The Merry Baker of Riga
Author: Boris Zemtzov
Mix one American expatriate, "inherited" managers, Soviet-trained bakers, and a Danish baking instructor with an Irish accent. Blend in the collapse of the Soviet legal system, derelicts that heave bricks through windows for sport, and mafiya racketeers. Put all them together in a decrepit bakery plant, and you will have just a taste of what lies between the pages of Boris Zemtzov's charming new travelogue, "The Merry Baker of Riga." An American businessman with no roots in Latvia, Boris Zemtzov nonetheless decided to establish a Western-style bakery there in 1992, just after the collapse of the Soviet. Forced to ramp up to speed with learning the culture of a new country, he must also find a common language with the managers he "inherited" from the Soviet Enterprise. Together they divide tasks and work to establish "The Merry Baker," repairing a decrepit bakery plant, finding retail space where almost none exists, and re-training Soviet-trained bakers. Along the way Zemtzov's experience with Russian mafiya, racketeers who threaten to drive him out of business, results in the first "sting" operation launched by an expatriate in the former Soviet Union.
Book about: Microsoft Windows Vista Administration or Robotic Surgery
Aromas and Flavors of Past and Present: A Book of Exquisite Cooking (The Cook's Classic Library)
Author: Alice B Toklas
Aromas and Flavors of Past and Present is a book for browsing and reading as well as for cooking. Alice B. Toklas presents over two hundred recipes - some simple, some elaborate, and others that are simply extravagant (mashed potatoes that call for an entire pound of butter). Poppy Cannon's annotations make the recipes easy to understand and use in the United States, but the recipes themselves appear just as Toklas wrote them - with a mix of the practical and philosophical. (6 X 9, 192 pages)
Library Journal
Toklas did a lot of cooking to feed her companion Gertrude Stein's guests while Gertrude was pontificating at their Paris salon. In 1958 she pulled together more than 200 of her favorite recipes, covering everything from meatloaf to perfumed goose. Some of the dishes might not be considered healthy by today's standards -- lots of butter -- but some of the most famous people of the century dined on them with great joy (and no apparent ill effects).
Library Journal
Toklas did a lot of cooking to feed her companion Gertrude Stein's guests while Gertrude was pontificating at their Paris salon. In 1958 she pulled together more than 200 of her favorite recipes, covering everything from meatloaf to perfumed goose. Some of the dishes might not be considered healthy by today's standards -- lots of butter -- but some of the most famous people of the century dined on them with great joy (and no apparent ill effects).
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