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Author: Rosalie Sogolow
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 280
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Book Description
In the early 1990s, thousands of emigres arrived in the United States from the former Soviet Union. Most of them were Jewish. Forced to leave behind many of their most precious possessions, including photographs and books, they brought with them only the few items they were allowed to squeeze into two small suitcases. But they also brought their most valuable possession of all--their memories. Book jacket.
Author: Rosalie Sogolow
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 280
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Book Description
In the early 1990s, thousands of emigres arrived in the United States from the former Soviet Union. Most of them were Jewish. Forced to leave behind many of their most precious possessions, including photographs and books, they brought with them only the few items they were allowed to squeeze into two small suitcases. But they also brought their most valuable possession of all--their memories. Book jacket.
Author: Bert Greene
Publisher: Workman Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 360
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Book Description
Greene (1923-1988) was a rare person who embodied a multitude of talents--a great cook, an award-winning writer, a teacher who made a difference. Culled from his nationally syndicated newspaper column, here are 150 recipes--a celebration of the food and the voice of an American original. Illustrations throughout.
Author: Alissa Timoshkina
Publisher: Interlink Books
ISBN: 9781623718053
Category : Cooking
Languages : en
Pages : 240
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Book Description
NEW IN PAPERBACK! A collection of delicious modern recipes from Siberia and beyond Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake. In Alissa Timoshkina’s words: “Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia—or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches—revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.”
Author: Deirdre A. Scaggs
Publisher: University Press of Kentucky
ISBN: 0813143039
Category : Cooking
Languages : en
Pages : 175
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Book Description
Over 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal). Kitchens aren’t just a place to prepare food—they’re cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The Historic Kentucky Kitchen assembles over one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe’s origin and helpful tips for the modern chef. The authors, who carefully tested each dish, also provide recipe modifications and substitutions for hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including John Sherman Cooper’s preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge’s “excellent” fried oysters. The recipes are flavored with humorous details such as “[for] those who thought they could not eat parsnips” and “Granny used to beat ’em [biscuits] with a musket.” Accented with historic photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.
Author: Sigizmund Krzhizhanovsky
Publisher: National Geographic Books
ISBN: 1590173198
Category : Fiction
Languages : en
Pages : 0
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Book Description
Written in Soviet Moscow in the 1920s—but considered too subversive even to show to a publisher—the seven tales included here attest to Sigizmund Krzhizhanovsky’s boundless imagination, black humor, and breathtaking irony: a man loses his way in the vast black waste of his own small room; the Eiffel Tower runs amok; a kind soul dreams of selling “everything you need for suicide”; an absentminded passenger boards the wrong train, winding up in a place where night is day, nightmares are the reality, and the backs of all facts have been broken; a man out looking for work comes across a line for logic but doesn’t join it as there’s no guarantee the logic will last; a sociable corpse misses his own funeral; an inventor gets a glimpse of the far-from-radiant communist future.
Author: Anya von Bremzen
Publisher: Crown
ISBN: 0307886832
Category : Biography & Autobiography
Languages : en
Pages : 370
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Book Description
A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations “Delicious . . . A banquet of anecdote that brings history to life with intimacy, candor, and glorious color.”—NPR’s All Things Considered Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. ONE OF THE BEST BOOKS OF THE YEAR: The Christian Science Monitor, Publishers Weekly
Author: Lawrence A. Coben
Publisher: University of Alabama Press
ISBN: 0817356738
Category : Biography & Autobiography
Languages : en
Pages : 265
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Book Description
A rare view of a childhood in a European ghetto Anna Spector was born in 1905 in Korsun, a Ukrainian town on the Ros River, eighty miles south of Kiev. Held by Poland until 1768 and annexed by the Tsar in 1793 Korsun and its fluid ethnic population were characteristic of the Pale of Settlement in Eastern Europe: comprised of Ukrainians, Cossacks, Jews and other groups living uneasily together in relationships punctuated by violence. Anna’s father left Korsun in 1912 to immigrate to America, and Anna left in 1919, having lived through the Great War, the Bolshevik Revolution, and part of the ensuing civil war, as well as several episodes of more or less organized pogroms—deadly anti-Jewish riots begun by various invading military detachments during the Russian Civil War and joined by some of Korsun’s peasants. In the early 1990s Anna met Lawrence A. Coben, a medical doctor seeking information about the shtetls to recapture a sense of his own heritage. Anna had near-perfect recall of her daily life as a girl and young woman in the last days in one of those historic but doomed communities. Her rare account, the product of some 300 interviews, is valuable because most personal memoirs of ghetto life are written by men. Also, very often, Christian neighbors appear in ghetto accounts as a stolid peasant mass assembled on market days, as destructive mobs, or as an arrogant and distant collection of government officials and nobility. Anna’s story is exceptionally rich in a sense of the Korsun Christians as friends, neighbors, and individuals. Although the Jewish communities in Eastern Europe are now virtually gone, less than 100 years ago they counted a population of millions. The firsthand records we have from that lost world are therefore important, and this view from the underrecorded lives of women and the young is particularly welcome.
Author: Rachael Ray
Publisher: Ballantine Books
ISBN: 198481799X
Category : Cooking
Languages : en
Pages : 338
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Book Description
NEW YORK TIMES BESTSELLER • America’s favorite self-taught cook opens up about the most memorable moments of her life in this candid memoir-inspired cookbook featuring 125 all-new recipes. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED AND FOOD NETWORK “No matter the recipe, each of us changes a dish by our own preparation of it. It’s the same with stories—once you put them out there, readers get to interpret them and be affected by them as they will. Ultimately, it’s my hope that this book leaves the reader with that quiet smile we all get after we eat a favorite comfort food. Basically, I’m going for the afterglow of a big bowl of spaghetti.”—from the Introduction As her fiftieth birthday approached, the woman who taught America how to get dinner on the table, fast, started thinking not just about what to cook that night, but how her passion for food and feeding people had developed over her first fifty years. Filled with twenty-five thoughtful essays and 125 delicious recipes, Rachael Ray 50 reads like a memoir and a cookbook at once. Captured here are the moments and dishes Rachael finds most special, the ones she makes in her own home and that you won’t find on her television shows or in her magazine. Here are the memories that made her laugh out loud, or made her teary. The result is a collection that offers the perfect blend of kitchen and life wisdom, including thoughts on how we can all better serve the world and one another. Also featured within these pages are gorgeous food photography, personal photos, and Rachael’s own hand-drawn illustrations, offering a revealing and intimate glimpse into her world and her every day inspiration.
Author: Carol Oseran Starin
Publisher: Torah Aura Productions
ISBN: 1891662724
Category : Classroom management
Languages : en
Pages : 200
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Book Description
Over the last three years, Carol Starin has written a column for the Torah Aura Bulletin Board. These suggestions for teachers and educators are organized by topic and offer thousands of ideas for classroom management, holiday celebrations, lesson planning, and more.
Author: Nancy Seifer
Publisher: Xlibris Corporation
ISBN: 1413400817
Category : Religion
Languages : en
Pages : 333
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Book Description
Russian Odyssey is the story of a seeker whose quest leads her back to the unfinished business of a previous lifetime. Unaware of her soul's "hidden agenda," she first visits the Soviet Union as a citizen diplomat. While there, she is inspired to write a book about the Soul of Russia. Through the ensuing interplay between her own soul and the Russian soul, during the 1990s, she ultimately discovers the purpose of her life's journey. Russian Odyssey is the outcome of her decade-long struggle. It is an honest book about the challenges faced by seekers of Truth on the threshold of the Aquarian Age.
