Mastering the Art of Soviet Cooking: A Memoir of Food and Longing - Anya Von Bremzen


“Soviet cooking” seems like an oxymoron, considering that during most of the USSR’s existence food was in short supply. Yet in Mastering the Art of Soviet Cooking (Crown, $26), award-winning food writer Anya Von Bremzen gives us a fascinating and often surprising look at the history of the USSR and her own family through the lens of food (or the lack thereof). She is a talented memoirist, and the book is much more than just a list of recipes and favorite dishes. Von Bremzen and her mother recreate classic pre-Revolution fare, prepare Stalin’s Deathday Dinner, and devise their own version of Salat Olivier (which Von Bremzen calls a “salady Soviet icon”). This touching memoir is a must-read regardless of your familiarity with Soviet cuisine (and yes, a recipe for borscht is included in the back).

Mastering the Art of Soviet Cooking: A Memoir of Food and Longing By Anya von Bremzen Cover Image
ISBN: 9780307886828
Availability: Backordered
Published: Crown - September 16th, 2014

The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden - Alice Waters

Just as Alice Waters has earned a prominent place in American culture for championing organic foodstuffs and sparking a culinary revolution, The Art of Simple Food has earned its place in many a kitchen as an elegant workhorse. With straightforward recipes that can easily be riffed upon and adapted to the changing seasonal bounty, the book has immediate, fresh appeal. Now it’s joined by the even more ardently veggie-centric The Art of Simple Food II (Clarkson Potter, $35). This companion volume addresses cooking from the home garden, and whether you have long toiled in an edible garden or are just beginning to consider dabbling with small containers, you’ll find encouragement both practical and gastronomical here. Waters proffers seasoned advice about seed varieties and gardening methods, and tops them off with preparation suggestions for every stage of harvest. In her introduction, Waters heralds today’s need (environmental, ethical, cultural, culinary) for “gastronome gardeners” in the style of Thomas Jefferson; now you can be one of them!

The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden: A Cookbook By Alice Waters Cover Image
ISBN: 9780307718273
Availability: Backordered
Published: Clarkson Potter - October 29th, 2013

Ottolenghi: The Cookbook - Yotam Ottolenghi, Sami Tamimi

Yotam Ottolenghi has done it again. Or more precisely he already did it, again. Written six years before his blockbuster, Jerusalem, but only now released in the U.S., Ottolenghi (Ten Speed, $35) presents a collection of well-tested and well-loved recipes from the chef’s eponymous London restaurants. This is a very different cookbook from Jerusalem; where that one was a document of social history and exploration, Ottolenghi offers approachable, weeknight cooking. It’s less complex but also a lot less daunting. The ingredients are more familiar, but it offers the same focus on freshness and unexpected flavor connections that thrilled home cooks in Jerusalem. And while there’s an illuminating section on the baked goods that his restaurants are famous for, the stars in Ottolenghi’s repertoire will always be the vegetables. His combinations are the best in the business, and he usually adheres to a happy trinity, with a main ingredient and two surprising counterpoints: baked okra with tomatoes and ginger, cucumber and poppy seed salad, crushed new potatoes with horseradish and sorrel.

Ottolenghi: The Cookbook By Yotam Ottolenghi, Sami Tamimi Cover Image
ISBN: 9781607744184
Availability: In Stock—Click for Locations
Published: Ten Speed Press - September 3rd, 2013