book. It’s the Fanny Farmer and Isabella Beeton of Russia’s 19th century." ?Julia Child, Food ArtsJoyce Toomre... has accomplished an enormous task, fully on a part 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... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia’s kitchens and cuisine." ?Slavic ReviewWhat a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." ?Nahum Waxman, Owner, Kitchen Arts & LettersWhat a joy to be introduced to Russia’s Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and ‘Drunken’ plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." ?Betty H. Fussell, author of I Hear America CookingFirst published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets’ advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture.Indiana-Michigan Series in Russian and East European StudiesAlexander Rabinowitc

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