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 honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor 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.

A culinary journey with easy-to-make recipes from the enchanting Eastern lands of the Danube River.

In Danube, the James Beard Award-winning food writer and cook Irina Georgescu takes you on a gastronomic adventure as you journey along the Danube River, unearthing the hidden gems of Eastern European cuisine. With over 80 extraordinary recipes for everyday cooking - many focusing on vegetables, beans and pulses without meat - this cookbook is a testament to the diverse cultures of Romania, Serbia and Bulgaria in those border regions shaped by the Danube.

The recipes are simple and practical, from Potato Stew with Filo Crust, Leek and Rice Pie, Noodles with Sauerkraut and Slow-cooked Beans served with Cheese Breads to Horseradish Cornbread and Rice Pilafs. For those who crave the meat-centric dishes of Eastern European festivities, Danube offers mouth-watering and no-fuss recipes that will transport you to the heart of tradition, including the life-giving Lamb and Pearl Barley Curban Soup, Easter Lamb Stufat with Spring Onions and Sunday Pot-Roasted Chicken with Herby Stock.

With stunning location and food photography throughout, Danube is your passport to a world of flavors, stories, and traditions that will leave you hungry for more.

Utterly transporting - Irina's wonderful recipes and sparkling writing made me hungry to eat and to travel. - Mark Diacono

Danube is an enticing introduction to the rich culinary traditions of people living in the regions the Danube River traverses on its way to the Black Sea. Photographs and stories about life in Romania opened my eyes to its rich history, from the time of the Romans to the present day. This is a book to read with pleasure as well as to cook from! - Naomi Duguid

Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. Here, Yevhen Klopotenko shares modern recipes for the dishes that best express Ukraine's unique culinary heritage and define the independent spirit of its people.

Inside you'll find fresh ideas about how to use common vegetables, new approaches to fermentation and pickling, the delight of dumplings and simple baked goods, hearty long-simmered braises, and the pleasure of babka, torte, candied fruit, and so much more.

Klopotenko is Ukraine's most internationally celebrated chef, and these recipes are the result of years of research into regional Ukrainian cooking. He has peeled back layers of propaganda to identify true Ukrainian cuisine, shaped by tradition, geography, and agriculture. Known as the breadbasket of Europe, Ukraine's beloved dishes include:

• Borsch, the national treasure, and its many variations
• Pampushky, easy garlic bread rolls
• Varenyky, dumplings stuffed with sweet or savory fillings
• Deruny, fried potato pancakes
• Sweet and savory breakfasts, simple salads and dips, and hearty braises
• Lviv-style cheesecake, nut torte, and many more desserts

Romania is a true cultural melting pot, its character rooted in many traditions from Greek, Turkish, and Slavic in the south and east, to Austrian, Hungarian, and Saxon in the north and west.

Carpathia, the first book from food writer Irina Georgescu, aims to introduce readers to Romania's unique, bold and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring Romania's history, traditions, and food, one mouth-watering recipe at a time.

From chargrilled eggplants, polenta fritters, and butter bean hummus, to tangy bor?, stuffed breads, and Viennese-style layer cakes, this book is a true celebration of a country that's never afraid to mix things up!

Afternoon tea is a revered and treasured English tradition--and no one knows better how to prepare and enjoy a proper tea than the residents of Downton Abbey! Filled with delectable recipes, etiquette, and tea service know-how, this vibrant and unique cookbook will guide fans of the PBS series and anglophiles alike through every stylish element of this British cultural staple at home.

Spanning sweet and savory classics--like Battenberg Cake, Bakewell Tart, toffee puddings, cream scones, and tea sandwiches--the recipes capture the quintessential delicacies of the time, and the proper way to serve them. Lavish photographs of dishes and the beloved series plus special quotes bring the characters of Downton Abbey--and this rich tradition--to life in contemporary times.

Dill. A staple herb in a Romanian kitchen.Dracula. The infamous Romanian vampire.

Romania-a hidden gem of Eastern Europe-is better known for its brush with communism than its cuisine. But, just because it's hidden, doesn't mean it's forgotten. Filled with lush ingredients, many picked fresh from the field, you'll find a traditional Romanian plate loaded to the brim with vegetables and lean proteins, never lacking in flavor.

And nestled in those hidden hills and winding landscapes, lies a culture as rich and decadent as their meals. Journey through the countryside with over 80 recipes as unique as the people who have been perfecting them for centuries, all the while learning about the folklore and traditions that have steeped Romania in mystical mystery for so long.

In The Balkan Kitchen, Irina Janakievska gives a voice to the vast and varied dishes and cultural heritage of the Balkan region.

Explore this diverse and expansive region of cuisine with recipes including everything from Aubergine in Walnut Sauce and Leek, Lemon, and Olive Salad to Easter Roast Lamb and Chicken Paprikash, and of course sweet treats such as Vanilici Cookies and Chocolate Baklava. Irina's food is as vibrant and joyful as the stunning location photography and evocative essays, and with over half of the recipes being vegetarian or vegan, this is a book for all to enjoy the flavours of the Balkans.

With cultural anecdotes, history and personal stories, The Balkan Kitchen will be a book that inspires cooks around the world for years to come.

First published in 1952 to commemorate the 60th anniversary of the First Catholic Slavic Ladies Association, The Slovak-American Cookbook remains a classic collection of cultural dishes. From savory soups, sandwiches, and salads to sweet cookies, cakes, and candies, this cookbook contains the best Slovak-American recipes that the generations have to offer. Some national favorites featured are:

• Halusky
• Klobasy
• Strudel
• Fanky
• Kolace and more Each recipe provides a glimpse into this fascinating culinary heritage. In addition to an assortment of traditional, tried-and-true recipes, this cookbook also offers tips on entertaining, cooking, and maintaining your home. With help from The Slovak-American Cookbook, you can bring the Slovak culinary tradition to your table.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW

From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse souffl , and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks.

