Lesley Chamberlain

Features recipes for ice cream on the moon; candied atmospheric electricities; nocturnal love feasts; sculpted meats.

Dishes from the Baltic to the Black Sea, with babka, goulash, sauerkraut stroganovs and strudel.

A hardboiled novel of deception and betrayal in 1960s Israel, where tough men and desperate women all play a role.

Widely acclaimed for giving [an understanding of the connection between Nietzsche's personal experience and his most famous ideas[ (Christopher Lehmann-Haupt, New York Times) in her biography of Nietzsche, Nietzsche in Turin, Chamberlain now renders a similar service to readers of Freud. In this book, part biography, part literary criticism, she takes the reader into the mind of Freud, toward a...

Tempting recipes explore the best of Eastern European cooking from Pork Schintzel and Veal Escalopes to Torte Varadzan, all clearly explained in step-by-step pictures.

A collection of recipes and literary quotations that offers an introduction to the rich culinary history of Soviet Russia.

Published to tie in with its centenary, Arc of Utopia provides an original account of the origins of the 1917 Russian Revolution. Lesley Chamberlain shows how Russian activists took the French revolutionary ideals, and combined them with German political philosophy, to forge a unique, new vision of liberty, equality and fraternity.

In 1922, Vladimir Lenin personally drew up a list of some 160 "undesirable" intellectuals--mostly philosophers, academics, scientists, and journalists--to be deported from the new Soviet State. "We're going to cleanse Russia once and for all" he wrote to Stalin, whose job it was to oversee the deportation. Two ships sailed from Petrograd that autumn, taking Old Russia's eminent men and their...

Contains more than two hundred recipes interwoven with historical background and notes from the author's experiences traveling through Central and Eastern Europe. This book contains period illustrations and an introduction by the author, which describes how dramatically this region and its food have changed since the end of its isolation in 1989.

An authentic and inspiring collection of Eastern European recipes, from Russian Borshch and Salmon Julebyaka to Stollen, Lebkuchen and Apple Strudel.

Over 185 recipes offer a cook's tour of a region that stretches from the Baltic Sea in the north to the Black Sea in the south, with a culinary history, guide to ingredients and over 750 inspiring photographs.

More than 70 traditional recipes from Poland, Russia and Ukraine, including starters, main courses, desserts and bakes.

An evocative collection of much-loved regional recipes from Germany and surrounding countries of central Europe, including Sour Cherry Soup, Sauerbraten, Sachertorte and Apple Strudel.