Format:
Book
Author:
Title:
Edition:
First edition.
Publisher, Date:
New York : Crown Publishers, [2013]
Description:
viii, 338 pages : illustrations ; 24 cm
Summary:
Born in a surreal Moscow communal apartment where eighteen families shared one kitchen, the author grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at school, and longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy and, finally, intolerable.
Subjects:
Notes:
Includes bibliographical references (pages 333-338).
Contents:
Poisoned madeleines -- Feasts, famines, fables. 1910s : The last days of the Czars ; 1920s : Lenin's cake -- Larisa. 1930s : Thank you, comrade Stalin, for our happy childhood ; 1940s : Of bullets and bread ; 1950s : Tasty and healthy -- Anya. 1960s : Corn, Communism, caviar ; 1970s : Mayonnaise of my homeland -- Returns. 1980s : Moscow through the shot glass ; 1990s : Broken banquets ; Twenty-first century : Putin on the Ritz -- Mastering the art of Soviet recipes.
LCCN:
2013007787
ISBN:
9780307886811
0307886816
9780307886835 (ebk.)
0307886832 (ebk.)
Other Number:
828626861
System Availability:
5
Current Holds:
0
# Local items:
5
Control Number:
1031481
Call Number:
641.5947
Course Reserves:
0
# Local items in:
5
# System items in:
5
Find It
Map It
Fiction/Biography Profile
Genre
NonFiction
Culinary
Historical
Topics
Cooks
Cookbooks
Russians
Mothers and daughters
Family histories
Poverty
Cooking
Setting
Russia - Europe
- Eastern Europe
Time Period
-- 20th-21st century
Large Cover Image
Trade Reviews

  Library Journal Review

While the title suggests a massive volume of recipes, this work is actually a memoir of life in Soviet Russia. The book is -subdivided by decade, and von Bremzen (contributing editor, Travel + Leisure; The New Spanish Table) weaves her own memories together with stories from her grandmother and mother, beginning in 1910. The common denominator-and recurring touchstone-is food. The author vividly describes foods such as the kulebiaka, a towering pastry of fish, rice, and mushrooms, and salat Olivier, a French chef's extravagant creation that underwent a Soviet reformation, swapping carrots for crayfish and chicken for grouse and putting potatoes and canned peas at the forefront before the entire dish was smothered in mass-produced mayonnaise. Von Bremzen concludes with nine recipes. VERDICT A poignant history of everyday life in Soviet Russia and the author's personal journey to the United States, this volume is more likely to appeal to history buffs looking for a personal account than to foodies seeking a guidebook. For Russian cooking, see von Bremzen's James Beard Award-winning Please to the Table: The Russian Cookbook.-Rosemarie Lewis, Georgetown Cty. Lib., SC (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

  Publishers Weekly Review

Author of several international cookbooks, Moscow-born von Bremzen immigrated to U.S. shores with her mother in 1974. Here, she unlocks conflicted memories of her Soviet upbringing through reminiscences of certain dishes that became her very own "poisoned madeleines." The period covered by the book begins with the fall of the czar in 1917 and ends with the triumphant return of the mother-and-daughter duo to "Putin's mean petro-dollar capital" in 2011 in order to do their very own TV cooking show. Each decade is represented by foods that evoke emotional volumes: the fussy, decadent pre-Revolution aristocrat's diet of burbot liver and viziga gave way to Lenin's culinary austerity, exemplified by a spartan apple cake; the labor-intensive gefilte fish made by the author's Jewish grandmother in Odessa was deemed unpatriotic and was replaced by utilitarian kotleti (Russian hamburgers); and food shortages and the rationing of the 1940s prompted "sham" foods for the starvation diet. The fluctuating political winds of the Soviet state were harnessed in successive editions of the totalitarian culinary bible, The Book of Tasty and Healthy Food, where American and Jewish ingredients were unceremoniously deleted during the 1950s Cold War. Corn, caviar, mayonnaise, and vodka: for both von Bremzen and her mother, a teacher, these were the subjects of intense longing, as they endured living in a communal apartment with 18 other people and being abandoned by von Bremzen's father, as well as regimented schooling and harassment as Jews. Recipes included. Agent: Andrew Wylie, Wylie Agency. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.
Summary
A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations With startling beauty and sardonic wit, Anya von Bremzen tells an intimate yet epic story of life in that vanished empire known as the USSR--a place where every edible morsel was packed with emotional and political meaning. Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy--and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, in its full flavor, both bitter and sweet, Anya and Larisa, embark on a journey unlike any other: they decide to eat and cook their way through every decade of the Soviet experience--turning Larisa's kitchen into a "time machine and an incubator of memories." Together, mother and daughter re-create meals both modest and sumptuous, featuring a decadent fish pie from the pages of Chekhov, chanakhi (Stalin's favorite Georgian stew), blini, and more. Through these meals, Anya tells the gripping story of three Soviet generations-- masterfully capturing the strange mix of idealism, cynicism, longing, and terror that defined Soviet life. We meet her grandfather Naum, a glamorous intelligence chief under Stalin, and her grandmother Liza, who made a perilous odyssey to icy, blockaded Leningrad to find Naum during World War II. We meet Anya's hard-drinking, sarcastic father, Sergei, who cruelly abandons his family shortly after Anya is born; and we are captivated by Larisa, the romantic dreamer who grew up dreading the black public loudspeakers trumpeting the glories of the Five-Year Plan. Their stories unfold against the vast panorama of Soviet history: Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's disastrous anti-alcohol policies. And, ultimately, the collapse of the USSR. And all of it is bound together by Anya's passionate nostalgia, sly humor, and piercing observations. Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.
Table of Contents
Prologue: Poisoned Madeleinesp. 1
Part IFeasts, Famines, Fables
11910s: The Last Days of the Czarsp. 9
21920s: Lenins Cakep. 33
Part IILarisa
31930s: Thank You, Comrade Stalin, for Our Happy Childhoodp. 61
41940s: Of Bullets and Breadp. 87
51950s: Tasty and Healthyp. 117
Part IIIAnya
61960s: Corn, Communism, Caviarp. 147
71970s: Mayonnaise of My Homelandp. 175
Part IVReturns
81980s: Moscow Through the Shot Glassp. 209
91990s: Broken Banquetsp. 241
10Twenty-first Century: Putin on the Ritzp. 271
Part VMastering the Art of Soviet Recipesp. 299
Author's Notep. 329
Acknowledgmentsp. 331
Selected Sourcesp. 333
Librarian's View
Book
2013

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