Russian Cuisine in Exile, by Pyotr Vail and Alexandr GenisI bought this book many years ago in a basement book store somewhere in Moscow, but it wasn't until quite recently that I was able to appreciate it. I think I had to go through years of trial and error in the kitchen followed by mother-in-law boot camp to be worthy of the wisdom Vail and Genis share in Russian Cuisine in Exile, namely: put the garlic in the soup after you've turned off the heat. You'll get more bite that way.
No comments:
Post a Comment