• The Food and Cooking of Russia



The Food and Cooking of Russia


From Culinate

While living in Russia in the late 1970s, Lesley Chamberlain accumulated more than 200 recipes, representing the unique combination of techniques and styles that make up Russian cuisine. The result of her efforts is this collection that forms a unique cultural diary, noting how the church has affected attitudes about food, fusion of foreign styles into Russian, and the development of new dishes created during Soviet control due to food shortages.

Selected contents

All Books

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice