{"product_id":"please-to-the-table-the-russian-cookbook","title":"Please to the Table: The Russian Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFrom the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics. \n\u003cbr\u003eAnya von Bremzen, a native Muscovite, grew up on regional cooking and has traveled extensively throughout the former Soviet Union, visiting professional chefs, touring markets, and sampling and gathering dishes. Covering eleven time zones and hundreds of recipes, \"Please to the Table brings to light the astounding culinary diversity of this corner of the world-and the similarities between the cuisines, too. \n\u003cbr\u003eHere are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, and dozens of other zakuski-the \"little bites\" that are the heart and soul of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian Apple Soup with Apple Dumplings. Dozens of entrees including Uzbek Lamb Pilaf, Russian Salmon with Sorrel and Spinach, Azerbaijani Quail in Walnut and Pomegranate Sauce, Armenian Pumpkin Moussaka. And side dishes, salads, beverages, and desserts such as Russian Cranberry Mousse and an Almond and Pistachio Paklava. Plus vatrushki, pampushki, halushki, blinchiki, sirniki, and pirozhki. Winner of the 1990 James Beard Food and Beverage Book Award. Selection of the Book-of-the-Month Club's Homestyle Books and the Better Homes \u0026amp; Gardens Family Book Service. 58,000 copies in print. \n\u003cbr\u003ePriy.tnova Apetita-good appetite!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIN THE SPIRIT OF HOSPITALITY \n\u003c\/p\u003e\n\u003cp\u003e PLEASE TO THE TABLE encompasses the exhilarating pleasures of Soviet cooking-of robust Ukranian borschts and classic Russian cuisine, of healthy Georgian grains and yogurts and the delicately perfumed pilafs of Azerbaijan. Its 400 recipes are a revelation.\u003c\/p\u003e\n\u003cp\u003e From the Baltic Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops with Apples Braised in Beer. Carrot Baba. Estonian Rye Cookies. Black Bread, Apple, and Cherry Pudding.\u003c\/p\u003e\n\u003cp\u003e From Russia: Sour Cherry Soup. Shchi. Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel and Spinach Sauce. Fried Potatoes with Wild Mushrooms. Blini. Russian Cranberry Mousse. \u003c\/p\u003e\n\u003cp\u003e From the Caucasus: Armenian Lentil and Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce. Saffron Pudding.\u003c\/p\u003e\n\u003cp\u003e From Central Asia: Asian Radish Salad. Uzbek Lamb Kebabs. Spicy Carrots with Cumin Seeds. Chicken Pilaf with Nuts and Candied Orange Peel. Poached Quinces.\u003c\/p\u003e\n\u003cp\u003e From the Ukraine: Borscht with Apples and Beans. Potato, Feta, and Scallion Salad. Chicken Kiev. Roast Pork Loin with Caraway Seeds. Vareniki. Almond Raspberry Torte.\u003c\/p\u003e\n\u003cp\u003e Anya von Bremzen, a native of Moscow who emigrated to the West in the mid-1070s, is a food writer and food consultant. John Welchman is a travel and food writer who, like Ms. Von Bremzen, specializes in writing about the former Soviet Union. Together they spent three years working on PLEASE TO THE TABLE, traveling extensively through the former USSR, visiting professional chefs, touring markets, and sampling and gathering dishes.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tLike most of the culinary world, food and travel writer Anya von Bremzen has Spain on the brain. But unlike those who have recently discovered Spain's sophisticated flavors and innovative charms, Anya has spent the last 10 years writing about Spanish cuisine and culture. A contributing editor at Travel + Leisure, she has pioneered Spanish cuisine in publications like \n\u003ci\u003eFood \u0026amp; Wine, Departures\u003c\/i\u003e, \n\u003ci\u003eConde Nast Traveler\u003c\/i\u003e and the \n\u003ci\u003eLA Times\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003e In her latest tour de force, \n\u003ci\u003e The New Spanish Table\u003c\/i\u003e, Anya reveals the Spain she knows and loves, peppering delicious recipes with historical tidbits, cooking hints and true Spanish