![]() ![]() My test for a good cookbook asks three questions: Can you find the ingredients locally? Are the recipes easy to follow? Does the food taste good? The answer to all three here is yes, yes, and yes. - Kathryn Demps, Sibirica: Journal of Siberian Studiesĭining on the Legendary Railway Journeys of the World Anya von Bremzen, author of Mastering the Art of Soviet Cooking Catherine Cheremeteff Jones, author of A Year of Russian FeastsĬombining personal memoir, adventurous travel, food history, and mouthwatering recipes, this unique book captures the mysterious culinary spirit of Siberia…and invites you to dine at tables crowded with delicacies from salmon caviar to sweetened cranberry cream. ![]() She has produced a treasure of a book that will be referenced by cultural historians and home cooks for decades to come. ![]() Sharon has recorded an important slice of Russian history and culture. Cooks, travelers, and lovers of food history will embrace this book. James Oseland, Editor-in-Chief, World Food, and judge on Top Chef Masters Sharon Hudgins' charming food memoir about living in Russia is both a fun read and an excellent cookbook….the moving story of life in a foreign land and a comprehensive collection of Russian recipes you will find nowhere else. And here's the bonus: All the recipes can be made with ingredients from your local supermarket or delicatessen. This new collection of fascinating food stories and delicious regional recipes will introduce you to another world of good eating. And find out how the authors managed to cook Tex-Mex food on the "Stoves-from-Hell" in their three Russian apartments. Learn how Siberians celebrate Christmas, New Year, Easter, birthdays, and weddings. Travel with the authors as they discover the cooking of Russia's eastern lands-from meals on the dining cars of Trans-Siberian luxury trains, to lavish dinner parties in Soviet-era high-rise apartment buildings, to picnics at remote little dachas in the lush green forests near the Russian-Chinese border. Combining personal stories with food history, 140 recipes, and 75 photos, this unique book chronicles the culinary adventures of two intrepid Texans during two years of eating their way around Siberia and the Russian Far East. T-Bone Whacks & Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia, a vast land stretching over 8 time zones from the Ural Mountains to the Pacific Ocean. ![]() With recipes by Sharon Hudgins & Tom HudginsĪ new collection of culinary adventures, fascinating food stories, and regional recipes from the Asian side of Rus sia.įinalist, 2019 Gourmand World Cookbook Awards, Silk Road Category Read more about my books (below) and watch this page for updates.Ĭooking with Two Texans in Siberia & the Russian Far East Two new books of mine were published in 2018, and I'm now working on a book about Scotland. I've also contributed entries to encyclopedias published by Oxford University Press and written articles for several compilation books, such as the Proceedings of the Oxford Symposium on Food and Cookery. The five books I've written include an award-winning cookbook about the regional cuisines of Spain, a travel memoir and an additional cookbook about my life in Siberia, and a history of the University of Maryland's education programs around the world. It's such a pleasure to travel around the world, experience new places, eat local foods, interview interesting people, and delve into library resources dating back hundreds of years. I love immersing myself in the research and-for cookbooks-developing and testing the recipes. ![]()
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