Gossip - Predictions - Photos - News
Politics - Opinion - Weather - Cooking
A mother and daughter relive their memories of 20th-Century Russian history through its food...
Born in a surreal Moscow communal apartment where eighteen families shared one kitchen, Anya von Bremzen grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at school, and longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy and, finally, intolerable. In 1974, when Anya was ten, she and her mother fled to the USA, with no winter coats and no right of return. These days, Anya is the doyenne of high-end food writing. And yet, the flavour of Soviet kolbasa, like Proust's madeleine, transports her back to that vanished Atlantis known as the USSR .
In this sweeping, tragicomic memoir, Anya recreates seven decades of the Soviet experience through cooking and food, and reconstructs a moving family history spanning three generations. Her narrative is embedded in a larger historical epic: Lenin's bloody grain requisitioning, World War II starvation, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's disastrous anti-alcohol policies and the ultimate collapse of the USSR. And all of this is bound together by Anya's sardonic wit, passionate nostalgia and piercing observations. Mastering the Art of Soviet Cooking is a book that stirs the soul as well as the senses.
About the Author
As a child in the Soviet Union, Anya von Bremzen was the granddaughter of the former head of Naval intelligence, and thus a bona fide member of the nomenklatura. She was also the daughter of a disaffected dissident, a child actress and a piano prodigy. Then, because of political repression, she and her mother fled to America and Anya reinvented herself as one of the most accomplished food writers of her generation: the author of five acclaimed cookbooks, the recipient of three James Beard awards, and a contributing editor at Travel + Leisure magazine. She divides her time between New York City and Istanbul.
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.
Teaching and Learning Experience:
The text's time-tested approach is further enhanced with MyCulinaryLab, a dynamic online learning tool that helps you succeed in the classroom.
- MyCulinaryLab enables you to study and master content online-in your own time and at your own pace
- Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
- A wealth of chapter features helps you learn, practice, and retain concepts
0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package
Package consists of:
0133458555 / 9780133458558 On Cooking Update
0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update
Latest News Headlines Articles
Latest News Headlines Books