description: Translated, introduced, and annotated by Joyce Toomre.Contents:Introduction by Joyce Toomre Development of Cookbooks in Russia Biography of Elena Ivanova Molokhovets Influence of the Russian Orthodox Church Eastern Influence on Russian Cuisine French Influence on Russian Cuisine Mealtimes and Menus Table Service and Settings Image of a Russian Household Water Stoves and Ovens Food Preservation and Storage Containers and Utensils Servants Health Markets Ingredients Cooking Techniques Comparison between First and Twentieth Editions Issues of Translation Measurements and Conversions Advice to Modern Cooks Appendix A: Ingredient by CategoryAppendix B: Weights and MeasuresAppendix C: GlossaryElena Molokhovets' A Gift to Young Housewives: Author's Introduction to the Twentieth Edition Evening Tea Arrangement of the Kitchen Recipes: 1. Soups 2. Soup Accompaniments 3. Sauces 4. Vegetables, Greens, and Garnishes 5. Beef, Veal, Mutton, and Pork 6. Domestic and Wild Birds and Salad Accompaniments 7. Fish and Crayfish 8. Pirogs and Pates 9. Aspics and Other Cold Dishes 10. Puddings 11. Crepes, Pancakes for Butter Week, Sippets, and Eggs 12. Filled Dumplings, Macaroni, and Kasha 13. Waffles, Wafers, Doughnuts, and Fritters 14. Ice Creams, Mousses, Kissels, and Compotes 15. Tortes 16. Mazurkas and Other Small Pastries 17. Babas, Buns, Rusks, and Small Baked Goods etc. through chapter 42. Complete List of Recipes in the Twentieth Edition
language: English
title: Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives"
titlecomplete: Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives"
genres: Russia, Cooking, Cookbooks, Food, History, Food History
ratings_count: 27
series: Indiana-Michigan Series in Russian and East European Studies
publisher: Indiana University Press