Markevitch Marie A. The Epicure in Imperial Russia

San Francisco: The Colt Press, 1941. — 103 p.In former times Russian cooking was very little known outside of the country except by certain tourists returning from old Russia of the Tsars, or by the rare and privileged guests of two or three families of Russian princes who established their winter residences abroad. During recent years, however, one rarely meets an epicure or food enthusiast who has not tasted caviar or Vodka. Chefs from the kitchens of the Imperial family or from the famous restaurants of Moscow and St. Petersburg are scattered throughout the world, where they have founded those celebrated restaurants and grocery shops which render such service to their countrymen. Numerous people of other races have become frequenters of these establishments, for even those maintaining the most modest appearances and prices offer ever delicious Zakouskis and Bortsch.
Many hostesses after having become acquainted with these savory foods have wanted to serve Russian dishes at their own table. It is for the·m that this little book has been drawn up.
It is indeed a guide to the mysteries of the Russian table, and not a complete treatise on cookery. It is addressed to persons already initiated into the rules of good cooking in general, and it discusses only dishes which are authentically Russian.
At times, adaptations have had to be made. One commodity has had to be replaced by another, a fish of the Volga by one from our regions, a bird of the steppes by game from our mountains and forests; but we have preserved throughout the essential character of the culinary art of lmperial Russia.A brief History of Russian Cooking
Zakouskis (hors d 'oeuvres)
Soups
Accompaniments to Soups
Entrees
Fish and Shellfish
Meats
Poultry and Game
Pastry
Sweets
Ritual Dishes
Characteristic Menus