About the book: 2005 / “The aroma above the counter was thick and complex: the sprat spread out on plates smelled tediously in the July stuffiness; the red pies emitted the aroma of rancid seal fat; sauerkraut was intertwined with a smoked sausage aroma; puff pastries, large in Russian style and thickly covered with powder, smelt sweetly next to the pile of cutlets, tickling the nostrils of drinking and snacking guests with the good smell of overcooked crackers…»