mastering the art of soviet cooking review

Her and her mother decide to take on a project of cooking their way through the decades, in order to reflect on their personal and political history, which I think is an ingenious idea. Mastering the Art of Soviet Cooking is divided into sections based on the chronology of her family and the rise and fall of the Soviet Union. Sometimes it’s appropriate to even say “don’t judge a book by its title” and “don’t judge a book by its blurb on the back”. They say don’t judge a book by its cover.

But of course, since the word “Soviet” was in the title, I decided I would give it a chance, and I’m very glad I did. I have never actually (to the best of my own memory) read a book (other than a straight cookbook) about food, mostly because I don’t know much in the way of preparing it or judging what’s good or not besides “mmm, this is delicious/yuck this is awful”. The act of reading then buying is something new to me (I usually buy then read, and sometimes get stuck with books I don’t like), and I’m thoroughly enjoying it and so is my bank account.įormer citizen of the USSR, now a famous food critic, Anya Von Bremzen wrote her memoir, Mastering the Art of Soviet Cooking, as a story in memories, baked with nostalgia, drizzled with food.

I came across this book on my library’s ebook database (which I have really been digging lately), and ended up loving it so much I ordered a paperback copy of it before I’d even finished reading it, because I knew I had to have it. I am surprised that I haven’t written a review on here yet that has something to do with communism, the USSR, and food, considering my love of such things, but here it is. Mastering the Art of Soviet Cooking, by Anya Von Bremzen

Mastering the art of soviet cooking review