Богато иллюстрированное эксклюзивное подарочное издание на английском зыке.
Составной переплёт ручной работы из натуральной кожи 2 видов. Форзац из дизайнерской бумаги. 2 бинта на корешке, ручной обработки. Каптал золотой из натуральной кожи. Обрез блока торшонированный золотой. Тиснение блинтовое, золотой и цветной фольгой.
The present-day notions about Russian cuisine are markedly diluted by fashionable foreign influences. For example, the latest fashion trend is "new Russian cuisine" that strives to break out beyond the limits of authentic Russian culinary art and is an emerging market demand. All fashionable trends, however, fade away quickly, whereas a demand for true things is stable and not dependent on time.A simplified approach of the present-day man in the street takes out from the huge cultural layer of traditional Russian cuisine only most popular national dishes, such as "borscht and kasha", revealing no much interest in the amazingly rich culinary heritage of our ancestors. It seems rather patriotic and suitable for us in this context to popularize varied Russian culinary culture, and, if not to be overly modest, even to engage in educational work in this field. For some time (the Podvorye restaurant is more than 20 years old) the most interesting part of our work were regular professional seminars, the aim of which was a profound study of and research into multinational Russian culinary art. As a result of these professional discussions and investigations, held for many years, old dishes have been revived and new exciting recipes introduced. But all these dishes are authentic Russian ones and we regard them as highlights of our restaurant. Our teacher and guide in this work certainly is William Pokhlebkin, a maestro of Russian culinary art. We recommend this magnificent scholar's legacy for reading and thorough study to the contemporary Pleiades of ambitious cooks, for whom the Russian language and culture are native.A restaurateur and philanthropist, owner of the PODVORYE Russian restaurant, Sergey Gutzeit
