The Food and Cooking of Eastern Europe, first published in 1989 and a companion volume to Lesley Chamberlain s acclaimed The Food and Cooking of Russia, surveys the rich and diverse food cultures that were known to few people in the West during the half century when Europe was divided. It contains more than two hundred recipes interwoven with historical background and notes from the author s extensive experiences traveling through Central and Eastern Europe. When originally published this practical cookbook revealed how the world s most delicious sausages, goulash and...

Lesley Chamberlain lived in Soviet Russia in 1978 79 and recorded her experiences in the form of two hundred recipes interwoven with details of Russian culture and history and her own practical advice. From blini to cabbage soup, and caviar eggs to Russian salad, she reveals the continuity of Russian life, despite political repression, in which the bourgeois cooking of the nineteenth century coexisted with old dishes dictated by the church calendar and new inventions to make do with the frequent shortages of vital ingredients under the Soviets.First published in 1982, this fine collection of...