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Salt & Time: Recipes from a Russian Kitchen Hardcover – September 2, 2019

by Alissa Timoshkina (Author), Lizzie Mayson (Photographer)
4.5 4.5 out of 5 stars 283 ratings
See all formats and editions
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A collection of delicious modern recipes from Siberia and beyond from the chef and author who founded #CookforUkraine

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.”
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Previous page
  1. Print length
    240 pages
  2. Language
    English
  3. Publisher
    Interlink Books
  4. Publication date
    September 2, 2019
  5. Dimensions
    7.5 x 1.1 x 9.75 inches
  6. ISBN-10
    1623719216
  7. ISBN-13
    978-1623719210
  8. See all details
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From the Publisher

Salt and time - recipes form a Russian kitchen

A collection of delicious modern recipes from Siberia and beyond

Salt & Time celebrates the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern Europe and Central Asian cuisine - with inviting recipes adapted for modern tastes and Western kitchens.

Salt & Time - Appetizers, sides and salads

Salt & Time - Soups

Salt & Time - Main Dishes

Appetizers, sides and salads

Soups

Main Dishes

Salt & Time - Pickles & Ferments

Salt & Time - Desserts

Salt & time - Drinks

Pickles & Ferments

Desserts

Drinks

Salt & Time - Alissa Timoshkina

Alissa Timoshkina

Alissa Timoshkina is a chef, curator and supper club host with a PhD in film history. For years Alissa lectured and published on the subject of Russian and European cinemas, and also worked as curator and coordinator of film festivals in London. However, her passion for cooking and hosting dinner parties gradually turned into an obsession and Alissa left her job to launch a new project: a cinema-supper club called KinoVino, which offers film screenings and sit-down dinners with unique menus inspired by the films. Since its launch in May 2015, KinoVino has established a reputation as one of London’s most original projects, redefining the local food and film scene. Alissa has also launched a private events branch of KinoVino, organizing product launches and private gatherings. She regularly holds food pop ups and supper clubs where she explores the cuisine of the former Soviet Union. Alissa was also shortlisted for the 2017 Young British Foodie Awards.

Editorial Reviews

Review

“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, Ukrainian author of Mamushka

“A debut that is simultaneously austere and sensuous… offering old-world dishes either as she [Alissa Timoshkina] remembers them or in modern variations… At once contemporary and classic, this collection provides an inviting introduction to a rugged cuisine that has stood the test of time.” -- ―Publishers Weekly

“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 pâté, 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.” -- ―Publishers Weekly

“For readers expecting meat-driven dishes with fresh vegetables replaced by rye breads of all shapes, sizes, and tastes, Siberian native… Timoshkina corrects the misperceptions of her homeland’s food. She sets out to demonstrate that Russian cuisine, combined with foods from the Ukraine, Central Asia, and other lands, is far more than caviar and blinis… Well-composed color photographs and layouts give this book a true flavor, while narrative-like instructions welcome all into a new look at a very old world.” -- ―Booklist (Starred Review)

“For readers expecting meat-driven dishes with fresh vegetables replaced by rye breads of all shapes, sizes, and tastes, Siberian native and transplanted Londoner Timoshkina corrects the misperceptions of her homeland’s food. She sets out to demonstrate that Russian cuisine, combined with foods from the Ukraine, Central Asia, and other lands, is far more than caviar and blinis. Much of it is in fact derived from the Mediterranean table: the abundance of small plates throughout the meal, the love of dips and fermented foods, and the myriad culinary influences—from the Egyptian dukkah (nut-spice topping) and Turkish baba ganoush (herein re-titled as babushka ganoush in honor of Timoshkina’s grandmother) to plov or pilaf and a honey tiramisu. A few ingredients—bird cherry, tvorog (similar to cottage cheese), and fiddlehead ferns, among others—might stump even avid I’ll-try-anything cooks, but the author does provide a few mail-order/online sources. Well-composed color photographs and layouts give this book a true flavor, while narrative-like instructions welcome all into a new look at a very old world.” -- ―Booklist (Starred Review)

