Re: Russian Cookbook
- In a message dated 11/28/1999 9:21:00 PM Central Standard Time,
> "Classic Russian Cooking" by Toomre, originally published in 1861It's a partial translation of a turn-of-the-century _Joy of Cooking_ -type
>The (selected) recipes are translated and made usable.
> -How useful would this book be to someone with minimal experience?
> (How much do the recipies need to be "interpreted")
> -How much of the book is reasonably perioid, and how much modern?Recipes without New-World ingredients are plausibly period, but that's as far
as it goes. It is interesting in and of itself as an introduction to Russian
cooking. The introduction itself contains a little information on period
cooking, but as we all learn at some point, there is very little usable
information on period Russian cooking, and except for conjecture and slightly
more educated guesses, Toomre's book is not very useful for our purposes.
But it is a very neat book nevertheless, well done and interesting.