Victoria Wise has written a wide array of cookbooks for cuisines around the world, especially Armenia. This book contains 165 comprehensive recipes from Armenia, complete with pictures and instructions. In this book the reader can find recipes for dishes such as Mock Basterma, Green Fig and Fennel Seed Marmelade, Eggplant Dolma, Basic Rice Pilaf and other national dishes.
Sulakvelidze, T. P. Gruzinskie Bliuda. New York: Chalidze Publications, 1982.
Tamara Sulakvelidze is a pioneer in compiling recipes from her native Georgia. It is a valuable resource for Georgian cuisine being the first of its kind. This book that contains 400 recipes and gives comprehensive instructions on how to cook Georgian national dishes such as khachapuri, khingali, lobio and ect. Some of the dishes are similar to the ones found in the neighboring Azerbaijan and Armenia such as bozbashi, pilav and tolma. This book is a reprint from 1959 Tblisi edition and is in Russian. A 2013 version of the book is available in English.
Nelson, Kay Shaw. The Eastern European Cookbook. New York: Dover Publications, 1977.
Written by a nationally renowned researcher and author of 19 cookbooks, this cookbook introduces the reader to the cuisine of the countries of Eastern Europe, during the reign of communist regimes. It includes recipes and cooking instructions from Russia and other countries of former USSR, Poland, East Germany, Czechoslovakia, Hungary, Romania, Bulgaria, Yugoslavia and Albania.
Best-selling Czechoslovakian cookbook. This book contains 500 recipes and cooking instructions from the former Czechoslovakia. It gives the names of the dishes in the national language with their English translation, such as Rybi Polevka (Creamed Fish Soup), Gulasova Polevka (Goulash Soup) and others. It is important to note that it does not separate Czechian and Slovakian cuisines.
Gould-Marks, Beryl. Eating the Russian Way. New York: Holt, Rinehart and Winston, 1964.
Beryl Gould-Marks is an author of multiple cookbooks. This book contains recipes and cooking instructions from the Russian cuisine. In addition, it also gives brief information on the origins of the dish, giving it additional charm. It includes traditional recipes such as pirozhki, blini, okroshka among others.
This book contains recipes and cooking instructions from the former republics of the Soviet Union. It is a comprehensive guide to the cuisines to all 15 of the republics. In addition to the rich Russian, Eastern European and the Caucasus cuisine, recipes from Central Asia and Russia’s Autonomous republics can be found here, showing the scope of the overall Soviet cuisine. This book is written in Russian.
Originally written in 1939 and approved by Stalin himself as a staple of Soviet gastronomy, this is a book of “Delicious and Healthy Food”. It contains comprehensive recipes from around the USSR with historical commentaries and illustrations. This book not only contains traditional dishes, but the dishes borrowed from other countries, showcasing the diversity of influences on Russian and Soviet Cuisine.