Foreigners who spend time in Russia soon discover two distinct worlds: the public Russia, often perceived as cold and shadowed, cautious and traditional; and the private Russia, where warmth and hospitality flourish over tea at a friend's kitchen table or sauteed mushrooms in a village dacha.
A Year of Russian Feasts invites you on an enchanting journey through Russia's vibrant traditions-from the lively springtime bliny festival and Easter feast to the serene beauty of a small village's natural bounty, a mystical quest for autumn mushrooms, and the festive spirit of Red Square during Christmas and New Year's celebrations. Along the way, experience the camaraderie of a vegetarian dinner in a communal apartment, the joy of a birthday party, the solemnity of a baptism, the charm of a tea party, and the celebration of a Russian wedding. Jones unveils how forty exquisite dishes have been lovingly preserved and passed down through the feast days of the Russian Orthodox Church, the gentle rhythm of country life, and a vast nation of undiscovered beauty.
This captivating glimpse into Russia is not merely about the country, but also the people at its heart, offering a chance to reconnect with a rich and colourful cultural heritage.
Rezensionen / Stimmen
'A trip filled with treats...a fascinating behind-the-scenes view of the place and the people' * Traveller * 'A perfect 'curl up in front of the fire' cookery and travel book' * Observer * Rich and hearty, the recipes evoke a strong sense of the Russian landscape * BOOKLIST * Always a joy to read...Charming and endlessly fascinating * HARVARD POST * A must-read for all armchair travellers, especially those that long for a taste of Russian culture -- Joyce Toomre * author of CLASSIC RUSSIAN COOKING *
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Transworld Publishers Ltd
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ISBN-13
978-1-4464-8878-2 (9781446488782)
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Schweitzer Klassifikation
A descendant of the Romanov dynasty, CATHERINE CHEREMETEFF JONES's grandfather was the great-great-great grandson of the last Czar Nicholas I. She attended La Varenne cooking school in Paris and worked for two-Michelin star chef Jean-Louis Palladin in Washington, DC. The author is married to a foreign service officer and they travel the world with their two children.
