Russian Cuisine

«What would I do if I sold Russian Cuisine by V.V. Pokhlebkin? - I would say that this is the great V.V. Pokhlebkin, known by all older generations; - I would convince that Russian cuisine is very much in trend right now: at exhibitions everywhere they were asking about pancakes and pies; - I would explain that no one can explain better than Pokhlebkin how to bake bread, make cabbage soup, roast meat, bake pies, make real Easter cottage cheese, brew kvass, infuse sbiten. Pokhlebkin, as a unique scholar and the most meticulous person in the world, got to the heart of the matter. He also had an outstanding gift of words; - I would show how the book is structured: first about the entire history of Russian cuisine, then Soviet cuisine, and then in this order: from cold soups, stews, cabbage soups, noodles to gingerbread and Easter cakes; - I would bring two designs of the book: in one, the stunning artist Elena Uvarova made the cover, and in the other, all the dishes present themselves to the buyer; - I would draw attention to the successful combination of the publication, themes, design, author, and price». — N. Petukhova, editor of the book