"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
A 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.
Rezensionen / Stimmen
Alissa's recipes speak to my stomach. I am especially a lifelong fan of cabbage, and her cabbage chapter is fantastic. Alissa turns the cabbage cliche on its head in this joyful celebration of Eastern European cooking. Come for the food and stay for the stories-every curious cook will take a leaf out of this book. Kapusta is a word that's close to my heart, as it brings to mind my favourite dish of young cabbage cooked in buttery dill. The book is just as warm and inviting. Alissa's writing soothes the soul and her recipes always inspire. Kapusta is filled to the brim with beautiful, imaginative recipes that have the power to revitalise the kitchen, comfort the spirit and shine a fresh light on the world of Eastern European food. Just like the vegetable for which this book is named, Alissa's recipes are always full of layers: of flavour, of history, of intention. Kapusta will fill your heart with gladness and your belly with buckwheat. If the measure of a cookbook's success is whether it inspires you to try the recipes then Kapusta goes one better. It is a book of plenty, a meal in itself.
Sprache
Verlagsort
Illustrationen
Full Colour Photography Throughout
Maße
Höhe: 253 mm
Breite: 197 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-1-78488-585-4 (9781784885854)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Alissa Timoshkina is a food writer, cook and historian specialising in Eastern European food culture. Born in Siberia, Alissa's heritage is Ukrainian-Jewish and Polish on her mother's side, and Ukrainian, Russian and Belorussian on her father's side. She is the founder of multi-award winning global fundraising campaign #CookforUkraine, which since its inception has raised close to GBP2.5 million. She is the author of Salt and Time: Recipes from a Russian Kitchen, which was a finalist in the Guild of Food Writers and the Julia Child Awards. Alissa lives in North London with her partner and their two children. Kapusta is her second book. @alissatimoshkina.