"A Russian expat updates classic regional dishes for modern kitchens in this stunning cookbook ' In Salt & Time, Alissa Timoshkina writes with passion and nostalgia about the dishes of her home country of Russia, food €˜tinted with the stereotypes of the Cold War and obscured by the complexities of contemporary Russian politics.' Thoughtful introductions lead into each recipe, giving Timoshkina's updated versions of classic Russian dishes both historical and personal context. She describes her recipe for borscht as €˜taking a bit (okay, a lot) of creative license" and €˜iconoclastic.' She offers three alternative fillings for the signature Siberian dumpling pelmeni and updates a €˜mundane Soviet creation' of a cookie into something sophisticated in her recipe for glazed sandwich cookies with plum jam. With stunning photographs of both the dishes as well as the Siberian landscape scattered throughout, Salt & Time is a testament to a time-honored cuisine that is often overlooked in the world of modern cooking. -- Shelf Awareness (Starred Review)

We all know that international cookbooks hold a special place in my heart. So when Interlink Publishing, which regularly serves up rich and varied cuisines, offered a copy of Alissa Timoshkina's Salt & Time: Recipes from a Russian Kitchen, I was thrilled ' The Siberian recipes defy stereotypical notions of a barren landscape, and exhibit both classic flavors as well as influences from neighboring countries. This book is absolutely beautiful. -- Mary Bilyeu, The Blade

Salt & Time is a welcoming addition to cooks' libraries, full of good information about a cuisine that is often misunderstood ' presented in easy-to-follow recipes, and there's something for cooks at every level to enjoy. -- –Foreword (Starred Review)

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

"One flick through this book ... shows the region's cuisine take form in dazzling vibrancy.

Timoshkina corrects the misperceptions of her homeland's food. She sets out to demonstrate that Russian cuisine, combined with foods from the Ukraine, Central Asia, and other lands, is far more than caviar and blinis ' Well-composed color photographs and layouts give this book a true flavor, while narrative-like instructions welcome all into a new look at a very old world. -- Booklist (Starred Review)

Book Description

A collection of delicious modern recipes from Siberia and beyond from the chef and author who founded #CookforUkraine

Product details

  • Publisher ‏ : ‎ Interlink Books; 1st edition (September 2, 2019)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 1623719216
  • ISBN-13 ‏ : ‎ 978-1623719210
  • Item Weight ‏ : ‎ 2.25 pounds
  • Dimensions ‏ : ‎ 7.5 x 1.1 x 9.75 inches
  • Customer Reviews:
    4.5 4.5 out of 5 stars 283 ratings

About the author

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Alissa Timoshkina

Alissa Timoshkina

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Food writer. Historian. Culinary teacher. Co-founder of #CookforUkraine campaign

Alissa Timoshkina is a food writer and historian specialising in Eastern European food culture. Originally from Siberia, Alissa comes from a Ukrainian-Jewish lineage, with her family history forming an important part of her culinary writing. Having lived in the UK since the late 1990s, Alissa initially studied film, gaining a PhD in the field of Soviet film and Holocaust history. However, her love of cooking pulled her away from an academic career, and Alissa launched an immersive dining experience project, called KinoVino in 2015. In 2019 she authored her debut cookbook ‘Salt and Time: recipes from a Russian Kitchen’, alongside a new series of supper clubs and culinary classes exploring food and history of Eastern Europe. Alissa was working on her 2nd cookbook dedicated to a culinary journey across Eurasia, when Russia invaded Ukraine in February 2022. Putting an end to Alissa’s book project, the invasion inspired an idea for a global fundraising campaign, which she launched together with her Ukrainian chef friend, Olia Hercules, and the team behind #CookforSyria, a few days after the war broke out. Since its inception #CookForUkraine attracted over 300 restaurants in the UK alone, an innumerable support on social media globally and helped raise over £2 million for Ukraine. The project received The Champions of Change Award from World’s 50 Best Restaurants and The Editors Choice Award at the 2022 Observer Food Monthly Awards. Alissa lives in London with her partner and their daughter, and is now working on a new cookbook. Her recipes and writing have been published in The Guardian, The Independent, British Vogue, The Economist, Waitrose Magazine and other publications.

