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106 relations: A Gift to Young Housewives, Agaricus bisporus, Alexander I of Russia, Anastas Mikoyan, Arkady Averchenko, Auguste Escoffier, Baking, Battle of Kiev (1941), Black grouse, Bourgeoisie, Bread crumbs, Breaded cutlet, Charles Elmé Francatelli, Chicago Tribune, Chicken as food, Chicken Kiev speech, Condé Nast, Convenience food, Cordon bleu (dish), Cutlet, Darra Goldstein, David T. Zabecki, Eastern Bloc, English-speaking world, Escalope, Ethel Barrymore, Fillet (cut), Florenz Ziegfeld Jr., French cuisine, French language, Frying, Fusion cuisine, Fyodor Sologub, Fyodor Stepun, Game (hunting), George H. W. Bush, German Army (Wehrmacht), Glossary of French expressions in English, Gourmet (magazine), Haute cuisine, Hazel grouse, Herb, Humerus, Igor Sikorsky, Intourist, Jardiniere, Jascha Heifetz, Jesse Dunford Wood, Karađorđeva šnicla, Kiev, ..., Kotellet, List of Marshals of France, List of Russian dishes, Main course, Marie-Antoine Carême, Marks & Spencer, Meat grinder, Meat tenderizer, Mikhail Bulgakov, Mikoyan cutlet, Molodaya Gvardiya (publisher), Moskva (magazine), New Statesman, Nicolas Appert, October Revolution, Office for National Statistics, Patty, Petro Tchaikovsky National Music Academy of Ukraine, Polish cuisine, Politika, Post-Soviet states, Pozharsky cutlet, Proletariat, Quenelle, Red Army, Russian cuisine, Russian Empire, Russian Museum, Russian Tea Room, Saint Petersburg, Sautéing, Serbian cuisine, Signature dish, Supreme (cookery), Sweetbread, Tendon, The Daily Telegraph, The Dallas Morning News, The Guardian, The Master and Margarita, The New York Times, The Washington Post, The Washington Times, Tito Schipa, Truffle, TV dinner, Ukrainian cuisine, Ukrainian nationalism, Ukrainians, Urbain Dubois, Voenizdat, Western world, William Pokhlyobkin, William Safire, Yar (restaurant), Zakuski. Expand index (56 more) »
A Gift to Young Housewives
A Gift to Young Housewives (r) is a Russian cookbook written and compiled by Elena Ivanovna Molokhovets (née Burman; Елена Ивановна Молоховец).
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Agaricus bisporus
Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America.
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Alexander I of Russia
Alexander I (Александр Павлович, Aleksandr Pavlovich; –) reigned as Emperor of Russia between 1801 and 1825.
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Anastas Mikoyan
Anastas Ivanovich Mikoyan (25 November 1895 – 21 October 1978) was a Soviet Armenian revolutionary, Old Bolshevik and statesman during the mandates of Lenin, Stalin, Khrushchev and Brezhnev.
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Arkady Averchenko
Arkady Timofeevich Averchenko (Арка́дий Тимофе́евич Аве́рченко; March 27, 1881, Sevastopol – March 12, 1925, Prague) was a Russian playwright and satirist.
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Auguste Escoffier
Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Battle of Kiev (1941)
The First Battle of Kiev was the German name for the operation that resulted in a very large encirclement of Soviet troops in the vicinity of Kiev during World War II.
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Black grouse
The black grouse or blackgame or blackcock (Tetrao tetrix) is a large game bird in the grouse family.
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Bourgeoisie
The bourgeoisie is a polysemous French term that can mean.
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Bread crumbs
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
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Breaded cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
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Charles Elmé Francatelli
Charles Elmé Francatelli (1805–10 August 1876) was an Italian British cook, known for his cookery books popular in the Victorian era.
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Chicago Tribune
The Chicago Tribune is a daily newspaper based in Chicago, Illinois, United States, owned by Tronc, Inc., formerly Tribune Publishing.
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Chicken as food
Chicken is the most common type of poultry in the world.
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Chicken Kiev speech
The Chicken Kiev speech is the nickname for a speech given by the United States president George H. W. Bush in Kiev, Ukraine, on August 1, 1991, months before a December referendum in which Ukrainians voted to withdraw from the Soviet Union, in which Bush cautioned against "suicidal nationalism".
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Condé Nast
Condé Nast Inc. is an American mass media company founded in 1909 by Condé Montrose Nast, based at One World Trade Center and owned by Advance Publications.
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Convenience food
Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption.
