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Bottéro’s broad perspective takes us inside the religious rites
16 pages of color photographs
inviting you to explore a whole world of flavors and ingredients
54 + [4] ad pp
(Russian) Lydia Liakhovskaya. Russian Cuisine. Syracuse Bottéro’s broad perspective takes usIllus. with color photographs. 10. 25x7. 5", pictorial laminated wrappers. St. Petesburg: Ivan Fiordorov, 2000. Translated from the Russian into English, this book contains the most traditional Russian fare, including roasted sturgeon, Podvoriye cutlets, Moscow rasstegai with meat and eggs, teatime pastries, etc. Traditions are explained and advice given for serving and enjoying which foods when. Fine. (66)
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