From the robust foods of the Baltic states to the delicately perfumed pilafs of Axerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the man and varied cuisines of the fifteen former Soviet republics. Here are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, and dozens of other zakuski-the 'little bites' that are the heart and soul of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian Apple Soup with Apple Dumplings. There are also dozens of entrees, side dishes, beverages and desserts, as well as interesting tidbits about the history of Russia as well as etiquette of Russian meals.
