National Cuisines of the Peoples of the USSR

William Vasilyevich Pokhlebkin – a famous author of culinary books, who first revealed culinary themes from a scientific-historical perspective. In the book 'National Cuisines of the Peoples of the USSR,' he detailed the characteristics of the cuisines of the former 15 republics: Ukrainian, Belarusian, Moldovan, Georgian, Armenian, Azerbaijani, Kazakh, Kyrgyz, Uzbek, Tajik, Turkmen, Estonian, Latvian, Lithuanian, and of course, Russian. Each chapter begins with a historical reference about a particular national cuisine, products, and cooking features. Following are recipes with an introductory note on the specifics of preparing a particular group of dishes as a whole. Such an analysis of Soviet cuisine in general and a large number of specific dishes in particular has not been done and apparently will not be done again. Therefore, this book is truly a precious gift to all admirers of V. Pokhlebkin's talent and those who cherish history.