000			03821cam a2200433 i 4500
001			on1110659015
003			OCoLC
005			20200305132518.0
008			190724s2020 caua b 001 0 eng
010			_a 2019031494
040			_aICU/DLC _beng _erda _cDLC _dOCLCO _dYDX _dBDX _dOCLCF _dUKMGB _dPUM _dLTSCA _dNYP _dLMJ _dOCLCO _dYDX _dILC _dNFG
015			_aGBB9J4519 _2bnb
016	7		_a019633392 _2Uk
019			_a1100593859 _a1124954281 _a1125216315 _a1126554272 _a1137317040
020			_a9780399580390 _qhardcover
020			_a0399580395 _qhardcover
035			_a(OCoLC)1110659015 _z(OCoLC)1100593859 _z(OCoLC)1124954281 _z(OCoLC)1125216315 _z(OCoLC)1126554272 _z(OCoLC)1137317040
043			_ae-ru---
092			_a641.5947 _bG624
049			_aNFGA
100	1		_aGoldstein, Darra, _eauthor.
245	1	0	_aBeyond the north wind : _bRussia in recipes and lore / _cDarra Goldstein ; photographs by Stefan Wettainen.
250			_aFirst edition.
264		1	_aCalifornia : _bTen Speed Press, _c[2020]
300			_aviii, 307 pages : _bcolor illustrations ; _c27 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aThe flavors of Russia -- Introduction: chasing the past -- Drinks, preserves, and sauces -- Ferments -- Zakuski -- Pies, pancakes, and dumplings -- Soups -- Salads and vegetables -- Grains -- Fish -- Meat -- Sweets.
520			_a"100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and knack for storytelling brings to life a rarely seen portrait of Russia, its people, and its palate--with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world"-- _cProvided by publisher.
520			_aRussian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Goldstein has compiled traditional yet surprisingly modern recipes from the far northern corners of Russia. They feature ingredients and dishes that young Russians are rediscovering as part of their heritage. Some feature foods that are organic and honest, or old dishes that feel new again in their elegant minimalism. The anecdotes bring to life a rarely seen portrait of Russia, its people, and its palate, with essays on the little-known culinary history of this wild part of the world. -- adapted from publisher info
650		0	_aCooking, Russian. _971930
650		0	_aCooking _zRussia, Northern.
655		7	_aCookbooks. _2lcgft _92680
700	1		_aWettainen, Stefan, ; _ephotographer.
994			_aC0 _bNFG
999			_c307400 _d307400