www.alissatimoshkina.com

Instagram @alissatimoshkina

Customer reviews

4.5 out of 5 stars
4.5 out of 5
283 global ratings
Much more than a cookbook... a window into food as personal and cultural heritage
5 Stars
Much more than a cookbook... a window into food as personal and cultural heritage
This cookbook is far more than a collection of recipes; it is a work of culture. Through this beautifully crafted book, Alissa Timoshkina takes us on a personal journey through a part of the world many of us know little about, providing details and anecdotes that can only come from one intimately connected to her family and heritage. The recipes are varied, surprising, easy-to-follow, and thematically connected, providing a mix of the familiar and the unfamiliar, the traditional and the modern.It's a gorgeous volume, sturdy, filled with lovely, tonally-fitting images, and looks great on a kitchen shelf. Russian and, specifically, Siberian food seems primed to become a food trend, and there's no better way to get out in front of the wave than by buying and learning from this book.
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Top reviews from the United States

Amy
5.0 out of 5 stars More than a cookbook!
Reviewed in the United States on April 11, 2019
Verified Purchase
This book instantly became very dear to me. From cover to cover, it’s absolutely beautiful. With stunning high quality images, and even a ribbon marker! Along with the recipes, anecdotes on the history of the food. The author does a fantastic job of describing how Russian cuisine became a bit of a cultural mixing pot—incorporating the many cultures and traditions of the former Soviet Union. This is more than just a cookbook. Interesting and informative, it reveals the heart and history of Russian cuisine.
13 people found this helpful
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lex
5.0 out of 5 stars Lovely book
Reviewed in the United States on May 7, 2020
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Even with a decent amount of Russian cookbooks in my library this absolutely stands out as a unique gem. I’m one who typically skips reading a cookbook and just skims for recipes but this was a treat to read from cover to cover which is very rare for me. The pictures are beautiful and the recipes aren’t overly complex in execution. And best yet all the recipes feel truly unique without straying too far from the classics. I can’t explain enough how much I love this book and how I wish that it wouldn’t end. I’m honestly considering buying more just to gift it to Russian relatives.
6 people found this helpful
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Chuffed
5.0 out of 5 stars Glorious from cover to cover!
Reviewed in the United States on December 22, 2019
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Salt and Time is a glorious cultural experience from cover to cover. The photos are inspiring and the text is richly thoughtful and enlightening. I’ll be spending time with this book for years to come, appreciating the insight it brings into a Siberian way of life, one full of food, family and love.
6 people found this helpful
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RM
5.0 out of 5 stars Popular gift
Reviewed in the United States on January 18, 2023
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I got this item as a gift for several family members. They really enjoy the book and keep sending me photos of all the wonderful food they're making. May need to get another copy for myself ...
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Susan
5.0 out of 5 stars Happy with my purchase.
Reviewed in the United States on July 3, 2019
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I found this book by accident but am happy I was able to add it to my collection. I love Russian/European culture. This book is a cross between old and new. Wonderful recipes I cant wait to try.
5 people found this helpful
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J. Nasch
5.0 out of 5 stars Fresh and Authentic
Reviewed in the United States on April 11, 2019
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The recepies are both fresh and nostalgic. I'm particularly excited to use the fermentation section (fermented cherry tomatoes?!? Yes, please!)

