Siberian-born Alissa Timoshkina has made it her mission to paint a "more authentic portrait" of Russian and Siberian cuisine beyond the stereotypical images of blinis with caviar or grey, lifeless plates of meat and cabbage.
It's quite an undertaking with pervasive images such as these. Separated into starters, sides and salads; soups; main dishes; pickles and ferments; desserts; and drinks; the more I read, the more intrigued I was by the culinary context in which Timoshkina sets her cookbook. Siberia is a vast region that, due to its size, extreme climate and history of resettlement and exile, has become a melting pot of culinary traditions, from Ukraine and the Caucasus to central Asia, Mongolia and Korea.
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