Two Texans cooking in Siberia and far east is the subtitle given to the book...... The book has lot of illustrations and traditional recipes..........

Food that I hadn't come across before made this book exciting. Based on recipes from the Baltic. I enjoyed the mix of recipes and travelogue, both given in a humorous and witty way. How they cook with no heat and freezing temperatures is beyond me. I recommend this highly.

Although I have an ever-growing collection of food memoirs and cookbooks from all over the world, I will always have a big weakness for those who are sharing more than cooking tips and recipes. All my favorite ones are bringing me closer to a special table culture, unique ingredients and historical approaches to food and nutrition.

T-Bone Whacks and Caviar Snacks by Sharon Hudgins and Tom Hudgins is my latest addition to the category of favorites. It is not only because it features a cuisine that I am fearfully approaching as a cook but due to its variety of dishes and certain familiarity. Over the years, I made peace with the thoughts that most probably will never made my own borscht - the Russian version to do not antagonize those who have a different story about the origin of this liquid meal - or Napoleon, but will always enjoy both, and many more, over a Samovar-made tea and a good story.

Although most of this book is made by recipes - with detailed directions that made me dream that maybe I can do at least one of them too - the cultural and anthropological background helped placing the recipes in their specific context.

You - at least I am guilty of such subjective thoughts - may rarely expect something outstanding coming up from Siberia and the Russian Far East. Nevertheless, while on various academic assignments in the mid-1990s and during late visits, Hudgins is revealing a world frozen - no only literally - in old culinary times, burgeoining from a visit to another following contact with new foods and eating habits, slowly arriving after the opening of the country to the Western consummerism.

The recipes are spiced with personal accounts of their encounters with local Russians and additional information about specific holidays and traditions, or literary references to food. As an unique American-authored book about Russian Far East, T-Bone Whacks and Caviar Snacks is not only a culinary resource but also an anthropological account of the local mentalities, histories and customs.

What I was expecting with this book was a bog-standard cookbook that takes on an unusual theme, what I got was an adventure as told by a pair of foodies set in Siberia. It was quite the trip, personal accounts with really fascinating recipes made for an interesting read. This is definitely one I want to add to my personal collection and revisit, for both the recipes and the tales of Siberian food!

Whatever I did, no matter how much I tried, and no matter what device I used, I wasn’t able to download this book. It’s a pity; I really wanted to read it. :((

This is muchore than a cookbook, this is also a fascinating memoir. The recipes sounds mouthwatering but the lack of pictures are a minus.

T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East is an excellent installment in the diverse Great American Cooking Series. The author, Sharon Hudgins and her husband Tom, lived in Siberia, teaching English at universities there, and learned that the food of Siberia is varied and delicious. Who would even guess that Siberia has food with an Asian influence.

This delightful book is not only a cookbook, but also a fascinating memoir. If you don’t happen to be in the mood to cook, it’s perfect to curl up with in a comfortable chair and read. Since many of the recipes in the book were developed or collected from Hudgins’ friends in Siberia, which is definitely ultra-foreign to most of us, her vignettes and stories will keep most of us reading for hours (until we get hungry, and make one of the dozens of delicious recipes in the book). There are also recipes with Tex-Mex influences, since the author is a Texan.

The first recipe I tried was Savory Buckwheat Kasha, which I adapted to my rice cooker. I also found that it works in the Instant Pot; it makes a great side dish to serve with grilled meats, poultry, or fish. It can be served as a substitute to rice pilaf. Trans-Siberian Chicken Salad is good and different, and a few other recipes that will appeal to most are Russian Crêpes ( Blinchiki ), Tom’s Texas Chili, and Roasted T-Bone “Whacks.” There is a delicious Garbanzo salad, and an excellent recipe for Braised Red Cabbage. “Salmon in a Coat” is both garlicky and moist, and there are recipes for traditional Russian Small Savory Pies ( Pirozhki ) and time-consuming, but worth it Siberian Beef And Pork Dumplings ( Pel’meni ).

This isn’t a perfect cookbook. While there are black and white pictures of local color, there are no photographs of the dishes. The book is quite pricy, even in the Kindle version, and while there is a lot of information and dozens of mouthwatering recipes, the high price and lack of photos will probably make it prohibitive for many cookbook collectors.

Special thanks to NetGalley for supplying a review copy of this book.