E. Drasutiene et al. 1000 Delicious Dishes (1000 vkusnykh blyud). Lithuanian Cookbook, 1959. In Russian

Агрономы по домоводству Е. Драсутене, О. Радайтене, Е. Старкене, А. Шлижене. 1000 вкусных блюд. Пер. с литовского. Вильнюс : Госполитнаучиздат, 1959. 587 с., 7 л. ил. : ил.; 23 см.

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Agronomists in home economics E. Drasitiene, O. Radaitiene, E. Starkiene, A. Shlizhene. 1000 Delicious Dishes. Translated from Lithuanian. Vilnius: Gospolitnauchizdat, 1959. 587 p., 7 l. ill.; 23 cm. 

A cornerstone of Soviet-era culinary documentation, this 1959 Vilnius edition represents an exhaustive compendium of Lithuanian and Baltic regional cuisine meticulously assembled by four distinguished agronomists specializing in domestic science and household management. The collaborative effort of E. Drasitiene, O. Radaitiene, E. Starkiene, and A. Shlizhene synthesizes traditional recipes with contemporary agricultural knowledge, reflecting the scientific approach to home economics prevalent in mid-twentieth-century Soviet institutions. Published by Gospolitnauchizdat in the substantial 587-page format, the work encompasses an extensive repertoire of dishes spanning appetizers, main courses, preserves, and beverages characteristic of Lithuanian culinary heritage. Seven supplementary illustrated leaves provide invaluable visual documentation including preparation sequences, plating techniques, and finished dish presentations. The robust 23 cm binding accommodates detailed ingredient specifications, cooking times, temperature guidelines, and nutritional considerations essential for both novice and experienced cooks. Beyond its immediate practical utility, this volume constitutes a primary historical artifact documenting Soviet domestic food culture, ingredient availability, rationing practices, and evolving nutritional standards during the post-war reconstruction period. The agronomic credentials of the compilers ensure scientific accuracy in recipe development and ingredient sourcing. An indispensable acquisition for serious collectors of rare culinary literature, food historians, Slavic studies scholars, and researchers examining twentieth-century Eastern European domestic life through the lens of gastronomy and household practice.