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Title: of limited value, authentic or not
Review: This book is definitely old school. Most of it features very simple cooking very heavy on egg, sour cream, butter and/or meat. If you eat this way or would like to, you probably don't need this cookbook to tell you how to do it! Venturing away from these types of dishes, for a number of the recipes the instructions and/or ingredient amounts don't really make sense or don't include enough detail. Proceed with caution and use your common sense. (I think some things got lost in translation--through time, place and/or language.) There are a few interesting ideas and combinations, some of them more appealing than others. e.g. Beets with cloves worked for me. Potato with prunes, and kidney beans with poppy seeds not so much. Are the recipes "authentic"? I wouldn't know, and the book offers no supporting information. Either way, I think the book requires far too much filtering and deciphering to be of much use, however.
