Isbn: 9780143137184 - what's cooking in the kremlin: from rasputin to putin, how russia built an empire with a knife and fork (33 resultados)

Condición: Good. Good condition ex-library book with usual library markings and stickers.

Condición: good. Book shows general signs of use and handling. May have light wear on the cover or edges and minimal writing or highlighting. Binding remains tight, and pages are clean and readable.

Paperback. Condición: Fair. No Jacket. Former library book; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condición: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condición: New. Paperback. Publisher overstock, may contain remainder mark on edge.

Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condición: New.

Condición: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Paperback. Condición: New.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: new. Paperback. A New York Times Editors ChoiceEntertaining . . . A heady mix of propaganda and paranoia . . . [Szablowski writes] sensitively . . . not just about food but also its terrible absence. The New York Times Book ReviewRivetinga delicious odyssey full of history, humor, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book. Daniel Stone, bestselling author of The Food ExplorerA high-spirited, eye-opening, appetite-whetting culinary travel adventure that tells the story of the last hundred years of Russian power through food, by an award-winning Polish journalist whos been praised by both Timothy Snyder and Bill BufordIn the gonzo spirit of Anthony Bourdain and Hunter S. Thompson, Witold Szablowski has tracked downand broken bread withpeople whose stories of working in Kremlin kitchens impart a surprising flavor to our understanding of one of the worlds superpowers.In revealing what Tsar Nicholas IIs and Lenins favorite meals were, why Stalins cook taught Gorbachevs cook to sing to his dough, how Stalin had a food tester while he was starving the Ukrainians during the Great Famine, what the recipe was for the first soup flown into outer space, why Brezhnev hated caviar, what was served to the Soviet Unions leaders at the very moment they decided the USSR should cease to exist, and whether Putins grandfather really did cook for Lenin and Stalin, Szablowski has written a fascinating oral historycomplete with recipes and photosof Russias evolution from culinary indifference to decadence, famine to feasts, and of the Kremlins Olympics-style preoccupation with food as an expression of the countrys global standing.Traveling across Stalins Georgia, the war fronts of Afghanistan, the nuclear wastelands of Chornobyl, and even to a besieged steelworks plant in Mariupoloften with one-of-a-kind access to locales forbidden to foreign eyes, and with a rousing sense of adventure and an inimitable ability to get people to spill the teahe shows that a century after the revolution, Russia still uses food as an instrument of war and feeds its people on propaganda. "First published in Poland as Rosja od kuchni: Jak zbudowaac imperium noczem, chochlna i widelcem by Grupa Wydawnicza Foksal, Warsaw"--Copyright page. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Condición: New.

Paperback. Condición: New.

Condición: New.

paperback. Condición: New. Condition Notes: New from the publisher.

Condición: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Condición: New. 2023. paperback. . . . . .

Paperback. Condición: Brand New. 288 pages. Polish language. 7.75x5.00x0.75 inches. In Stock.

Condición: New.

Condición: New. 2023. paperback. . . . . . Books ship from the US and Ireland.

paperback. Condición: New. Special order direct from the distributor.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: Brand New. 288 pages. Polish language. 7.75x5.00x0.75 inches. In Stock.

Condición: New.

Paperback. Condición: New.

Paperback. Condición: new. Paperback. A New York Times Editors ChoiceEntertaining . . . A heady mix of propaganda and paranoia . . . [Szablowski writes] sensitively . . . not just about food but also its terrible absence. The New York Times Book ReviewRivetinga delicious odyssey full of history, humor, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book. Daniel Stone, bestselling author of The Food ExplorerA high-spirited, eye-opening, appetite-whetting culinary travel adventure that tells the story of the last hundred years of Russian power through food, by an award-winning Polish journalist whos been praised by both Timothy Snyder and Bill BufordIn the gonzo spirit of Anthony Bourdain and Hunter S. Thompson, Witold Szablowski has tracked downand broken bread withpeople whose stories of working in Kremlin kitchens impart a surprising flavor to our understanding of one of the worlds superpowers.In revealing what Tsar Nicholas IIs and Lenins favorite meals were, why Stalins cook taught Gorbachevs cook to sing to his dough, how Stalin had a food tester while he was starving the Ukrainians during the Great Famine, what the recipe was for the first soup flown into outer space, why Brezhnev hated caviar, what was served to the Soviet Unions leaders at the very moment they decided the USSR should cease to exist, and whether Putins grandfather really did cook for Lenin and Stalin, Szablowski has written a fascinating oral historycomplete with recipes and photosof Russias evolution from culinary indifference to decadence, famine to feasts, and of the Kremlins Olympics-style preoccupation with food as an expression of the countrys global standing.Traveling across Stalins Georgia, the war fronts of Afghanistan, the nuclear wastelands of Chornobyl, and even to a besieged steelworks plant in Mariupoloften with one-of-a-kind access to locales forbidden to foreign eyes, and with a rousing sense of adventure and an inimitable ability to get people to spill the teahe shows that a century after the revolution, Russia still uses food as an instrument of war and feeds its people on propaganda. "First published in Poland as Rosja od kuchni: Jak zbudowaac imperium noczem, chochlna i widelcem by Grupa Wydawnicza Foksal, Warsaw"--Copyright page. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. …

