Cookbook edited by Annice Estes.
Mystic Seaport, 1994. ISBN 0-939510-25-1. Good, basic food using
reasonable, but authentic ingredients.
Nothing Beets Borscht: Jane’s Russian Cookbook
by Jane Blanksteen. Atheneum,1974. ISBN 0-689-10591-6. Fun to read as
well as good recipes.
A Year of Russian Feasts by Catherine
Cheremeteff Jones. Jellyroll Press, 2002. ISBN 0-9716013-0-5. A really
nice read! Good, authentic family recipes, and the nice stories behind
them.
The Art of Russian Cuisine by Anne Volokh with
Mavis Manus. Macmillan Publishing Co., 1983. ISBN 0-02-622090-3. Good
recipes, describes the methods fairly well, and gives good historic
background.
The Art of Russian Cooking by Nina Nicolaieff
and Nancy Phelan. Doubleday & Co., 1969. ISBN 0-88365-372-9. Good
recipes.
A La Russe: A Cookbook of Russian Hospitality
by Darra Goldstein. Random House, 1983. ISBN 0-394-53018-7. Several good
recipes.
The Festive Food of Russia by Lesley
Chamberlain. Kyle Cathie Limited (London), 1996. ISBN 1-85626-195-6.
Short but sweet overview of the cuisine. Seems to be shorter version of
The Food and Cooking of Russia, below.
The Food and Cooking of Russia by Lesley
Chamberlain. University of Nebraska Press, 2006. ISBN 978-0-8032-6461-8.
Good resource, as she gives some background and history of most dishes.
Please To the Table: The Russian Cookbook by
Anya vonBremzen and John Welchman. Workman Publishing, 1990. ISBN
0-89480-845-1. O.K. recipes, mostly of southern Russian states.
Jewish Cooking in America by Joan Nathan.
Alfred A. Knopf, 1994. ISBN 0-394-58405-8. Interesting background
information and good recipes.
The Garden Way Bread Book by Ellen Foscue
Johnson. Garden Way Publishing, 1979. ISBN 0-88266-139-6. Good general
baking book, as has breads from around the world, but Kurlich wasn’t as
rich as other cookbooks’ recipes. But it did rise up well!
From Borshch to Blinis: Traditional Cooking From
Russia and Poland by Catherine Atkinson. Southwater (London), 2000.
ISBN 1-84215-158-4. Many recipes in this book are also in Russian,
Polish and German Cooking, below.
Russian, Polish and German Cooking by
Catherine Atkinson & Trish Davies. Hermes House (London), 2003. ISBN
0-681-970-53-7. Many recipes in this book are also in From Borshch to
Blinis, above.
Hadassah Jewish Holiday Cookbook: Traditional
Recipes from Contemporary Kosher Kitchens. Edited by Joan Schwartz
Michel. Hugh Lauter Levin Associates, Inc., 2002. ISBN 0-88363-603-4.
Good background information, as well as kosher recipes.
The Yul Brynner Cookbook: Food Fit for the King
and You by Yul Brenner with Susan Reed. Stein & Day, 1983. ISBN
0-8128-2882-8. Very kindly lent by Mike Seinkowski. Fun to read, and
many recipes from all over the world.
Classic Russian Cooking: Elena Molokhovets’
A Gift to Young Housewives Translated & Introduced by Joyce Toomre.
Indiana University Press, 1992. ISBN 0-253-36026-9. For food history
buffs a very good read. The ‘bible’ of Russian cookery.
John Ledyard’s Journal of Captain Cook’s Last
Voyage Edited by James Kenneth Munford. Oregon State University
Press, 1963. Library of Congress Catalog Number: 63-62502. Interesting
read. Background on one of the first American-born explorers.
