At the Table with Chekhov. What Was on the Table of the Genius Writer and the Heroes of His Books. Russian Cuisine of the 19th Century

«Who does not give due importance to nutrition cannot be considered a truly intelligent person», — said the genius of Russian literature A.P. Chekhov. He was a magnificent storyteller and a connoisseur of good food. The writer's favorite dish was crucian carp in sour cream: «Of the voiceless fish, the best is fried crucian carp...» Anton Pavlovich's hospitality reached the level of passion. There were always many people and treats at his dining table, and he described food in his works with special tenderness: «...they served sauce made of pigeons, some dish made of offal, roasted piglet, duck, partridges, cauliflower, dumplings, cottage cheese with milk, kissel, and finally, pancakes with jam». Some lines are impossible to read without drooling: «The kulebyaka must be appetizing, shameless, in all its nakedness, to tempt. <...> You start eating it, and the oil flows, like tears, the filling is fatty, juicy, with eggs, with offal, with onions...» The writer also loved pancakes: «How do they make pancakes? It is unknown... Only the distant future will find out...» V. Pokhlebkin noted that Chekhov made the culinary atmosphere an integral part of his plays, and he succeeded in this. Buy this interesting book, and you will enjoy reading and a wonderful selection of recipes from that time.