CULINARIA RUSSIA. (Trutter Marion)

Most people have heard of blini, borscht and pirozhki (relatives of the pirogi), but whats the story behind these traditional Eastern European dishes While vodka, caviar and Crimean sparkling wine found their way onto the shelves of Western European supermarkets a long time ago, Russian cuisine is just starting to be discovered. This new book in the popular Culinaria series presents an extraordinarily varied and fascinating multi-ethnic cuisine. Learn about the great variety of Russian appetizers, called sakuksi; about the Siberians favorite dish, a kind of filled pasta called pelmeni; how Ukrainian ravioli are made; warenyky, the Georgian national dish or chatschapuri, the traditional Armenian festive meal; or about Azerbaijans summer-fresh vegetable dishes. In this stunningly illustrated volume, the authors present you with the entire range of cuisine enjoyed in this fascinating part of the world, enticing you to discover new culinary terrain! The book itself: 368 pages Format: 26.8 x 31.2 cm Book block: ca. 3 cm Approximately 900 illustrations Four-color throughout Hardcover with dust jacket Editor: Marion Trutter spent a year abroad in Mexico and then studied Spanish Literature, American Studies, and Communication Studies in Munich. She was an editor at a well-known travel magazine for several years and has been self-employed since 1992. She has written a great number of culinary reportages about regions all over the world for renowned magazines and newspapers, and she is the editor of Culinaria Spain in the same series. Ms Trutter is currently a freelance journalist, focusing her work on cultural issues, travel, countries and food. For this volume, she has brought together seven knowledgeable authors who present their cultural expertise vividly and competently. Photographer: Photographer Gregor M. Schmid lives in Munich. His work spans a wide spectrum; national/cultural and food themes are one of his emphases.