The Cuisine of St. Petersburg. From Beranger to Shawarma

In this book, St. Petersburg will appear to us in an extraordinary and extremely interesting light: its pages will introduce curious readers to restaurants, little eateries, literary cafes, foreign chefs who have come here and opened various interesting culinary establishments, the factory-kitchen that first appeared in Leningrad, markets where ordinary citizens and renowned chefs shopped. We will learn which restaurants have disappeared, which have been revived, at which addresses they resided, and where to find them now. Finally, we are offered recipes for truly St. Petersburg dishes: fried smelt and rasstegai, Leningrad solyanka and fish soup, poppy seed pancakes and cheburek in the Leningrad style, meatballs according to GOST, and shawarma in the St. Petersburg way. The city always presents something distinctive, unexpected, and vibrant to all who love it!