Eating The Russian Way by Beryl Gould-Marks - 1963 First Edition champagne Appearing just two years after

Appearing just two years after World War II ended and 13 years after the book's debut

although incredibly similar in palette and design

Lemon-Milk Sherbert

They couldn't be more simple to produce

Eating The Russian Way by Beryl Gould-Marks - 1963 First Edition champagne Appearing just two years afterRussian hospitality is so generous and overwhelming that you could eat yourself to a standstill before soup is served. Beryl Gould Marks, 1963 {HISTORY} In an effort to offer cookbooks from all cuisines around the globe, we are pleased to add Russia to our vintage cookbook collection courtesy of a vintage British cookbook author, who also happened to be the wife of a documentary filmmaker. Introduced to Russian culture and cooking while living abroad