Chamberlain, Lesley. The Food and Cooking of Russia. New York:
Penguin Books, 1983. [EM]
Recipes that can be dated to period, along with historical notes.
Farley, Marta Pisetska. Festive Ukranian Cooking. Pittsburgh:
University of Pittsburgh Press, 1990. [EM]
Includes historical detail on saints and feast days.
Goldstein, Darra. A Taste of Russia. New York: Harper Perennial,??. [AY]
Originally published in 1983 as A la Russe: Traditional Recipes from Russia, Georgia, Armenia, Estonia, Latvia, Lithuania, and the other Soviet Republics. There is some period material here, but it is interspersed with a lot of out of period material.
Lang, George. The Cuisine of Hungary. New York: Atheneum, 1982.
Mel'nychuk, Yaroslav and Bohdan Karabin. Kozats'ki stravy [Kozak
Fare]. L'viv: Redaktsijno- vudavnychyj viddil oblasnoho upravlinnya dopresi, 1991. [BDH]
Covers it all: appetizers, sauces, main courses, beverages.
Papashvily, Helen and George Papashvily. Russian Cooking. New
York: Time-Life Books, 1969. Two volumes. [EM]
The first volume contains regional portraits and representational recipies, while the second is a recipe book.
Petrovskaya, Kira. Russian Cookbook. New York: Dover Books, 1982.[AY]
Originally published in 1961 as Kyra's Secrets of Russian Cooking. No documentation at all, but some tasty and easy-to-followrecipes.