Paperback. Condición: new. Paperback. A New York Times Editors ChoiceEntertaining . . . A heady mix of propaganda and paranoia . . . [Szablowski writes] sensitively . . . not just about food but also its terrible absence. The New York Times Book ReviewRivetinga delicious odyssey full of history, humor, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book. Daniel Stone, bestselling author of The Food ExplorerA high-spirited, eye-opening, appetite-whetting culinary travel adventure that tells the story of the last hundred years of Russian power through food, by an award-winning Polish journalist whos been praised by both Timothy Snyder and Bill BufordIn the gonzo spirit of Anthony Bourdain and Hunter S. Thompson, Witold Szablowski has tracked downand broken bread withpeople whose stories of working in Kremlin kitchens impart a surprising flavor to our understanding of one of the worlds superpowers.In revealing what Tsar Nicholas IIs and Lenins favorite meals were, why Stalins cook taught Gorbachevs cook to sing to his dough, how Stalin had a food tester while he was starving the Ukrainians during the Great Famine, what the recipe was for the first soup flown into outer space, why Brezhnev hated caviar, what was served to the Soviet Unions leaders at the very moment they decided the USSR should cease to exist, and whether Putins grandfather really did cook for Lenin and Stalin, Szablowski has written a fascinating oral historycomplete with recipes and photosof Russias evolution from culinary indifference to decadence, famine to feasts, and of the Kremlins Olympics-style preoccupation with food as an expression of the countrys global standing.Traveling across Stalins Georgia, the war fronts of Afghanistan, the nuclear wastelands of Chornobyl, and even to a besieged steelworks plant in Mariupoloften with one-of-a-kind access to locales forbidden to foreign eyes, and with a rousing sense of adventure and an inimitable ability to get people to spill the teahe shows that a century after the revolution, Russia still uses food as an instrument of war and feeds its people on propaganda. "First published in Poland as Rosja od kuchni: Jak zbudowaac imperium noczem, chochlna i widelcem by Grupa Wydawnicza Foksal, Warsaw"--Copyright page. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

Taschenbuch. Condición: Neu. Neuware - A New York Times Editors' Choice"Entertaining . . . A heady mix of propaganda and paranoia . . . [Szablowski writes] sensitively . . . not just about food but also its terrible absence." The New York Times Book Review"Rivetinga delicious odyssey full of history,humor, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book." Daniel Stone, bestselling author of The Food ExplorerA high-spirited, eye-opening, appetite-whetting culinary travel adventure that tells the story of the last hundred years of Russian power through food, by an award-winning Polish journalist who's beenpraised by both Timothy Snyder and Bill BufordIn the gonzo spirit of Anthony Bourdain and Hunter S. Thompson, Witold Szablowski has tracked downand broken bread withpeople whose stories of working in Kremlin kitchens impart a surprising flavor to our understanding of one of the world's superpowers.In revealing what Tsar Nicholas II's and Lenin's favorite meals were, why Stalin's cook taught Gorbachev's cook to sing to his dough, how Stalin had a food tester while he was starving the Ukrainians during the Great Famine, what the recipe was for the first soup flown into outer space, why Brezhnev hated caviar, what was served to the Soviet Union's leaders at the very moment they decided the USSR should cease to exist, and whether Putin's grandfather really did cook for Lenin and Stalin,Szablowski has written a fascinating oral historycomplete with recipes and photosof Russia's evolution fromculinary indifference to decadence, famine to feasts, and of the Kremlin's Olympics-style preoccupation with food as an expression of the country's global standing.Traveling across Stalin's Georgia, the war fronts of Afghanistan, the nuclear wastelands of Chornobyl, and even to a besieged steelworks plant in Mariupoloften with one-of-a-kind access to locales forbidden to foreign eyes, and with a rousing sense of adventure and an inimitable ability to get people to spill the teahe shows that a century after the revolution, Russia still uses food as an instrument of war and feeds its people on propaganda.…

Condición: New. Witold Szab&#322owski is an award-winning Polish journalist and the author of How to Feed a Dictator (&ldquoan outright pleasure to read&rdquo &mdashBill Buford) and&nbspthe New York Times Editors&rsquo Choice Dancing Bears.