Joyce Toomre, a Slavicist and culinary historian, is coeditor (with Musya Glants) of Food in Russian History and Culture.

Acknowledgments

Introduction by Joyce Toomre

Development of Cookbooks in Russia

Biography of Elena Ivanova Molokhovets

Influence of the Russian Orthodox Church

Eastern Influence on Russian Cuisine

French Influence on Russian Cuisine

Mealtimes and Menus

Table Service and Settings

Image of a Russian Household

Water

Stoves and Ovens

Food Preservation and Storage

Containers and Utensils

Servants

Health

Markets

Ingredients

Cooking Techniques

Comparison between First and Twentieth Editions

Issues of Translation

Measurements and Conversions

Advice to Modern Cooks

Notes

Appendix A Ingredient by Category

Appendix B Weights and Measures

Appendix C Glossary

Elena Molokhovets' A Gift to Young Housewives

Author's Introduction to the Twentieth Edition

Evening Tea

Arrangement of the Kitchen

1. Soups

2. Soup Accompaniments

3. Sauces

4. Vegetables, Greens, and Garnishes

5. Beef, Veal, Mutton, and Pork

6. Domestic and Wild Birds and Salad Accompaniments

7. Fish and Crayfish

8. Pirogs and Pates

9. Aspics and Other Cold Dishes

10. Puddings

11. Crepes, Pancakes for Butter Week, Sippets, and Eggs

12. Filled Dumplings, Macaroni, and Kasha

13. Waffles, Wafers, Doughnuts, and Fritters

14. Ice Creams, Mousses, Kissels, and Compotes

15. Tortes

16. Mazurkas and Other Small Pastries

17. Babas, Buns, Rusks, and Small Baked Goods

etc. through chapter 42.

Complete List of Recipes in the Twentieth Edition

Bibliography

Index