What's Cooking in the Kremlin

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A New York Times Editors’ Choice, this book offers an entertaining and insightful look at the last hundred years of Russian power through the lens of food, penned by an award-winning Polish journalist. In a style reminiscent of Anthony Bourdain and Hunter S. Thompson, the author engages with individuals who have worked in Kremlin kitchens, revealing how their stories enrich our understanding of modern Russia. The narrative explores the culinary preferences of historical figures like Tsar Nicholas II and Lenin, the peculiarities of Stalin's food tester during the Great Famine, and the significance of meals served during pivotal moments in Soviet history. With a mix of humor and history, the author travels through diverse locales—from Stalin’s Georgia to the war fronts of Afghanistan and the nuclear wastelands of Chornobyl—often gaining access to places off-limits to outsiders. This journey highlights how food has evolved in Russia, from periods of famine to feasts, and how it remains a tool of propaganda and a reflection of the country's global standing. Complete with recipes and photos, this oral history captures the Kremlin's ongoing obsession with food as a means of asserting power and influence, revealing that, even a century after the revolution, food continues to play a crucial role in Russia’s narrative.