Focusing on five key vegetables to the region – cabbage, beetroot, potato, carrot and mushrooms – this book 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 Pâté, 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.
‘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 Zak
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