T-Bone Whacks and Caviar Snacks

This book records the cooking and shopping experiences of two American educators in Soviet and post-Soviet Russia, and is an excellent mix of research, experience, and recipes. And yes, some of the tales of privation–wonky stoves, uneven markets–are true, but there are also incredible foodways–dairy, foraging, and gardening.

This review appeared in the September 2018 issue of CHoWline, the monthly newsletter of the Culinary Historians of Washington, DC. Check us out!

About Appetite for Books

read, cook, eat, repeat
This entry was posted in Culinary Historians of Washington DC, cultural, full menu, history, international, politics, regional, travel and tagged , , , . Bookmark the permalink.

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