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A. G. Konnikov. - Kolbasy i kopchenosti. Retseptura i sposoby izgotovleniya. [Russian text! Sausages and smoked meats. Recipes and preparation methods.]
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![A. G. Konnikov. - Kolbasy i kopchenosti. Retseptura i sposoby izgotovleniya. [Russian text! Sausages and smoked meats. Recipes and preparation methods.]](https://images.boekwinkeltjes.nl/large/VPSCTIYlYbbkFq5lzGkf.jpg "A. G. Konnikov. - Kolbasy i kopchenosti. Retseptura i sposoby izgotovleniya. [Russian text! Sausages and smoked meats. Recipes and preparation methods.]")
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| Schrijver: | A. G. Konnikov. |
| Titel: | Kolbasy i kopchenosti. Retseptura i sposoby izgotovleniya. [Russian text! Sausages and smoked meats. Recipes and preparation methods.] |
| ISBN: | 9785448105265 |
| Uitgever: | N.p. SHEF Technology 2019 |
| Bijzonderheid: | Bound, hardcover, 284pp., 21x30cm., richly illustrated in col., in very good condition (facsimile reprint of the original edition from 1938). Russian text!. |
| Prijs: |
€ 95,00
€ 5,99
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| Meer info | Reprint of the original edition: Moscow, People's Commisssariat of the Food Industry of the USSR - Main Meat Directorate, 1938. This volume reproduces a historic Soviet-era catalogue of sausages and smoked meats. It presents a richly illustrated overview of prewar meat products including cooked sausages, smoked delicatessen, regional varieties and production specifications. The album aims to document both the variety and the production standards of Soviet meat industry as practiced at the time. Sausages and Smoked Meats offers a comprehensive pictorial and technical documentation of a wide array of meat products ? from various types of sausages to smoked meats ? as developed by the Soviet food industry in the 1930s. Each product is presented with detailed visual plates and accompanying descriptions that include ingredients, processing methods and state-approved standards. The book also includes historic data on retail and wholesale prices of the time, offering insight into both the culinary and economic context of Soviet meat production. As such, it is a rare confluence of gastronomy, industrial history and cultural heritage, serving as a reference for historians, culinary scholars and collectors of Soviet memorabilia. A. G. Konnikov was affiliated with the Soviet meat industry administration. In this album he compiled official recipes, production methods and regulatory standards used throughout the USSR meat industry in the late 1930s. His work reflects the industrial organization and culinary culture of that era and remains a unique historical document of Soviet food production. |
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