Mastering the Art of Soviet Cooking

22,00 $


A Memoir of Food and Longing

Most Westerners imagine Stalinist Russia as a food desert: politics dictating taste, failed agricultural policies yielding shortages and famines, muddled distribution systems spawning interminable queues, and black markets supplying forbidden goods. Although this view has plenty of truth, it lacks nuance and humanity, as von Bremzen reveals so eloquently in this memoir. Arriving at age 10 in Philadelphia with her mother and a couple of suitcases, she found herself in a new culinary world that she ultimately embraced. Nevertheless, she pined for some of the great prerevolutionary Russian dishes, such as kulebiaka, the famous salmon pie that so defines classic Russian cooking. Von Bremzen, disdaining czarist Russia as much as the Soviet Union, shows the personal side of Soviet life, recounting the terror of war and secret police as well as the power of human resilience. Thanks to some recipes, North American home cooks may summon up for themselves the tastes and smells the author evokes. –Mark Knoblauch

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