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Cordon bleu (dish)
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.
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Cutlet
Cutlet (derived from côtelette, côte, "rib") refers to.
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Darra Goldstein
Darra Goldstein (born April 28, 1951), the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College, is an award-winning cookbook author and world-renowned food scholar.
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David T. Zabecki
David T. Zabecki (born 1947) is an American military historian, author and editor.
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Eastern Bloc
The Eastern Bloc was the group of socialist states of Central and Eastern Europe, generally the Soviet Union and the countries of the Warsaw Pact.
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English-speaking world
Approximately 330 to 360 million people speak English as their first language.
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Escalope
An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied.
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Ethel Barrymore
Ethel Barrymore (born Ethel Mae Blythe; August 15, 1879 – June 18, 1959) was an American actress and a member of the Barrymore family of actors.
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Fillet (cut)
A fillet (or filet) (from the French word filet) is a cut or slice of boneless meat or fish.
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Florenz Ziegfeld Jr.
Florenz Edward Ziegfeld Jr. (March 21, 1867 – July 22, 1932), popularly known as Flo Ziegfeld, was an American Broadway impresario, notable for his series of theatrical revues, the Ziegfeld Follies (1907–1931), inspired by the Folies Bergère of Paris.
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French cuisine
French cuisine consists of the cooking traditions and practices from France.
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French language
French (le français or la langue française) is a Romance language of the Indo-European family.
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Frying
Frying is the cooking of food in oil or another fat.
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Fusion cuisine
Fusion cuisine is cuisine that combines elements of different culinary traditions.
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Fyodor Sologub
Fyodor Sologub (Фёдор Сологу́б, born Fyodor Kuzmich Teternikov, Фёдор Кузьми́ч Тете́рников, also known as Theodor Sologub; – 5 December 1927) was a Russian Symbolist poet, novelist, playwright and essayist.
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Fyodor Stepun
Fyodor Avgustovich Stepun (Фёдор А́вгустович Степу́н; February 18, 1884 – February 23, 1965) (also known as Friedrich Steppuhn) was a Russian and German writer, philosopher, historian and sociologist.
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Game (hunting)
Game or quarry is any animal hunted for sport or for food.
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George H. W. Bush
George Herbert Walker Bush (born June 12, 1924) is an American politician who served as the 41st President of the United States from 1989 to 1993.
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German Army (Wehrmacht)
The German Army (Heer) was the land forces component of the Wehrmacht, the regular German Armed Forces, from 1935 until it was demobilized and later dissolved in August 1946.
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Glossary of French expressions in English
Around 45% of English vocabulary is of French origin, most coming from the Anglo-Norman spoken by the upper classes in England for several hundred years after the Norman Conquest, before the language settled into what became Modern English.
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Gourmet (magazine)
Gourmet magazine was a monthly publication of Condé Nast and the first U.S. magazine devoted to food and wine.
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Haute cuisine
Haute cuisine (French: literally "high cooking") or grande cuisine refers to the cuisine of "high-level" establishments, gourmet restaurants and luxury hotels.
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Hazel grouse
The hazel grouse (Tetrastes bonasia), sometimes called the hazel hen, is one of the smaller members of the grouse family of birds.
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Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
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Humerus
The humerus (plural: humeri) is a long bone in the arm or forelimb that runs from the shoulder to the elbow.
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Igor Sikorsky
Igor Ivanovich Sikorsky (a, tr. Ígor' Ivánovič Sikórskij; May 25, 1889 – October 26, 1972),Fortier, Rénald.
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Intourist
Intourist (Интурист, contraction of иностранный турист, "foreign tourist") is a Russian (and formerly Soviet) travel agency.
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Jardiniere
Jardinière is a French word, from the feminine form of "gardener".
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Jascha Heifetz
Jascha Heifetz (10 December 1987) was a Russian-American violinist.
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Jesse Dunford Wood
Jesse Dunford Wood is an award winning Brazilian-born (1977) English chef.
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Karađorđeva šnicla
Karađorđe's schnitzel (Карађорђева шницла/Karađorđeva šnicla) is a Serbian breaded cutlet dish named after the Serbian Prince Karađorđe.
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Kiev
Kiev or Kyiv (Kyiv; Kiyev; Kyjev) is the capital and largest city of Ukraine, located in the north central part of the country on the Dnieper.
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Kotellet
Kotellets (Fr. côtelette „chop“, from Fr. côte resp. Lat. costa „rib“), also known as Koteletts, Karree, Karbonade or cutlets, are a German meat dish made of slices of meat from the rib area, including the bone.
