Darra Goldstein

100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST AND FORBES “A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate--with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.

Russia in Recipes and Lore [A Cookbook]

Beyond the North Wind

100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate--with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.

Recipes and Stories from Russia

Collection of 150 recipes from Scandinavia, from the founding editor of Gastronomica and the West's leading culinary authority on the cuisines of the European North. In this cookbook, Darra Goldstein explores the cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. Lushly photographic and rich in cultural scope, Fire and Ice features 150 achievable recipes that introduce home cooks to the glorious flavors of Nordic cooking.

Classic Nordic Cooking [a Cookbook]

Fire and Ice

Introduction -- The land and its flavors -- Hardship and hunger -- Hospitality and excess -- Coda : post-Soviet Russia.

A Brief History of Russian Food

The Kingdom of Rye

Willcox and Harriet Adsit Professor of Russian Darra Goldstein

This book, first published in 1994, was the first critical study to appear in English on Nikolai Zabolotsky, one of the great poets of twentieth-century Russia.

Play for Mortal Stakes

Nikolai Zabolotsky

"Every Georgian dish is a poem."—Alexander Pushkin According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

The Vibrant Culture and Savory Food of the Republic of Georgia

The Georgian Feast

A definitive modern cookbook on Russian cuisine, "A Taste of Russia" layers superbly researched recipes with informative essays on the dishes' rich historical and cultural context. With over 200 recipes on everything from borsch to blini, from Salmon Coulbiac to Beef Stew, from Marinated Mushrooms to Black Bread, Goldstein shows off the best that Russian cooking has to offer.

A Cookbook of Russian Hospitality

A Taste of Russia

Paul D. Buell

E. N. Anderson

Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.

Food Culture from East Asia to Turkey and Afghanistan

Asian Cuisines

2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes. Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

Classic Nordic Cooking [A Cookbook]

Michael Krondl

Laura Mason

Sidney Mintz

"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--

The Oxford Companion to Sugar and Sweets

Ellen Lupton

Cooper-Hewitt Museum

Deborah Menaker Rothschild

Williams College. Museum of Art

Drawing from Merrill C. Berman's spectacular international private collection of 20th-century posters, ads, photomontages, and graphic ephemera, this book showcases more than 200 examples of progressive graphic design from the 1920s and 1930s. The book accompanies a traveling exhibition through 1999. 100 color and 100 b&w illustrations.

Selections from the Merrill C. Berman Collection

Graphic Design in the Mechanical Age

A collection of 150 recipes for hearty, nourishing vegetarian dishes for the winter months, drawn from the world's coldest regions--from Norway to the high plains of Turkey--is accompanied by lore about their cultures. National ad/promo. Tour.

Recipes and Reflections for the Cold Season

The Vegetarian Hearth

Jennifer Goldsborough

Barbara Bloemink

Sarah Coffin

Eating is a social ritual. From dinner dates to everyday suppers, casual picnics to lavish feasts, dining brings people together for far more than satisfying the needs of the body. For centuries, cutlery has served as extensions of our hands, enriching how we experience food and the act of eating. Knives, forks, and spoons come between hand and mouth, articulating the experience of dining. Accompanying an exhibition at the Smithsonian's Cooper-Hewitt, National Design Museum (May 5 - October 29, 2006), Feeding Desire is the first book to showcase the Museum's astonishing permanent collection of American and European cutlery. Complementing and expanding on the content of the exhibition, seven original essays, accompanied by over two hundred lavish color and black-and-white illustrations, relate the surprisingly different histories of the knife, spoon, and fork, and reveal how cutlery has influenced food, fashion, design, mobility, hygiene, and consumption over the centuries. In addition, Feeding Desire looks toward the future of the tools of the table as we progress into the twenty-first century.

Design and the Tools of the Table, 1500-2005

Feeding Desire

Stephen Mennell

Council of Europe. Directorate General IV--Education, Culture and Heritage, Youth and Sport

Kathrin Merkle

The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.

Darra Goldstein

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