Translation of Russian original title: Belorusska i︠a︡ kukhni︠a︡
|Statement||V. A. Bolotnikova, ... [et al.] ; Design by Y. M. Tiurin|
|Contributions||Bolotnikova, V. A.|
|The Physical Object|
|Pagination||119 p. :|
|Number of Pages||119|
Belarusian cuisine may be a unique niche to anyone outside of Eastern Europe, but Alexander Bely has put so much love and care in to this book that it makes it a very top tier cookbook. The recipes are explained with history behind them, something that is very precious since the squashing of Belarusian culture during the communist regime.5/5(4). Baking Pie Cake Cream Dessert Belarus Byelorussian national cuisine Russian Culinary Recipes Cooking USSR. Belarus cuisine. National Baking pies cakes Russian Cookbook. Book Condition:Very Good. A nice addition to any collection!Seller Rating: % positive. Belarusian cuisine may be a unique niche to anyone outside of Eastern Europe, but Alexander Bely has put so much love and care in to this book that it makes it a very top tier cookbook. The recipes are explained with history behind them, something that is very precious since the squashing of Belarusian culture during the communist s: 4. — Midwest Book Review "The region's flavorful cucina povera (peasant cuisine) is the subject of The Puglian Cookbook, a new book from Chicago-based Viktorija Todorovska, a passionate ambassador of the oft-overlooked area. Of 's nearly , cookbooks, hers is one of only three focusing on Puglian cooking, and it catalogs the area.
In our Russian recipes cookbook you'll find a great number of palatable dishes (hors-d'oeuvres, main courses, desserts, beverages etc.) from ancient times to the present. With our help you'll taste and find out tales about the most popular ethnic dishes of Russian, Ukrainian, Byelorussian, Georgian, Armenian and other cuisines. Byelorussian cuisine. Minsk: Uradzhai, (OCoLC) Document Type: Book: All Authors / Contributors: V A Bolotnikova; L M Vapelnik; I P Korzun; L D Markova; D K Shapiro; Y M Tiurin; A A Weise; B V Sokolov. From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics/5(34). Cuisine of Bosnia and Herzegovina (Bosnian / Herzegovinan) Cuisine of Bulgaria (Bulgarian) Cuisine of Czechia (Czech) Cuisine of Denmark (Danish) Cuisine of Estonia (Estonian) Cuisine of Finland (Finnish) Cuisine of France (French) Cuisine of Georgia (Georgian) Cuisine of Germany (German) Cuisine of Greece (Greek) Cuisine of Hungary (Hungarian.