Cooking in Russia - YouTube Channel Companion Paperback – January 14, 2015

As the headline suggests, Greg Easter's book is more then a cookbook, it is a cooking companion. To address some of the negative reviews, many of the recipes are simply ingredients lists, with his expounding on some tips. First, there are enough stand alone recipes to satisfy this purchase; but since Mr. Easter has already published a video on YouTube, under CookinginRussia, his videos are really great instruction on creating the dish. They are meant to work together.While many of the recipes are ingredient lists, having them in print will save you between 1/2 an hour to 3 hours writing them down from the video itself, and that is if you know some tricks such as capturing the screen page and using Photoshop's text function to create a list you can copy and past into your world processor.Also what I like about the list and the descriptions in his book, is that you have a ready source to explore recipes that might satisfy an urge or hankering, might be something new that guests will enjoy or at least want to try. If you can order on Amazon, you can most likely catch his videos on YouTube.But it is much more then that, as there are comparisons between cooking at home to professionally crafted dishes at a restaurant as well, tips on how to get your home cooking to approach that culinary level. There is also theory and practice, tips as well pitfalls to avoid, and interesting information. You also get the origins of the particular dishes, as well changes some locales made and why that occurred.With Volume 1, you get a great summary of cooking in Russia and how and why their meals evolved the way they have. While this review is for this first volume, I would also recommend Vol. 2 as he brings into various techniques for you to consider, as well Vol. 3, which talks about food chemistry. While very technical about it all, it still allows you to see the interaction that occurs with various foods and flavors, as well shows you how the additions of various ingredients add up to a whole experience that is much bigger then the contributions any single ingredient would add.I am also anticipating the release of Volume 4 which will be about the physics involved in food, and have more of his recipes from his video series. I intend to purchase all of his books for a complete collection. The only other series I decided to collect in full is the Crown International Series, of cookbooks.

I'm familiar with Chef Greg Easter from his YouTube Channel. He is, without a doubt, my favorite Chef in terms of actually teaching you what to do and the quality and flavor of his recipes. NO FAILED RECIPES here! Just methodically follow his easy instructions and you are in for a real treat!This book covers what looks like a good portion, if not all, his current videos with additional content which adds to, and enhances your repertoire! The way I see it, you can create a full dining experience for a romantic dinner or a very impressive dinner with friends.I've tried several of his recipes and, all have been delicious. Many are complex yet balanced and always flavorful. Some are mesmerizingly subtle. All are memorable. As mentioned, he teaches highly effective techniques which help ensure success. I've never been more impressed with a Chef than I am with him. I have been cooking for about 50 years. I started in the Family Italian Ristorante and Pizzeria. I am also what some people refer to as a foodie. I have a fairly extensive library of recipes. I can honestly say that in every case, Chef Easter's recipes easily replaced what was my previous favorite. Hell, he even replaced my family Tomato Sauce recipe. (I still love you Nonna!).Definitely check out his YouTube Channel. Combined with this book, you're going to be transformed into a much better cook and, if desired, one impressive entertainer!

Awesome, such a great book from an excellent chef. His youtube videos are by far the best for learning techniques for cooking as well as methodology on applying high heat or introducing ingredients during certain stages in the cooking process and explaining how this affects the particular ingredients and why this is important to layering flavors. This is only one example of the philosophies he goes into during his videos. He definitely delves into theories of enhancing flavors and aspects I'd imagine top chefs would spend countless hours researching. It's definitely a lesson in molecular gastronomy and I appreciate the reasoning behind why these techniques work to get a better understand of how to apply them to other recipes. While I enjoy watching other videos on youtube, they are all a color by number, they aren't very informative or insightful. While their food may be great, I want to learn. Excellent book, can't wait for the second. I do believe him saying that he plans on going into greater detail in his next book on his theory of layering flavors. Wish he and his videos got the popular attention they deserve.

I have been using Greg Easter's Cooking in Russia, since it arrived in Feb. 2015. Wow I am so impressed. I can't wait for his next publication to be released. I have stepped up my entertaining game to a whole new level. I love the history and the stories. The recipes are easy to follow and you can always go to Greg;s Youtube Channel for more helpful tips and recipes. I love how simple and easy the recipes are to follow. The French Onion Soup is by far the best I've ever made! If you're interested in unique food this is the recipe book to use! I've had repeat request for many of the dishes I've made from this book, so I'm just now ordering a second copy to give as a gift. 2 Thumbs Up!!!

Chef Easter doesn't just provide recipes, but also methods you would find used in a professional kitchen. This is scaled down for home use and presented well. The author has a unique understanding of flavor that's both culinary and scientific. I've had to apply myself and step out of my comfort zone a bit but I've been blown away by the results. Can't recommend highly enough.

Greg - it's you who gives me the confidence to cook well. Thanks for publishing this book, it complements the YouTube channel well, full of amazing advice and unique techniques not seen anywhere else.This is not a step by step cookbook you reference for a quick meal, it's a cookbook used to master the art of gastronomy you can apply to everyday food.

I originally found Greg, quite by chance, whilst searching the internet for a fresh pasta recipe. As I watched his video, with his meticulous method for pasta, I quickly realised that this was a man with a lot of knowledge and the right amount of obsession with detail. I added him to my Youtube favourites and since then, he has been something of a guru to me and really taught me some 'next-level' stuff about cooking that I'm not sure I would have got anywhere else, aside from an actual face-to-face teacher. You just have to check out his channel and I assure you that once you do, you will want this book, not least as a kind of 'thank you' for all the free lessons and recipes. I mean, it's a great book anyway - the history of Russian cuisine is fascinating, but it does need to be viewed as an accompaniment to the videos, as most (but not all) the recipes are just ingredient lists with additional notes. That said, there are quite a few complete ones, with method and also a few cocktails, which he is also an expert on (he also has a separate book on them).What's amazing is how few views his channel gets - it's probably because the production values are low (cheap video camera, no additional lighting, bad sound) and most people want glitz and glamour these days. Believe me, despite this, it's literally the best cooking tuition on the internet.

Greg is without a doubt the best Youtube chef I know. I found his channel when I was tired of all the failing or dissapointing dishes that I tried to recreate from Youtube. I wrote 'professional restaurant recipe' and found his tomato sauce recipe. Finally, I created something unique and professional. For the first time I started to create recipes that amazed everyone. Greg just doesn't show you how to creat a dish, but also teaches you the fundamentals of cooking. Once you learn from him how to cook properly, like a restaurant chef, you notice all the failures people make on Youtube or at home. Don't get fooled by big names on like Gordon Ramsey, Jamie Oliver etc. they don't show you how they cook in real life. If you are really looking for their secrets, Cooking in Russia will teach you. All you need is just patience and passion for cooking. Also, he is a great and kind person and takes time for all your questions.

You can't beat the advice given by Greg or the recipes if you want restaurant (genuine) quality.To the three star review given, this book is meant to be a companion to the YouTube channel, not a stand alone book. That being said the info given in the book is extremely useful in understanding the recipes on the YouTube channel.I have all three books... A must if you want to be serious about cooking.

I love the extra cooking information and was fasinated by the history of cooking in Russia.

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