hospitality. \n\u003cbr\u003e In addition to The New Spanish Table, Anya is the author of four ethnic cookbooks, including the James Beard Award-winning \n\u003ci\u003ePlease to the Table: The Russian Cookbook, Terrific Pacific Cookbook, The Greatest Dishes!: Around the World in 80 Recipes\u003c\/i\u003e, and \n\u003ci\u003eFiesta! A Celebration of Latin Hospitality\u003c\/i\u003e, which won Anya her second Beard award. \n\u003cp\u003e\u003c\/p\u003e When she's not in Spain or traveling to some exotic locale to try a new restaurant, Anya lives in New York City. \n\u003cbr\u003eJohn Welchman, who is also the co-author of Please to the Table: The Russian Cookbook, is an art historian and travel writer whose articles have appeared in The New York Times, International Herald Tribune, The Village Voice, The Economist, and Artforum. He is a professor of art history at the University of California, San Diego.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tINTRODUCTION: CULINARY ROUTES \n\u003cp\u003e THE SOVIET REPUBLICS AT A GLANCE\u003c\/p\u003e\n\u003cp\u003e APPETIZERS Zakuski\u003c\/p\u003e\n\u003cp\u003e \"You must make sure that your mind dwells on nothing but the wineglass and the appetizer,\" said Anton Chekhov. Accompany chilled shots of vodka with a glittering array of little dishes-Caviar Tartlets, Tiny Meatballs with Pine Nuts and Raisins, Swordfish with Zesty Tomato Sauce. A most inviting way to begin a meal.\u003c\/p\u003e\n\u003cp\u003e SOUPS Supi\u003c\/p\u003e\n\u003cp\u003e Much more than borscht: fragrant Pomegranate Broth from Azerbaijan; hearty Byelorussian Wild Mushroom and Noodle Soup; Armenian Lentil and Apricot Soup-so gorgeous in taste and color; refreshing chilled summer coolers. Ingenious combinations of flavor and seasoning. \u003c\/p\u003e\n\u003cp\u003e SALAD Salati\u003c\/p\u003e\n\u003cp\u003e Cod garnished with cornichons, potatoes enhanced by Bulgarian feta and lots of dill, a classic Salad Olivier. Beautifully composed and mixed salads, simply dressed, as luncheon or first-course dishes.\u003c\/p\u003e\n\u003cp\u003e RUSSIAN CUISINE\u003c\/p\u003e\n\u003cp\u003e BEEF AND VEAL DISHES Govyadina i Telyatina\u003c\/p\u003e\n\u003cp\u003e Catherine the Great preferred her beef boiled with pickled cucumbers and a sauce of smoked reindeer tongues. Not to everyone's taste, perhaps, but here are perfectly marinated Georgian Beef Kabobs, a piquant Veal and Quince Stew, the classic Beef Stroganoff, and of course, boiled beef-no reindeer tongues, but with two savory sauces. \u003c\/p\u003e\n\u003cp\u003e LAMB DISHES Baranina\u003c\/p\u003e\n\u003cp\u003e Enticing ways with lamb. Choice cuts combine with exotic spices and fresh herbs to create grilled kebabs from Uzbekistan, a warming lamb casserole from Georgia, and a yogurt-enriched Armenian stir-fry.\u003c\/p\u003e\n\u003cp\u003e PORK DISHES Svinina\u003c\/p\u003e\n\u003cp\u003e \"Pork is the real hero of the feast,\" or so thought Nikita Vsevoldovich Vselolzhsky, a nineteenth-century gourmet. Garlicky sausages with pomegranate seeds from Georgia. Rich satisfying pork and sauerkraut from the Ukraine. Luscious roast suckling pig. Exquisite aromas fill your house as you feast. \u003c\/p\u003e\n\u003cp\u003e POULTRY AND GAME DISHES Ptitsa i Dich\u003c\/p\u003e\n\u003cp\u003e Crispy Chicken Kiev; Grilled Chicken with Garlic and Walnut Sauce; and the classic Chicken Pozharsky, a dish immortalized by Alexander Pushkin. In Russia, when company is expected, a hostess turns to her extensive collection of Poultry recipes. \u003c\/p\u003e\n\u003cp\u003e FISH DISHES Riba\u003c\/p\u003e\n\u003cp\u003e \". . . There's nothing I'd rather do than fish,\" reflected Anton Chekhov. Sturgeon and smelts, carp, haddock, and the sweetest, most delicate-tasting trout; Baked Fish with Eggplant and Pomegranate Sauce; and an elegant Steamed Salmon with Sorrel and Spinach Sauce. \u003c\/p\u003e\n\u003cp\u003e BALTIC CUISINE\u003c\/p\u003e\n\u003cp\u003e VEGETABLE DISHES Ovoshchi\u003c\/p\u003e\n\u003cp\u003e In the Soviet Union there is a simple reverence for an unblemished potato or a splendid, crunchy carrot. Unpretentious