Russian Food since 1800

Pre-1917

Praskov’ya Aleksandrova-Ignat’eva, Prakticheskie osnovy kulinarnogo iskusstva; Sostavleno prepodavatel’nitsei povarskogo iskusstva v Peterburge P. P. Aleksandrovoi. Rukovodstvo dlya kulinarnykh shkol i dlya samoobucheniya s 100 risunkami. S prilozheniem kratkogo populyarnogo kursa myasodeleniya magistra veterinarnykh nauk M. A. Ignat'’va (St Petersburg: Tipografiya E. Evdokimova, 1899).

Praskov’ya Aleksandrova-Ignat’eva, Prakticheskie osnovy vegetarianskogo stola (St Petersburg: A. S. Suvorin, 1914).

Ekaterina Avdeeva, Ruchnaya kniga opytnoi russkoi khozyaiki (1842) (Moscow: Tipografiya voenno-uchebnykh uchrezhdenii, 1846).

______, Vkusnyi i deshevyi stol: Povarennaya kniga, rukovodstvo k izgotovleniyu deshevogo i vkusnogo stola (4^th edn. [of Ruchnaya kniga]; St Petersburg: Tipografiya knyazya V. V. Obolenskogo, 1877).

Petr Kuleshov, Svinovodstvo (Moscow: P. K. Pryashnikov and V. N. Marakuev, 1893).

Vasily Lyovshin, Slovar’ povarennyi, prispeshnichii, kanditorskii i distillatorskii: Soderzhashchii po azbuchnomu poryadku podrobnoe i vernoe nastavlenie k prigotovleniyu vsakago roda kushan'ya iz frantsuzskoi, nemetskoi, gollandskoi, ispanskoi i anglinskoi povarii; pirozhnago, dessertov, varenii, salatov, vod, essentsii, ratafia, likerov; dvoeniyu vodok, i p.; takzhe i k uchrezhdeniyu stola s planami podach, uslugi i proch. i s prisovokupleniem v osoblivykh paragrafakh polnoi meshchanskoi povarni I novoi; ravnym obrazom povaren avstriiskoi, berlinskoi, bogemskoi, saksonskoi i ruskoi (Moscow: Universitetskaya tipografiya, 1795-1797).

_______, .Psovoi okhotnik, ili Osnovatel’noe i polnoe nastavlenie o zavedenii vsyakogo roda okhotich’ikh sobak voobshche i osobenno: o vyderzhanii i obuchenii onykh; o korme ikh; o boleznyakh, lekarstvakh i o predokhranitel’nykh sredstvakh ot onykh; o psarnom dvore i ustroistve onago; o dolzhnosti lovchago, korynichago, doezzachago, stremyannago, psarei i okhotnikov; ob okhotnich’ikh snaryadakh i snastyakh; o ikh orudiyakh, kak-to: o porokhe, ruzh’yakh, shtutserakh i drobovnikakh, s nastavleniem, kak vybirat’, popravlyat’ i sberegat’ ikh, i o drugikh oruzhiyakh, i o sposobe strelyaniya zverei vsyakago roda; o raznimanii i rasplastyvanii dichiny; o okhotnich’ikh loshadyakh i o kachestvakh ikh; o sposobakh sokhranyat’ loshadei i pol’zovat’ v povrezhdeniyakh, i pr. S prisovokupleniem kratkoi estestvennoi istorii vsekh zverei, koikh mozhno dobyvat’ v Rossii, i kak prostykh, tak i sekretnykh sredstv, dlya lovli ikh upotreblyaemykh. (Moscow: Tipografiya S. Selivanovskogo, 1810).

Ol’ga Merezhkovskaya, Sovety khozyaikam (Paris: no publisher, c. 1950). (Based on her regular column in Vozrozhdenie newspaper in the 1930s.)

Molochnoe khozyaistvo: syrovarenie i skotovodstvo. S prilozheniem rukovodstva k ukhodu za rogatym skotom, sposobov vrachevaniya razlichnykh nedugov skota, predokhraneniya ego ot zaraz i poval’nykh boleznei, i izlozhenie pravil ustroistva molochnogo khozyaistva na artel’nom nachale, vvedennoe v Rossii N. Vereshchaginym i odobrennoe zemstvami razlichnykh gubernii. Sostavlennoe po noveishim russkim i inostrannym istochnikam i trudam izvestnykh spetsialistov, kak-to: pridvornyi veterinara Paskeivha, professora Mendeleeva, L. Chernyaeva i dr. Ed. D. Serov (St Petersburg: Russkaya knigopechatnya, 1872).