The author's story is compelling and the photos are beautiful.
10 people found this helpful
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YRM
5.0 out of 5 stars Lovely!
Reviewed in the United States on March 10, 2020
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This is a beautiful and well crafted book. Well written, and printed on heavyweight paper.... it is a delight for the senses! ...and then you can start to cook... Enjoy! Well worth the expense of a print copy vs. Kindle (and I purchase A LOT of kindle for ease of access. Highly recommend.
One person found this helpful
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J. Juliano
5.0 out of 5 stars Much more than a cookbook... a window into food as personal and cultural heritage
Reviewed in the United States on June 6, 2019
This cookbook is far more than a collection of recipes; it is a work of culture. Through this beautifully crafted book, Alissa Timoshkina takes us on a personal journey through a part of the world many of us know little about, providing details and anecdotes that can only come from one intimately connected to her family and heritage. The recipes are varied, surprising, easy-to-follow, and thematically connected, providing a mix of the familiar and the unfamiliar, the traditional and the modern.

It's a gorgeous volume, sturdy, filled with lovely, tonally-fitting images, and looks great on a kitchen shelf. Russian and, specifically, Siberian food seems primed to become a food trend, and there's no better way to get out in front of the wave than by buying and learning from this book.
Customer image
J. Juliano
5.0 out of 5 stars Much more than a cookbook... a window into food as personal and cultural heritage
Reviewed in the United States on June 6, 2019
This cookbook is far more than a collection of recipes; it is a work of culture. Through this beautifully crafted book, Alissa Timoshkina takes us on a personal journey through a part of the world many of us know little about, providing details and anecdotes that can only come from one intimately connected to her family and heritage. The recipes are varied, surprising, easy-to-follow, and thematically connected, providing a mix of the familiar and the unfamiliar, the traditional and the modern.

It's a gorgeous volume, sturdy, filled with lovely, tonally-fitting images, and looks great on a kitchen shelf. Russian and, specifically, Siberian food seems primed to become a food trend, and there's no better way to get out in front of the wave than by buying and learning from this book.
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5 people found this helpful
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p laverty-rolf
5.0 out of 5 stars Beautiful book and cultural stories
Reviewed in Canada on April 4, 2022
Verified Purchase
Beautiful book stories we need at this time in our world ; the cherry flour cake is amazing & yes Amazon sells the bird cherry flour.
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p laverty-rolf
5.0 out of 5 stars Beautiful book and cultural stories
Reviewed in Canada on April 4, 2022
Beautiful book stories we need at this time in our world ; the cherry flour cake is amazing & yes Amazon sells the bird cherry flour.
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Empe
5.0 out of 5 stars I detrattori
Reviewed in Italy on July 24, 2020
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del libro in formato elettronico sostengono che niente puo' eguagliare il piacere (anche fisico) di toccare, sfogliare e anche odorare le pagine di un buon libro. Certo. Forse. Ma di fisico c'e' anche il peso, l'ingombro, la necessita' di avere librerie e scaffali da pulire periodicamente dalle montagne di polvere che si accumula e magari di non ricordarsi dove e' finito quel volume di cui avremo bisogno subito. Per non parlare poi del deterioramento delle pagine con il tempo, di macchie e impronte sulle copertine, dei volumi prestati e mai restituiti. Ma il lettore seriale adesso e' anche in "affanno" grazie alla geniale pensata del legislatore italico di limitare gli sconti degli acquisti online a non piu' del 5% del prezzo di copertina DEI VOLUMI CARTACEI. Secondo questi geni della politica (tali geni ... o viceversa) il lettore a questo punto preferirebbe uscire di casa, tra caldo e mascherine, trovare una libreria e acquistare direttamente il volume a prezzo pieno. Invece di scegliere online e aspettare il corriere. Eggia'. Spero a breve che qualcuno analizzi i dati reali di vendita dei libri cartacei DOPO questo geniale provvedimento. Dubito che le librerie abbiano significativamente aumentato le vendite. Di certo i venditori online, con lo sconto limitato al 5% contro il 10-15 e anche piu' che praticavano prima hanno GUADAGNATO DI PIU' a spese del cliente finale. Magari si scopre che le tirature dei volumi un tempo acquistati online NON sono state "trasferite" ma sono semplicemente scomparse. Genio italico.
Viceversa chi legge (o anche solo acquista libri) compulsivamente puo' sfogarsi con gli e-book. Se poi legge l'inglese trova migliaia di titoli in offerta a prezzi stracciati (intorno a 1 euro) con volumi che in formato cartaceo costano 20-30-40 volte di piu' (specie se li acquisti in una libreria "internazionale" che pratica un cambio "usuraio" su dollaro o sterlina e non su Amazon UK).
Qui gli appassionati di cucina trovano un ponderoso tomo riccamente illustrato. Magari sono ricette che non faremo mai. Ma per il costo di un caffe' anche solo sfogliarlo su un tablet grande ...
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Cliente Amazon
5.0 out of 5 stars Very well
Reviewed in France on August 22, 2019
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Very interesting. Good stories and nice pictures.
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Clecle
5.0 out of 5 stars Great Russian/Siberian recipes
Reviewed in the United Kingdom on April 11, 2019
Verified Purchase
This cookbook is such an interesting take on Russian/Siberian classics. The flavours are amazing and definitely not dull (as some people imagine Eastern European cuisine to be). I now already own a few cookbooks from this part of the world but nothing feels like a repetition of what's already published. I am looking forward to trying her take on Borsch as it has less conventional ingredients yet looks very tasty. I also like how she modernised some dishes that even I as a Russian born person felt quite put off trying or having again like "herring in furs" or "salat Olivier" (my mum's version is too mayo heavy and I never felt like eating it which is quite the opposite in the book). I also did the "hedgehog" meatballs as the recipe said that it goes down well with young fussy eaters which was indeed the case with mine. I have also baked a few cakes, my favourite being the semolina one as it's incredibly simple, not too sweet and addictive. The dukkah butter is also delicious and was approved by all my English guests (so were the cakes of course).