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List of Marshals of France
Marshal of France (Maréchal de France, plural Maréchaux de France) is a French military distinction, rather than a military rank, that is awarded to generals for exceptional achievements.
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List of Russian dishes
This is a list of notable dishes found in Russian cuisine.
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Main course
The main course is the featured or primary dish in a meal consisting of several courses.
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Marie-Antoine Carême
Marie Antoine (Antonin) Carême (8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the "high art" of French cooking: a grandiose style of cookery favoured by both international royalty and by the newly rich of Paris.
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Marks & Spencer
Marks & Spencer Group plc (also known as M&S) is a major British multinational retailer headquartered in the City of Westminster, London.
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Meat grinder
A meat grinder is a kitchen appliance for fine chopping ('mincing') and/or mixing of raw or cooked meat, fish, vegetables or similar food.
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Meat tenderizer
A meat tenderizer, meat mallet, or meat pounder is a hand-powered tool used to tenderize slabs of meat in preparation for cooking.
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Mikhail Bulgakov
Mikhail Afanasyevich Bulgakov (p; – 10 March 1940) was a Russian writer, medical doctor and playwright active in the first half of the 20th century.
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Mikoyan cutlet
Mikoyan cutlet (микояновская котлета) was a Soviet semi-processed ground meat cutlet variety on the basis of American hamburger beef patty, nicknamed after Soviet politician Anastas Mikoyan.
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Molodaya Gvardiya (publisher)
Molodaya Gvardiya (Молодая гвардия, lit. Young Guard) is one of the oldest publishers in Russia, having been founded in 1922 during the Soviet era.
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Moskva (magazine)
Moskva (Москва, Moscow) is a Russian monthly literary magazine founded in 1957 in Moscow.
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New Statesman
The New Statesman is a British political and cultural magazine published in London.
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Nicolas Appert
Nicolas Appert (17 November 1749 Châlons-sur-Marne (present Châlons-en-Champagne), present Marne – 1 June 1841 Massy) was the French inventor of airtight food preservation.
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October Revolution
The October Revolution (p), officially known in Soviet literature as the Great October Socialist Revolution (Вели́кая Октя́брьская социалисти́ческая револю́ция), and commonly referred to as Red October, the October Uprising, the Bolshevik Revolution, or the Bolshevik Coup, was a revolution in Russia led by the Bolsheviks and Vladimir Lenin that was instrumental in the larger Russian Revolution of 1917.
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Office for National Statistics
The Office for National Statistics (ONS) is the executive office of the UK Statistics Authority, a non-ministerial department which reports directly to the UK Parliament.
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Patty
A patty, in American, Canadian, South African, Australian and New Zealand English, is a flattened, usually round, serving of ground meat or meat alternatives.
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Petro Tchaikovsky National Music Academy of Ukraine
Petro Tchaikovsky National Music Academy of Ukraine (Національна музична академія України імені Петра Чайковського) or Kyiv Conservatory is a Ukrainian state institution of higher music education.
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Polish cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.
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Politika
Politika (Политика; Politics) is a Serbian daily newspaper, published in Belgrade.
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Post-Soviet states
The post-Soviet states, also collectively known as the former Soviet Union (FSU) or former Soviet Republics, are the states that emerged and re-emerged from the Union of Soviet Socialist Republics in its breakup in 1991, with Russia internationally recognised as the successor state to the Soviet Union after the Cold War.
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Pozharsky cutlet
A Pozharsky cutlet (пожарская котлета,, plural: пожарские котлеты,; also spelled Pojarski) is a breaded ground chicken or veal patty that is typical for Russian cuisine.
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Proletariat
The proletariat (from Latin proletarius "producing offspring") is the class of wage-earners in a capitalist society whose only possession of significant material value is their labour-power (their ability to work).
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Quenelle
A quenelle is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked.
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Red Army
The Workers' and Peasants' Red Army (Рабоче-крестьянская Красная армия (РККА), Raboche-krest'yanskaya Krasnaya armiya (RKKA), frequently shortened in Russian to Красная aрмия (КА), Krasnaya armiya (KA), in English: Red Army, also in critical literature and folklore of that epoch – Red Horde, Army of Work) was the army and the air force of the Russian Soviet Federative Socialist Republic, and, after 1922, the Union of Soviet Socialist Republics.
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Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people.
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Russian Empire
The Russian Empire (Российская Империя) or Russia was an empire that existed across Eurasia and North America from 1721, following the end of the Great Northern War, until the Republic was proclaimed by the Provisional Government that took power after the February Revolution of 1917.
