"In a debut that is simultaneously austere and sensuous , supper club host Timoshkina taps into the culinary history of Russia. Having lived in Siberia until age 15, she looks back to the foods of her youth, offering old-world dishes either as she remembers them or in modern variations . She recalls that squid poached in smetana sauce (sour cream) was the 'ultimate comfort dish' of her childhood, and then presents other rich recipes, such as profiteroles with chicken liver p'té, and an extravagant salmon and caviar blini cake. Burrowing into Russian history, Timoshkina recreates such dishes as a crayfish and spinach savory rice pudding that dates back to 1861 and a Napoleon cake that originated in 1912 to mark the 100th anniversary of the failed French invasion of Russia. Despite Siberia's remote location, it is not without its international culinary influences: there is a Soviet-Korean ceviche called khe as well as an updated Polish stew, vegan bigos with smashed new potatoes. As for the traditional Russian vodka, Timoshkina shakes things up with four different infusions, including pine nut, and a silver birch tears cocktail that calls for a half-cup of sap from a silver birch. At once contemporary and classic, this collection provides an inviting introduction to a rugged cuisine that has stood the test of time .".