Description
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.
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