Natal’ya Nordman-Severova, Povarennaya kniga dlya golodayushchikh. Posvyashchaetsya PRESYSHCHENNYM. Zametki s natury. 11-ya tysyacha, dopolnennaya retseptami “Zelenogo stola” (St Petersburg: Tipografiya Pervoi Sankt-Peterburgskoi trudovoi arteli, 1913).

Elena Molokhovets, Podarok molodym khozyaikam, ili Sredstva k umen’sheniyu raskhodov v domashnem khozyaistve: V nem zaklyuchaetsya: reestr ezhednevnykh obedov na tselyi god i 1500 opisanii domashnikh zapasov i raznykh kushanii (Kursk: tipografiya Gubernskogo pravleniya, 1861).

______, Podarok molodym khozyaikam, ili Sredstva k umen’sheniyu raskhodov v domashnem khozyaistve (St Petersburg: Tipografiya N. N. Klobukova, 1901) <(http://www.runivers.ru/lib/book3140/10042/>. (Accessed 1 February 2023).

Vladimir Odoevsky, Kukhnya: lektsii gospodina Pufa, doktora entsiklopedii i drugikh nauk o kulinarnom iskusstve, ed. A. S. Denisenko (St Petersburg: Izdatel’stvo Ivana Limbakha, 2007).

Nikolai Osipov, Starinnaya ruskaya khozyaika, klyuchnitsa i stryapukha; ili Podrobnoe nastavlenie o uprigotovlenii nastoyashchikh starinnykh rossiiskikh kuzhan’ev, zaedok i napitkov; o razlichnykh predmetakh kasayushchikhsya do khozyaistva; o sberezhenii i zagotovlenii v prok vsyakikh pripasov po samomu starinnomu rossiiskomu obychayu i vkusu. Raspolozhennaya vtorichno po azbuchnomu poryadku, S prisovokupleniem k tomu vnov’ mnogikh veshchei, kasayushchikhsya do zhenskago domashnyago khozyaistva (2^nd edn.; St Petersburg: Tipografiya F. Meiera, 1794).

O skotovodstve v imeniyakh i na fermakh: (Moscow: Komissiya Vtoroi Vserossiiskoi vystavki rogatogo skota, 1872).

Parizhskii povar ili Povarennaya kniga, soderzhashchaya v sebe vse otnosyashcheesya k gorodskoi kukhne, kak-to: neobkhodimye predvaritel’nye zagotovleniya dlya onoi; raznyya kushan’ya iz myasa, dichi, domashnikh ptits i ryby, na primer: pokhlebok, sousov, zharkago, pirogov i pastetov; kanditerskiya prigotovleniya voobshche; kushan’ya dlya zdorovykh, i, osobenno, bol’nykh i vyzdoravlivayushchikh; kratkiya, no vernyya pravila zagotovlyat’ v prok myasa, ogorodnyya ovoshchi, yaitsa i proch. iskusstv. Perevod s frantsuzskago 2-go izdaniya.s Sochinenie Al’berta, glavnogo povara kardinala Fesha (translated from the French) (Moscow: Tipografiya S. Selivanovskogo, 1825).

I. M. Radetsky, Al’manakh gastronomov, zaklyuchayushchii v sebe tridtsat’ polnykh obedov, oznachennykh zapiskami russkimi i frantsuzskimi, pravila dlya zakrytyiya stola, sluzheniya za onym, poryadok vin, t.e. kakoe imenno za kotorym kushan’em podaetsya, i prakticheskoe rukovodstvo dlya kukhni (2 vols.; St Petersburg: Tipografiya Otdel’nogo korpusa vnutrennei strazhi, 1853).

Mariya Redelin, Dom i khozyaistvo (3^rd edn.; St Petersburg: A. F. Marks, 1900).

S. Rogal’skaya, Semeinyi stol: Povar. kn., zaklyuchayushchaya yasnye na opyte osnov. ukazaniya s oznacheniem nuzhnykh proportsii dlya prigotovleniya vkusnykh deshevykh i prostykh 1000 raznykh blyud kak skoromnykh, tak i postnykh, ravno pashtetov, pirozhnykh, morozhenogo, kremov, zhele i konservov. S pril. podrob. opisaniya uborki stola, zagotovleniya vprok i pokupki provizii (St Petersburg: M. O. Vol’f, 1865).

