Kapusta : Vegetable-Forward Recipes from Eastern Europe - Alissa Timoshkina

"Come for the food and stay for the stories - every curious cook will take a leaf out of this book."�- Yotam Ottolenghi "A rare cookbook that engages our thinking and delights our senses."�- Olia Hercules "This book is just as warm and inviting and shines a fresh light on the world of Eastern European food."�- Zuza ZakA culinary journey across Eastern Europe,�Kapusta�celebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world. Focusing on five key vegetables to the region - cabbage, beetroot, potato, carrot and mushrooms - it�honours a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavour at its heart.�With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA. Recipes are accompanied by beautiful photography and include a range of both meat-based and vegetarian dishes such as A Cabbage Strudel, both Vegan and Beef Borsch, Potato Babka, Pierogi, a Tzimmes Carrot Cake, Bulgarian Mushroom and Walnut P�t�, and a range of sauerkrauts. Kapusta bursts with original recipes and shines a spotlight on the whole kaleidoscope of little-known culinary cultures and history from across the extensive region.