In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipe

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

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three genera

The author shares over 40 years of his experience with professional tips and trade secrets, as well as a fascinating history of Russian cuisine explained for th

This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present. A wi