Salt & Time

Recipes from a Russian Kitchen

Salt & Time

By:  Timoshkina, Alissa
Mayson, Lizzie

9781623719210
$49.95 Hardback
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Available
2019/09/15
Interlink Books

Limited ***

7.5 X 9.8 in
240 pg



COOKING / Regional & Ethnic / Russian

Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake.

In Alissa Timoshkina’s words:

“Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia—or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches—revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.”

“If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic.”—Olia Hercules, author of Mamushka and Kaukasis


“In a debut that is simultaneously austere and sensuous, supper club host Timoshkina taps into the culinary history of Russia. Having lived in Siberia until age 15, she looks back to the foods of her youth, offering old-world dishes either as she remembers them or in modern variations. She recalls that squid poached in smetana sauce (sour cream) was the ‘ultimate comfort dish’ of her childhood, and then presents other rich recipes, such as profiteroles with chicken liver pâté, and an extravagant salmon and caviar blini cake. Burrowing into Russian history, Timoshkina recreates such dishes as a crayfish and spinach savory rice pudding that dates back to 1861 and a Napoleon cake that originated in 1912 to mark the 100th anniversary of the failed French invasion of Russia. Despite Siberia’s remote location, it is not without its international culinary influences: there is a Soviet-Korean ceviche called khe as well as an updated Polish stew, vegan bigos with smashed new potatoes. As for the traditional Russian vodka, Timoshkina shakes things up with four different infusions, including pine nut, and a silver birch tears cocktail that calls for a half-cup of sap from a silver birch. At once contemporary and classic, this collection provides an inviting introduction to a rugged cuisine that has stood the test of time.”
—Publishers Weekly


“For readers expecting meat-driven dishes with fresh vegetables replaced by rye breads of all shapes, sizes, and tastes, Siberian native… Timoshkina corrects the misperceptions of her homeland’s food. She sets out to demonstrate that Russian cuisine, combined with foods from the Ukraine, Central Asia, and other lands, is far more than caviar and blinis… Well-composed color photographs and layouts give this book a true flavor, while narrative-like instructions welcome all into a new look at a very old world.”—Booklist (starred review)


“For readers expecting meat-driven dishes with fresh vegetables replaced by rye breads of all shapes, sizes, and tastes, Siberian native and transplanted Londoner Timoshkina corrects the misperceptions of her homeland’s food. She sets out to demonstrate that Russian cuisine, combined with foods from the Ukraine, Central Asia, and other lands, is far more than caviar and blinis. Much of it is in fact derived from the Mediterranean table: the abundance of small plates throughout the meal, the love of dips and fermented foods, and the myriad culinary influences—from the Egyptian dukkah (nut-spice topping) and Turkish baba ganoush (herein re-titled as babushka ganoush in honor of Timoshkina’s grandmother) to plov or pilaf and a honey tiramisu. A few ingredients—bird cherry, tvorog (similar to cottage cheese), and fiddlehead ferns, among others—might stump even avid I’ll-try-anything cooks, but the author does provide a few mail-order/online sources. Well-composed color photographs and layouts give this book a true flavor, while narrative-like instructions welcome all into a new look at a very old world.
—Booklist (starred review)


Alissa Timoshkina is a chef, curator and supper club host with a PhD in film history. For years Alissa lectured and published on the subject of Russian and European cinemas, and also worked as curator and coordinator of film festivals in London. However, her passion for cooking and hosting dinner parties gradually turned into an obsession and Alissa left her job to launch a new project: a cinema-supper club called KinoVino, which offers film screenings and sit-down dinners with unique menus inspired by the films. Since its launch in May 2015, KinoVino has established a reputation as one of London’s most original projects, redefining the local food and film scene. Alissa has also launched a private events branch of KinoVino, organizing product launches and private gatherings. She regularly holds food pop ups and supper clubs where she explores the cuisine of the former Soviet Union. Alissa was also shortlisted for the 2017 Young British Foodie Awards. Find out more about Alissa and her work at www.kinovino.org and follow her on Instagram @borsch_and_no_tears

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