National Cuisines of the Peoples of the USSR. Volume 2

William Vasilievich Pokhlebkin — a famous author of cookbooks, who first revealed culinary topics from a scientific and historical perspective.
In the book «National Cuisines of the Peoples of the USSR», he detailed the features of the cuisines of the former... 15 republics (Ukrainian, Belarusian, Moldovan, Georgian, Armenian, Azerbaijani, Kazakh, and Kyrgyz, Uzbek, Tajik, Turkmen, Estonian, Latvian, Lithuanian, and, of course, Russian as the basis of the RSFSR's cuisine). Each chapter begins with a historical overview of a particular national cuisine, products, and cooking features. It is followed by recipes with an introduction about the specifics of preparing a certain group of dishes as a whole. Such analysis of Soviet cuisine in general and a large number of specific dishes in particular has not existed and apparently will not exist anymore.
Therefore, this book is truly a precious gift to all admirers of V. Pokhlebkin's talent and those who cherish the history of our country.
Volume 2 presents Baltic cuisines: Latvian, Lithuanian, and Estonian, Central Asian: Uzbek, Tajik, and Turkmen, Kyrgyz and Kazakh cuisines.
Several chapters are dedicated to the cuisines of small peoples of Russia and the Chinese people.