A. A. Ryndina, Obshchedostupnaya povarennaya kniga (St Petersburg: Izdatel’stvo A. A. Ryndinoi, 1905).

‘Boris Volzhin’ (Vladimir Burnashev), Entsiklopediya russkoi opytnoi gorodskoi i sel’skoi khozyaiki,klyuchnitsy, ekonomki, kukharki, skotnitsy i ptichnitsy. Soderzhashchaya v sebe nastavleniya i rukovodstva po vsem otraslyam gorodskogo i sel’skogo khozyaistva, izvlechennye iz 40, 50, i 60 letnikh opytov russkikh khozyaek Borisom Volzhinym (St Petersburg: Izdatel’stvo knigoprodavtsa Vasil’ya Polyakova, no date – 1842 by censorship stamp).

Ol’ga Zelenkova (as ‘Vegetarianka’), Ya nikogo ne em! 365 vegetarianskikh menyu i rukovodstvo dlya prigotovleniya vegetarianskikh kushanii (2^nd, expanded edn., St Petersburg: A. S. Suvorin, 1909).

Post-1917

L. Ya. Auerman, Pshenichnyi khleb: Syr’e. Proizvodstvo. Sorta (Moscow: Tsentrosoyuz, 1929).

______, Tekhnologiya khlebopecheniya (Moscow: Snabtekhizdat, 1933).

______, Tekhnologiya khlebopekarnogo proizvodstva (1938) (7^th edn.: Moscow: Legkaya i pishchevaya promyshlennost’, 1972; 8^th edn., ibid., 1984).

M. S. Brodsky, V. S. Kokhan, and I. A. Shapiro Tovarovedenie pishchevykh produktov: Rukovodstvo dlya rabotnikov kooperatsii i gostorgovli (Leningrad: Ekonomicheskoe obrazovanie, 1928).

M. S. Brodsky, V. S. Kokhan, and I. A. Shapiro Tovarovedenie pishchevykh produktov (Leningrad: Lensnabtekhizdat, 1933).

R. P. Kengis, Prigotovlenie muchistykh izdelii v predpriyatiyakh obshchestvennogo pitaniya (Moscow: Gostorgizdat, 1951).

______ and P. S. Markhel’, Domashnee prigotovlenie tortov, pirozhnykh, pechen’ya, pryanikov, pirogov (Moscow: Pishchepromizdat, 1959). (Reprinted 1966, 1967, 1968, 1981, 1986, 1991, 1993, 1994).

______, Izdeliya iz testa. (Biblioteka povara) (Moscow: Gostorgizdat, 1958).

Kniga o vkusnoi i zdorovoi pishche (Moscow: Pishchepromizdat, 1939).

Kniga o vkusnoi i zdorovoi pishche (Moscow: Pishchepromizdat, 1945).

Kniga o vkusnoi i zdorovoi pishche (Moscow: Pishchepromizdat, 1948).

Kniga o vkusnoi i zdorovoi pishche (Moscow: Pishchepromizdat, 1952).

Kniga o vkusnoi i zdorovoi pishche (Moscow: Pishchepromizdat, 1955).

Kniga o vkusnoi i zdorovoi pishche (Moscow: Pishchepromizdat, 1964).

Nikolai Kovalyov, Russkaya kulinariya (Moscow: Ekonomika, 1972) (reprinted 1981, 1985, 1990, 2000).

Kulinariya, comp. L. S. Akulov et al. (Moscow: Gostorgizdat, 1955).

A. V. Markov, Zasolka tomatov (Moscow and Leningrad: Koiz [Kooperativnoe izdatel’stvo],1933).

Rybnaya kukhnya (Moscow: Legkaya i pishchevaya promyshlennost’, 1984).

Vil’yam Pokhlebkin, Natsional’nye kukhni nashikh narodov (Moscow: Pishchepromizdat, 1978).

_______, Tainy khoroshei kukhni (1980) (Moscow: Tsentropoligraf, 2006).

_______, Zanimatel’naya kulinariya (1983) (Moscow: Agropromizdat, 1986).

_______, Kushat’ podano! Repertuar kushanii i napitkov v russkoi klassicheskoi dramaturgii s kontsa XVIII do nachala XX stoletiya (Moscow: Artist. Rezhisser. Teatr, 1993).

_______, Bol’shaya entsiklopediya kulinarnogo iskusstva: vse retsepty Vil’yama Pokhlebkina (Moscow: Tsentropoligraf, 2001).

I. P. Tsyplyonkov, Povarennaya kniga: 200 blyud dlya domashnego stola (Moscow: Gostorgizdat, 1939).

Marina Zarina, Uchis’ khorosho stryapat’! (Moscow: Krest’yanskaya gazeta, 1928).