---
product_id: 12255305
title: "Cooking in Russia - Youtube Channel Companion Paperback – January 14, 2015"
brand: "greg easter"
price: "452 kr"
currency: DKK
in_stock: true
reviews_count: 11
url: https://www.desertcart.dk/products/12255305-cooking-in-russia-youtube-channel-companion-paperback-january-14-2015
store_origin: DK
region: Denmark
---

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

**Brand:** greg easter
**Price:** 452 kr
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Cooking in Russia - Youtube Channel Companion Paperback – January 14, 2015 by greg easter
- **How much does it cost?** 452 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.dk](https://www.desertcart.dk/products/12255305-cooking-in-russia-youtube-channel-companion-paperback-january-14-2015)

## Best For

- greg easter enthusiasts

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- Trusted greg easter brand quality
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## Description

Full description not available

## Images

![Cooking in Russia - Youtube Channel Companion Paperback – January 14, 2015 - Image 1](https://m.media-amazon.com/images/I/71GLMBDnIyL.jpg)
![Cooking in Russia - Youtube Channel Companion Paperback – January 14, 2015 - Image 2](https://m.media-amazon.com/images/I/715EjMIRFQL.jpg)
![Cooking in Russia - Youtube Channel Companion Paperback – January 14, 2015 - Image 3](https://m.media-amazon.com/images/I/31ktvZwiy9L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    More than a recipe book, it is a cooking compamion!
  

*by M***N on Reviewed in the United States on January 8, 2017*

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.

### ⭐⭐⭐⭐⭐ 







  
  
    My all time Favorite Recipe Versions from my all time favorite Chef.
  

*by D***O on Reviewed in the United States on January 28, 2015*

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!

### ⭐⭐⭐⭐⭐ 







  
  
    Excellent Chef, Definitely Recommend.
  

*by J***. on Reviewed in the United States on June 3, 2015*

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.

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*Product available on Desertcart Denmark*
*Store origin: DK*
*Last updated: 2026-02-27*