Russian kitchen. Pokhletkin V.V.

In front of you - "Russian cuisine" V.V. Pokhletkina. A clearly illustrated book of specially selected, most remarkable, original and characteristic dishes of Russian cuisine.

Pokhletkin writes that in any other national cuisine there is no such variety of soups as in Russian. Seven large groups: cold soups (Tyuri, okroshki, tops), stew, laps-laps with meat, mushroom and milk gamut, cabbage soup, pickles and hodgepods, ear and feces, soups on a grip and vegetable base.

Second dishes: jelly, hot, game, fish dishes. A whole poem about the preparation of mushrooms.

Roman about cereals: Smolenskaya, Kostroma, Belevskaya, buckwheat crumbly and milk, and even downy, Guryevskaya and more, and more.

The crown of the celebration - pancakes and pies (preparation of dough, pastries, species, fillings), as well as gingerbread cookies and a downward with kvass.

We cook every day from the listed dishes. This is our centuries -old tradition, our table, our foundation. The author posted recipes with manic accuracy and the most correct concentration of taste - take a word!