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Mastering the art of Soviet cooking : a memoir of love and longing
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Fiction/Biography Profile
Mothers and daughters
Family histories
Russia - Europe
- Eastern Europe
Time Period
-- 20th-21st century
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  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.
<p> 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   <br>   <br>      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, naively joyous, and 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.<br>      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, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.</p>
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
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