by Alissa Timoshkina · Cinco Tintas · tapa dura · ISBN 9791387934040
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Eastern European cuisine is brimming with original recipes from the region's indigenous communities, while reflecting the influence of neighboring countries: from crunchy salads and colorful dips and spreads, to deeply comforting soups and stews, a variety of dumplings and pastries, and a whole universe of pickles and ferments. Focusing on the five most common vegetables—cabbage, beetroot, potato, carrot, and mushrooms—it celebrates a culinary philosophy based on affordability, seasonality, sustainability, and, above all, great flavor.