Finally I can't finish the review without mentioning the aesthetics of the book. The pictures of the food and Siberian landscape are beautiful and I like cookbooks filled with stories and context which this one does nicely.
Customer image
Clecle
5.0 out of 5 stars Great Russian/Siberian recipes
Reviewed in the United Kingdom on April 11, 2019
This cookbook is such an interesting take on Russian/Siberian classics. The flavours are amazing and definitely not dull (as some people imagine Eastern European cuisine to be). I now already own a few cookbooks from this part of the world but nothing feels like a repetition of what's already published. I am looking forward to trying her take on Borsch as it has less conventional ingredients yet looks very tasty. I also like how she modernised some dishes that even I as a Russian born person felt quite put off trying or having again like "herring in furs" or "salat Olivier" (my mum's version is too mayo heavy and I never felt like eating it which is quite the opposite in the book). I also did the "hedgehog" meatballs as the recipe said that it goes down well with young fussy eaters which was indeed the case with mine. I have also baked a few cakes, my favourite being the semolina one as it's incredibly simple, not too sweet and addictive. The dukkah butter is also delicious and was approved by all my English guests (so were the cakes of course).

Finally I can't finish the review without mentioning the aesthetics of the book. The pictures of the food and Siberian landscape are beautiful and I like cookbooks filled with stories and context which this one does nicely.
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20 people found this helpful
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Mashi S.
5.0 out of 5 stars Top! Much more, than just a cookbook! Amazing!
Reviewed in Germany on May 7, 2019
Verified Purchase
Beautiful pictures, telling a story and taking you on a trip to Siberia. Authentic and at the same time fresh and modern recipes with simple, but impressive presentation! Top quality, can recommend it to all of my friends and as a present 👍👍 Love it!
One person found this helpful
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