The cover of Alissa Timoshkina's "Salt + Time: Recipes from a Modern Russian Kitchen," presented by Gneiss Spice, features a Siberian landscape dusted with snow and specks of brown grass peeking through. Beneath a light blue sky, the text captures the spirit of Russian cuisine.
The book *Salt + Time: Recipes from a Modern Russian Kitchen* by Gneiss Spice lays open, featuring modern recipes with a dish of crispy layered pastry on a white plate. Opposite, a wooden bowl contains creamy yogurt sprinkled with red bits, typical of Russian cuisine. A spoon rests inside, all set against a dark blue fabric backdrop.
The cover of Alissa Timoshkina's "Salt + Time: Recipes from a Modern Russian Kitchen," presented by Gneiss Spice, features a Siberian landscape dusted with snow and specks of brown grass peeking through. Beneath a light blue sky, the text captures the spirit of Russian cuisine.
The book *Salt + Time: Recipes from a Modern Russian Kitchen* by Gneiss Spice lays open, featuring modern recipes with a dish of crispy layered pastry on a white plate. Opposite, a wooden bowl contains creamy yogurt sprinkled with red bits, typical of Russian cuisine. A spoon rests inside, all set against a dark blue fabric backdrop.

Salt + Time: Recipes from a Modern Russian Kitchen


$ 35.00
Minus Plus

A collection of delicious modern recipes from Siberia and beyond.

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), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake.

In Alissa Timoshkina's words:

"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 flavor 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."