Nine maps depicting the travels of the author to accompany his journals. The first map shows routes through parts of the Middle East and Asia with references to the Orenburgh Expedition. The second map shows routes in Northern Europe and parts of Russia, including towns in Prussia, Germany, and the Netherlands. The third map shows various portions of the Volga River in four separate, overlapping insets with nearby towns noted. The fourth map shows an area around the Eastern Ocean including present-day Saudi Arabia and India; regions and towns are noted as well as geographic features (with relief shown pictorially). The fifth map shows land around the Caspian Sea including routes of the Russian Embassy, towns, and geographic features (with relief shown pictorially). The sixth map shows a portion of Russia depicting the Orenburgh Expedition as well as towns, landmarks, and geographic features which are marked pictorially. The seventh map shows the Caspian Sea with surrounding regions and geographic features (with relief marked pictorially). The eighth map shows Europe and some surrounding areas including routes taken by the Russia Company, cities, and geographic features. The final (ninth) map is of Siberia and bordering areas; regions and landmarks are noted as well as geographic features (with relief shown pictorially).
T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.