A kaleidoscope of recipes from some of the most vibrant culinary traditions in the world. Focusing on five key vegetables of Eastern Europe – 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. Recipes are accompanied by beautiful photography and include a range of both meat-based and vegetarian dishes such as Cabbage Strudel, both Vegan and Beef Borsch, Potato Babka, Pierogi, a Tzimmes Carrot Cake, Bulgarian Mushroom and Walnut Pate, and a range of sauerkrauts.
