'Joyce Toomre . . . has accomplished an enormous task, fully on a par with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous.' —Tatyana Tolstaya, New York Review of Books 'Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century.' —Julia Child, Food Arts 'This is a delicious book, and Indiana University Press has served it up beautifully.' —Russian Review ' . . . should become as much of a classic as the Russian original . . . dazzling and admirable expedition into Russia's kitchens and cuisine.' —Slavic Review 'It gives a delightful and fascinating picture of the foods of pre-Communist Russia.' —The Christian Science Monitor First published in 1861, this 'bible' of Russian homemakers offered not only a compendium of recipes, but also instructions about such