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Russian Museum
The State Russian Museum (Государственный Русский музей), formerly the Russian Museum of His Imperial Majesty Alexander III (Русский Музей Императора Александра III) is the largest depository of Russian fine art in Saint Petersburg.
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Russian Tea Room
The Russian Tea Room is a Russo-Continental restaurant, located at 150 West 57th Street (between Sixth Avenue and Seventh Avenue), between Carnegie Hall Tower and Metropolitan Tower, in the Manhattan borough of New York City.
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Saint Petersburg
Saint Petersburg (p) is Russia's second-largest city after Moscow, with 5 million inhabitants in 2012, part of the Saint Petersburg agglomeration with a population of 6.2 million (2015).
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Sautéing
Sautéing (in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
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Serbian cuisine
Serbian cuisine (српска кухиња / srpska kuhinja) is the traditional cuisine of Serbia, sharing characteristics with the rest of the Balkan nations (especially former Yugoslavia).
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Signature dish
A signature dish is a recipe that identifies an individual chef.
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Supreme (cookery)
The term supreme (also spelled suprême) used in cooking and culinary arts refers to the best part of the food, and it has different meanings depending upon the food type.
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Sweetbread
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.
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Tendon
A tendon or sinew is a tough band of fibrous connective tissue that usually connects muscle to bone and is capable of withstanding tension.
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The Daily Telegraph
The Daily Telegraph, commonly referred to simply as The Telegraph, is a national British daily broadsheet newspaper published in London by Telegraph Media Group and distributed across the United Kingdom and internationally.
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The Dallas Morning News
The Dallas Morning News is a daily newspaper serving the Dallas–Fort Worth area of Texas, with an average of 271,900 daily subscribers.
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The Guardian
The Guardian is a British daily newspaper.
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The Master and Margarita
The Master and Margarita (Ма́стер и Маргари́та) is a novel by Russian writer Mikhail Bulgakov, written in the Soviet Union between 1928 and 1940 during Stalin's regime.
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The New York Times
The New York Times (sometimes abbreviated as The NYT or The Times) is an American newspaper based in New York City with worldwide influence and readership.
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The Washington Post
The Washington Post is a major American daily newspaper founded on December 6, 1877.
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The Washington Times
The Washington Times is an American daily newspaper that covers general interest topics with a particular emphasis on American politics.
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Tito Schipa
Tito Schipa (born Raffaele Attilio Amedeo Schipa; 2nd January 1889 in Lecce16 December 1965) was an Italian tenor, considered the greatest tenore di grazia and one of the most popular tenors of the century.
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Truffle
A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber.
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TV dinner
A TV dinner (also called prepackaged meal, ready-made meal, ready meal, frozen dinner, frozen meal and microwave meal) is a pre-packaged frozen or chilled meal that usually comes as an individual portion.
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Ukrainian cuisine
Ukrainian cuisine is the cuisine of Ukraine.
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Ukrainian nationalism
Ukrainian nationalism refers to the Ukrainian version of nationalism.
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Ukrainians
Ukrainians (українці, ukrayintsi) are an East Slavic ethnic group native to Ukraine, which is by total population the sixth-largest nation in Europe.
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Urbain Dubois
Urbain François Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French Cuisine, and as the creator of Veal Orloff.
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Voenizdat
Voenizdat (Воениздат) is a publishing house in Moscow, Russia.
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Western world
The Western world refers to various nations depending on the context, most often including at least part of Europe and the Americas.
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William Pokhlyobkin
William Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000) (Вильям Васильевич Похлёбкин, Viliyam Vasilievich Pokhlyobkin) was the foremost expert on the history of Russian cuisine and the author of numerous culinary books.
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William Safire
William Lewis Safir (December 17, 1929 – September 27, 2009), better known as William SafireSafire, William (1986).
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Yar (restaurant)
The Yar (Яр, from French "yard") was a restaurant and theatre in 19th Century Moscow frequented by Pushkin, Tolstoy, Chekhov and Maxim Gorky.
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Zakuski
Zakuski (plural from Russian: закуски; singular zakuska from закуска) is a Slavic term for hot and cold hors d'oeuvres, entrées and snacks, either as a course as it is or "intended to follow each shot of vodka or another alcoholic drink." The word literally means something to bite after.
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Redirects here:
Chicken Kyiv, Chicken kiev, Poulet supreme.
References
[1] https://en.wikipedia.org/wiki/Chicken_Kiev
