Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein

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Notes about this book

  • PQPantry on February 07, 2020

    Dara Goldstein crafted a book that takes the reader beyond the cities of Russia to the villages and hamlets where traditions are maintained despite weather, politics, and economic influences. I found the writing to be engaging, providing insights into the “real Russia”. Historical and literary information enhanced the stories of how different dishes were developed and why they remain part of the Russian culture. I was surprised at the number of fermented recipes and the varied use of buckwheat. Recipes that are now part of my repertoire include: Puff Pies, Twenty Minute Pickles, Beet Salad, Roasted Radishes, Hot Cranberry Sauce and Roast Lamb with Kasha. While this is an interesting book (I taught high school World History for many years), I don’t know that I will attempt many of the recipes as I don’t have experience using some of the ingredients. I received this book from @tenspeedpress to give my unbiased opinion.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ... is a chance to experience Russian culture that is approachable and exciting. Darra provides us a fascinating education in all things Russian and we are the better for soaking up her expertise.

    Full review
  • ISBN 10 0399580395
  • ISBN 13 9780399580390
  • Published Feb 04 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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.

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