Since I am Russian, I do adjust some recipies to my taste since I know that I am making). All of the recipies given contain 150% of possible ingredients. Nothing is lacking.Good cookbook This is a wonderful cookbook. However I have 2 points of criticism. One: it should not be called "the Russian Cookbook". I am Russian & most of the recipies in the book I have never heard of or definitely never tried. It seems that most of them are from the Southeastern republics of the former USSR (Georgia, Armenia, etc). And their food is very different from Russian.Two: most of the recipies in the book will take you a while to make & will require certain level of experience & equipment availability.So if you like Middle Eastern cuisine & have a lot of time for cooking you will love this book! The recipies are good.
Von Bremzen and Welchman not only give their readers easy-to-follow directions for the preparation of a wide range of authentic dishes, but also an understanding of the occassions on which the food would be eaten and an often humorous insight into the cultures the dishes come from.
Read, eat, laugh and travel. Is there anything better in life?
Not having ever eaten any of this food myself, and being one to generally prefer cookbooks with pictures, I was initially nervous about trying any of the recipes. But the directions are so precise and easy to follow that I can proudly say that every single recipe I've tried has been a smashing success. I have since tried other Russian and Ukrainian cookbooks, but none yields the same superlative results with my picky hubby -- and my critical in-laws!! ;) We've eaten our way across the entire former USSR, and loved every minute of it!
I would especially like to thank the author for the following recipes (whose pages are stained and whose ingredients are responsible for not a few of the extra pounds on my man's middle...): "My Mother's Vegetarian Borscht" -- you can add beef if you like, but even his father (who is a professional Soviet-trained cook) didn't notice it was missing. His sister pronounced this borscht her favorite - over their mother's - and she has never made any secret about not liking me, so that's a ringing endorsement! "Apple Baba" -- this one is a unanimous hit and my husband always begs me to make it for guests. I usually add 2 extra apples and double the cinnamon, though, by popular request. The "Rum Baba" makes a great New Year's treat. And the classic "Cherry-filled varyeniki" -- WOW. I'm a dumpling neophyte, and these came out perfect the very first time.
My only criticism of this book is that its directions often assume that one has a food processor, beaters, blender, and other electronic kitchen gagets. If you're like me and do everything by hand, you have to mentally adjust the directions. But it's never altered the fabulous outcomes. The other thing that I would have liked is more bread recipies. But overall, it is a classic and will make a welcome addition to any cook's shelf.