Kapusta

<P><B>"<I>Come for the food and stay for the stories – every curious cook will take a leaf out of this book.</I>" – Yotam Ottolenghi<BR/><BR/> "<I>A rare cookbook that engages our thinking and delights our senses.</I>" – Olia Hercules<BR/><BR/> "<I>This book is just as warm and inviting and shines a fresh light on the world of Eastern European food.</I>" – Zuza Zak</B><BR/><BR/><B>A culinary journey across Eastern Europe, <I>Kapusta </I>celebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world. </B></P><P> Focusing on five key vegetables to the region – cabbage, beetroot, potato, carrot and mushrooms – it honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor 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. </P><P> 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 Pâté, and a range of sauerkrauts. </P><P><I>Kapusta </I>bursts with original recipes and shines a spotlight on the whole kaleidoscope of little-known culinary cultures and history from across the extensive region. </P>