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When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger—of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.
Traditional Chinese edition of Cabbage and Caviar: A History of Food in Russia
Let enticing tales, practical tips, and recipes both stunningly simple and tastefully elaborate point the way beyond "farm to table" to the truly wild foods of our streams and forests.
"250 of master chef Jacques Pâepin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup"--
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
Niklas began as a waiter at the famed Esplanade Hotel in Hitler-era Berlin. Then he moved to Los Angeles, where his Bistro and Bistro Garden became two of the city's most renowned celebrity watering holes. In this history of his relationships with such stars as Marilyn Monroe and Humphrey Bogart, Niklas provides a spirited account of the stars' enduring quest for the corner table. photos.
Stealing the Show is a study of African American actors in Hollywood during the 1930s, a decade that saw the consolidation of stardom as a potent cultural and industrial force. Petty focuses on five performers whose Hollywood film careers flourished during this period—Louise Beavers, Fredi Washington, Lincoln “Stepin Fetchit” Perry, Bill “Bojangles” Robinson, and Hattie McDaniel—to reveal the “problematic stardom” and the enduring, interdependent patterns of performance and spectatorship for performers and audiences of color. She maps how these actors—though regularly cast in stereotyped and marginalized roles—employed various strategies of cinematic and extracinematic performance to negotiate their complex positions in Hollywood and to ultimately “steal the show.” Drawing on a variety of source materials, Petty explores these stars’ reception among Black audiences and theorizes African American viewership in the early twentieth century. Her book is an important and welcome contribution to the literature on the movies.
Five hungry kids, a husband in the NFL, and staying in shape—popular blogger Christy Denney has her work cut out for her in the kitchen. Her solution? Simple, quick, and mouthwatering recipes. The Girl Who Ate Everything compiles all of Christy’s favorite tried and true recipes, as well as brand new and equally tasty ones created just for this book. From Chicken Pot Pie Crumble to Cinnamon Roll Sheet Cake, these recipes will have your family begging you for more!