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National cuisines of the peoples of the USSR. In 2 volumes

39.99 €
In stock
National cuisines of the peoples of the USSR. In 2 volumes
39.99 €
In basket
The history of cooking, national characteristics, time, dishes, products — all the subtleties of each of them are described in detail by the great V. V. Pokhlebkin, the national pride of Russia in the field of culinary art. After all, the main differences between national cuisines are not what or from what they cook, but how, with what techniques, in what cultural environment. It is these details, these technological "little things" that are the main ones for forming the special taste of dishes. That is why it is extremely important, when reading the recipes and comments of this amazing author, to pay attention to the description of the preparation of products and the technology of their preparation, to special methods and techniques of culinary processing, which are often a more important condition for success than the composition of the products.

Volume 1 presents Russian and Soviet, Ukrainian and Belarusian, Moldavian, Georgian, Armenian and Azerbaijani cuisines.

Volume 2 presents the Baltic: Latvian, Lithuanian and Estonian; Central Asian: Uzbek, Tajik and Turkmen, Kyrgyz and Kazakh cuisines. Several chapters are devoted to the cuisines of small peoples of Russia and the fraternal Chinese people.
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