(Russian) Lydia Liakhovskaya. Russian Cuisine.

Illus. with color photographs. 10.25x7.5", pictorial laminated wrappers. St. Petesburg: Ivan Fiordorov, 2000.

Translated from the Russian into English, this book contains the most traditional Russian fare, including roasted sturgeon, Podvoriye cutlets, Moscow rasstegai with meat and eggs, teatime pastries, etc. Traditions are explained and advice given for serving and enjoying which foods when. Fine.