'Some cookbooks take you on a journey that is as poetic as it is geographical and culinary, and Salt & Time is just such a one...enthusiastic, often playful, and full of encouragement to cook dishes that are invitingly unfamiliar.' - Nigella Lawson
'If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic' - Olia Hercules, author of Mamushka and Kaukasis
'One flick through this book...shows the region's cuisine take form in dazzling vibrancy' - Foodism
Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake.
'Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.' - Alissa Timoshkina
In a debut that is simultaneously austere and sensuous, supper club host Timoshkina taps into the culinary history of Russia. Having lived in Siberia until age 15, she looks back to the foods of her youth, offering old-world dishes either as she remembers them or in modern variations. She recalls that squid poached in smetana sauce (sour cream) was the "ultimate comfort dish" of her childhood, and then presents other rich recipes, such as profiteroles with chicken liver p t , and an extravagant salmon and caviar blini cake. Burrowing into Russian history, Timoshkina recreates such dishes as a crayfish and spinach savory rice pudding that dates back to 1861 and a Napoleon cake that originated in 1912 to mark the 100th anniversary of the failed French invasion of Russia. Despite Siberia's remote location, it is not without its international culinary influences: there is a Soviet-Korean ceviche called khe as well as an updated Polish stew, vegan bigos with smashed new potatoes. As for the traditional Russian vodka, Timoshkina shakes things up with four different infusions, including pine nut, and a silver birch tears cocktail that calls for a half-cup of sap from a silver birch. At once contemporary and classic, this collection provides an inviting introduction to a rugged cuisine that has stood the test of time.