Russian Food Stories from the Far East
Although I have an ever-growing collection of food memoirs and cookbooks from all over the world, I will always have a big weakness for those who are sharing more than cooking tips and recipes. All my favorite ones are bringing me closer to a special table culture, unique ingredients and historical approaches to food and nutrition. T-Bone Whacks and Caviar Snacks by Sharon Hudgins and Tom Hudgins is my latest addition to the category of favorites. It is not only because it features a cuisine that I am fearfully approaching as a cook but due to its variety of dishes and certain familiarity. Over the years, I made peace with the thoughts that most probably will never made my own borscht - the Russian version to do not antagonize those who have a different story about the origin of this liquid meal - or Napoleon, but will always enjoy both, and many more, over a Samovar-made tea and a good story. Although most of this book is made by recipes - with detailed directions that made...