As a result of the many cultures and climates in Russia, Russian cookery has become one of the world's most exciting and imaginative cuisines, combining an unusual variety of tastes and techniques.
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Lesley Chamberlain studied Russian and German languages and literature before working as a journalist for Reuters in Moscow. She has traveled extensively in Eastern Europe, Central Europe, and Russia, and now works as a writer and a freelance scholar. In addition to her cookery books, her published works include Nietzsche in Turin: An Intimate Biography and In the Communist Mirror.Review:
"The Food and Cooking of Russia draws you first to read its history of the cuisine and its author's descriptions of past meals. . . . Above all it tempts you to try out its mass of recipes."—Daily Telegraph (Daily Telegraph)
"The first really good book on this fascinating subject. I read it from cover to cover as one would a novel."—Observer (Observer)
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Descripción Viking, 1982. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P110713914688