dishes are prepared from cabbage and beets. But there are also savory wild mushrooms, eggplant ragout, the quintessential fried potatoes. And a host of irresistible stuffed vegetables. \u003c\/p\u003e\n\u003cp\u003e GEORGIAN CUISINE \u003c\/p\u003e\n\u003cp\u003e RICE AND GRAINS Ris i Krupi\u003c\/p\u003e\n\u003cp\u003e It is said that while swooping through Central Asia, Alexander the Great summoned a local soldier and bade him prepare a dish that would be proper nurture to a fighting man, an inspiration in taste. Of course, the soldier brought back his best pilaf. \u003c\/p\u003e\n\u003cp\u003e CENTRAL ASIAN CUISINE\u003c\/p\u003e\n\u003cp\u003e DUMPLINGS AND NOODLES Izdeliya iz Testa\u003c\/p\u003e\n\u003cp\u003e Vareniki, Pelmeni, Haluski, Manti, and more. All the wonderful dumplings and their fillings-potato, meat, sauerkraut, sour cherry, and creamy cheese.\u003c\/p\u003e\n\u003cp\u003e BREADS AND SAVORY PIES Khleba i Piroghi\u003c\/p\u003e\n\u003cp\u003e Together with salt, bread is the ancient symbol of Slavic hospitality. In fact, a Soviet house without it would be unthinkable. Riga Rye Bread, Steamed Cilantro Buns, Kulebiaka, Khachapuri, Pirozhki, and Pirogs-a selection of fragrant loaves and luscious savory pies.\u003c\/p\u003e\n\u003cp\u003e UKRANIAN CUISINE\u003c\/p\u003e\n\u003cp\u003e BRUNCH AND TEA DISHES Zavtraki i Chai\u003c\/p\u003e\n\u003cp\u003e An elegant table laden with tartlets, lovingly filled crepes, and delicate cookies. Accompanying all this, a beautiful samovar to keep the tea warm.\u003c\/p\u003e\n\u003cp\u003e FROM THE PANTRY Domashniye Zagotovki\u003c\/p\u003e\n\u003cp\u003e Jars of crunchy Armenian Mixed Pickles, Moldavian Red Pepper Relish, Sweet and Sour Beet Salad. No Soviet meal is complete without at least on tantalizing side dish. \u003c\/p\u003e\n\u003cp\u003e FEASTS AND HOLIDAYS Prazdniki\u003c\/p\u003e\n\u003cp\u003e Blini for Malenitsa (the Butter Festival; a sinfully rich kulich as well as a pashka for Easter; a unique gefilte fish for Passover; a festive, layered yeast cake for Christmas; Distinctive celebrations and traditional rituals.\u003c\/p\u003e\n\u003cp\u003e BEVERAGES Napitki\u003c\/p\u003e\n\u003cp\u003e A dense cup of Turkish coffee so popular in the Caucasus; tea, Russian style with jam; marinated compotes, sherbets, and other surprising fruit drinks. Plus a selection of beloved vodkas-and to avoid embarrassment when among Russians, an essential, step-by-step guide to downing a shot.\u003c\/p\u003e\n\u003cp\u003e ARMENIAN CUISINE\u003c\/p\u003e\n\u003cp\u003e DESSERTS Sladkiye Blyuda\u003c\/p\u003e\n\u003cp\u003e Lavish Chocolate Meringue Cake, Sweet Strudels, Charlotte Russe, pies, and custards-all handed down through generations of Russian babushkas. But also Almond and Pistachio Paklava, Poached Quinces, and Saffron Pudding for a touch of the East. \u003c\/p\u003e\n\u003cp\u003e BASICS Osnovniye Retsepti\u003c\/p\u003e\n\u003cp\u003e The essential stocks, pastries, and sauces.\u003c\/p\u003e\n\u003cp\u003e NOTES ON INGREDIENTS\u003c\/p\u003e\n\u003cp\u003e A few words on some ingredients that may be unfamiliar.\u003c\/p\u003e\n\u003cp\u003e MAIL-ORDER SOURCES\u003c\/p\u003e\n\u003cp\u003e A listing of shops that will mail-order harder-to-find ingredients.\u003c\/p\u003e\n\u003cp\u003e INDEX\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eBeyond borscht: 400 recipes including classic Russian cuisine, Azerbaijani pilafs, Armenian lentil and apricot soup, Ukrainian Chicken Kiev, Uzbek lamb kebabs, and much more.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e PLEASE TO THE TABLE encompasses the exhilarating pleasures of Soviet cooking--of robust Ukranian borschts and classic Russian cuisine, of healthy Georgian grains and yogurts and the delicately perfumed pilafs of Azerbaijan. Its 400 recipes are a revelation. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Baltic Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops with Apples Braised in Beer. Carrot Baba. Estonian Rye Cookies. Black Bread, Apple, and Cherry Pudding.\u003c\/p\u003e\n\u003cp\u003eFrom Russia: Sour Cherry Soup. Shchi. Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel and Spinach Sauce. Fried Potatoes with Wild Mushrooms. Blini. Russian Cranberry Mousse.\u003c\/p\u003e\n\u003cp\u003eFrom the Caucasus: Armenian Lentil and Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce. Saffron Pudding.\u003c\/p\u003e\n\u003cp\u003eFrom Central Asia: Asian Radish Salad. Uzbek Lamb Kebabs. Spicy Carrots with Cumin Seeds. Chicken Pilaf with Nuts and Candied Orange Peel. Poached Quinces.\u003c\/p\u003e\n\u003cp\u003eFrom the Ukraine: Borscht with Apples and Beans. Potato, Feta, and Scallion Salad. Chicken Kiev. Roast Pork Loin with Caraway Seeds. Vareniki. Almond Raspberry Torte.\u003c\/p\u003e\n\u003cp\u003eAnya von Bremzen, a native of Moscow who emigrated to the West in the mid-1070s, is a food writer and food consultant. John Welchman is a travel and food writer who, like Ms. Von Bremzen, specializes in writing about the former Soviet Union. Together they spent three years working on PLEASE TO THE TABLE, traveling extensively through the former USSR, visiting professional chefs, touring markets, and sampling and gathering dishes.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/1990 (EAN 9780894807534, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/21\/1990 (EAN 9780894807534, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eSchool Library Journal\u003c\/span\u003e 04\/01\/1991 (EAN 9780894807534, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eVon Bremzen, Anya\u003cbr\u003e\n\t\t\t\t\t\t\t\tLike most of the culinary world, food and travel writer Anya von Bremzen has Spain on the brain. But unlike those who have recently discovered Spain's sophisticated flavors and innovative charms, Anya has spent the last 10 years writing about Spanish cuisine and culture. A contributing editor at Travel + Leisure, she has pioneered Spanish cuisine in publications like \n\u003ci\u003eFood \u0026amp; Wine, Departures\u003c\/i\u003e, \n\u003ci\u003eConde Nast Traveler\u003c\/i\u003e and the \n\u003ci\u003eLA Times\u003c\/i\u003e. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e In her latest tour de force, \n\u003ci\u003e The New Spanish Table\u003c\/i\u003e, Anya reveals the Spain she knows and loves, peppering delicious recipes with historical tidbits, cooking hints and true Spanish hospitality. \n\u003cbr\u003e In addition to The New Spanish Table, Anya is the author of four ethnic cookbooks, including the James Beard Award-winning \n\u003ci\u003ePlease to the Table: The Russian Cookbook, Terrific Pacific Cookbook, The Greatest Dishes!: Around the World in 80 Recipes\u003c\/i\u003e, and \n\u003ci\u003eFiesta! A Celebration of Latin Hospitality\u003c\/i\u003e, which won Anya her second Beard award. \n\u003cp\u003e\u003c\/p\u003e When she's not in Spain or traveling to some exotic locale to try a new restaurant, Anya lives in New York City.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eWelchman, John\u003cbr\u003e\n\t\t\t\t\t\t\t\tJohn Welchman, who is also the co-author of Please to the Table: The Russian Cookbook, is an art historian and travel writer whose articles have appeared in The New York Times, International Herald Tribune, The Village Voice, The Economist, and Artforum. He is a professor of art history at the University of California, San Diego.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Von Bremzen, Anya\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1990-01-11\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Russian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery, Russian\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.76 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780894807534\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780894807534\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":52139410522393,"sku":"SP-9780894807534","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/a83c17be-a823-48ef-82b3-92a73b5980af.jpg?v=1784470226","url":"https:\/\/westbindery.com\/products\/please-to-the-table-the-russian-cookbook","provider":"West Bindery","version":"1.0","type":"link"}