National Cuisines of the Peoples of the USSR. Volume 1

The history of cooking dishes, national characteristics, time, utensils, products — all the nuances of each of them are detailed by the great V. V. Pokhlebkin, a national pride of Russia in the field of culinary arts. After all, the main differences between national cuisines lie not in what or from what they prepare, but in how, by what methods, and in what cultural environment.

It is precisely these details, these technological "trifles" that are essential for forming the unique taste of dishes.

That is why it is extremely important, when reading the recipes and comments from this amazing author, to pay attention to the description of product preparation and the technology of their cooking, to the special methods and techniques of culinary processing, which often are a more important condition for success than the composition of the products.

Volume 1 features Russian, Ukrainian, Belarusian, Moldovan, Georgian, Armenian, and Azerbaijani cuisines.