" My mother is finally rolling out her kulebiaka dough, maneuvering intently on a dime size oasis of kitchen counter. I inhale the sweetish tang of fermented yeast once again and try to plumb my unconscious for some collective historical taste memory. No dice. There's no yeast in my DNA. No heirloom pie recipes passed down by generations of women in the yellowing pages of family notebooks, scribbled in pre-revolutionary Russian orthography. My two grandmothers were emaciated New Soviet women, meaning they barely baked, wouldn't be caught dead cooking 'czarist.' Curious and passionate about food all her life, Mom herself only became serious about baking after we emigrated. In the USSR she relied on a dough called na skoruyu ruku ('flick of a hand'), a version involving little kneading and no rising. It was a recipe she'd had to teach her mother. My paternal babushka, Alla, simply wasn't interested. "

― Anya von Bremzen , Mastering the Art of Soviet Cooking: A Memoir of Food and Longing