CCCP Cook Book: True Stories of Soviet Cuisine by Olga & Pavel Syutkin. Fuel Publishing, 2015. 9780993191114.
I picked this book up because of the vintage food illustrations. I’m a sucker for them in the cookbooks I collect, and I’d never seen any from the Soviet Union. Unlike the similar-looking promotional pictures for Crisco and Jell-O, the photos in this book promoted entire state-owned industries, or were illustrations from the cookbook that contained the required menu for all of the USSR’s cafeterias. The recipes are interesting (including a few I wouldn’t mind trying), but the short essays explaining each are solid gold. The recipe for Stolichny Salad tells the story of the elimination of Christmas and the gradual return of elements of it in later decades as a part of New Year’s celebrations. The one for Mimosa Salad tells how the ministry of fisheries used money earmarked for the Moscow Metro to purchase refrigerators so that fish could be processed immediately after it was caught. Later, there was a PR stunt to encourage people to buy canned fish: a rumor that smugglers had hidden jewelry inside the cans. The recipe for Solyanka Soup tells of the difficulties in providing something like fast food in time for the 1980 Olympics. (McDonald’s couldn’t be used because they wouldn’t reveal their ingredients, and Soviet officials were terrified that they would be jailed if something banned by their stringent regulations was found in the food.) And Pasta a la Navy starts with the delightful rumor that Soviet pasta was made on repurposed gun cartridge machinery because the noodles were the same caliber as Kalashnikov rifle rounds!