"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 Pate, 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.

Autorentext
Alissa Timoshkina is an award-winning food writer, historian and campaigner, best known for the multi-award-winning #CookforUkraine initiative and her cookbooks Kapusta and Salt & Time. Her work has appeared in The New Yorker, The Guardian, Vogue and The Economist, and she is a regular voice on BBC radio, podcasts and at major food and literary festivals.

Klappentext

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.

Zusammenfassung
Vegetable-forward recipes from Eastern Europe that celebrate seasonal, sustainable, low-cost eating and bring humble plant-based cooking into the heart of the kitchen.