Praise for Alpine Cooking

This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume.--Publishers Weekly (starred review)

This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldūnai (pasta dumplings) and saltibarsčiai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.

Embrace Highclere glamor and the cuisine and customs of the Crawley household with The Official Downton Abbey Cookbook! Whether adapted from original period recipes or replicated and inspired by the screen, all 100+ recipes of this book reflect the influences found on Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes popular between 1912 and 1926--a period of tremendous change and conflict, as well as culinary development.

Featuring stunning photographs of dishes and the beloved series, plus notes on customs of the time, quotes from characters, and descriptions of scenes, this unique cookbook provides vivid context for the dishes and brings the show to life. Savor the rich traditions and historic flavors of Downton Abbey for contemporary palettes with Cornish Pasties, Jam and Custard Tarts, and more!

With these historic recipes--compelling to a contemporary palate and easy to replicate in today's kitchens--savor the rich traditions and flavors of Downton Abbey without end.

First published in 1952 to commemorate the 60th anniversary of the First Catholic Slavic Ladies Association, The Slovak-American Cookbook remains a classic collection of cultural dishes. From savory soups, sandwiches, and salads to sweet cookies, cakes, and candies, this cookbook contains the best Slovak-American recipes that the generations have to offer. Some national favorites featured are:

• Halusky
• Klobasy
• Strudel
• Fanky
• Kolace and more Each recipe provides a glimpse into this fascinating culinary heritage. In addition to an assortment of traditional, tried-and-true recipes, this cookbook also offers tips on entertaining, cooking, and maintaining your home. With help from The Slovak-American Cookbook, you can bring the Slovak culinary tradition to your table.

Bring Switzerland and the Alps to your kitchen with 52 comforting recipes to make at home.

Explore Switzerland through simple and delicious dishes for the evening meal. Each recipe is accompanied by a fascinating story about the dish's history and ingredients. From Zurich's famous Birchermuesli, to Graubünden's Pizzoccheri (buckwheat tagliatelle), to the saffron risotto of Switzerland's Italian region, let these sweet and savory supper recipes help you connect (or reconnect) with Switzerland. Learn Swiss history, culture, and geography--and taste one of the world's favorite travel destinations.

A joy and an education. Irina Georgescu has disentangled the strands woven into Romanian cooking and identity and she has done so deliciously, through glorious cakes, pies, strudels and doughnuts. Cook, eat, learn. - Diana Henry

I am such a huge admirer of Irina Georgescu in general, and of this extraordinarily impressive and important book in particular. A must-have, not just for enquiring bakers but, crucially, for all those interested in the context and evolution of culinary culture. - Nigella Lawson

Tava is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today's cuisine in Romania. The author's aim is to also share the story of those dishes that have come to represent the identity of different cultural communities across the country.

Tava means tray in Romanian, a metaphor for how a whole culinary landscape is presented to the reader.

You will find Armenian pakhlava, Saxon plum pies, Swabian poppyseed crescents, Jewish fritters, and Hungarian langoși alongside plăcinte pies, alivenci corn cake, strudels and fruit dumplings. Rice or pearl barley puddings, donuts and gingerbread cookies come with their own story, while chocolate mousses, meringues in custard sauce and coffee ice cream introduce you to the glamour of famous Romanian and Eastern European pastry shops.

The book is written with integrity and respect towards this rich heritage connecting the past with a present which can be encountered by the reader when travelling in Romania. The recipes are easy to follow, beautifully photographed, and tempt the reader to embrace the unfamiliar as much as the familiar, while enjoying their comforting and homely feel.

A treasury of delectable recipes, Celtic Folklore Cooking by Joanne Asala will help you select foods to serve at your celebrations of the Sabbats and Esbats: the festivals and ritual times for Witches and Wiccans. It is also a terrific introduction to Celtic culture. The recipes in this book were gathered during four trips the author took to Ireland and Britain, as well as visits to Scotland and Wales. She searched for people who still cooked in the traditional of their ancestors, passing down recipes from generation to generation. The result is a book that is rich in Celtic tradition. And the foods are delicious any time, too

Like a well-stocked larder, Celtic Folklore Cooking offers plenty of tempting choices for daily meals or special celebrations. Pick from more than 200 tasty traditional dishes, all nestled among colorful food-related proverbs, poems, tales, customs, and other nuggets of folk wisdom. Each recipe lists ancient and modern holidays associated with the dish so you can select the perfect fare to complement the season. Recipes include:

• Mushroom and Scallop Pie
• Heather Wine
• Pratie Oaten
• Beestings Pancakes
• Hot Cross buns
• Figgy Pudding
• Boxty on the Griddle
• Barm Brack
• Sweet Scones
• Scotch Eggs
• Colcannon
• Cockle Soup
• Flower Pudding
• Flummery
• Mead

The ancient Celts celebrated their Sabbats with music, dance, games, food, and drink. Whether you are a solitary practitioner or a part of a larger group, food and drink should always be a part of your festivities, rituals, and ceremonies. This book can be the key to a wide variety of foods that will make you the talk of the town

If you are involved in Celtic traditions, this book is a must. If you simply like unique recipes for foods that are as tasty today as they were hundreds, even thousands of years ago, you'll want this book, too.

Founder of London-based supper club and delivery service Mystic Borek, Spasia Dinkovski is on a mission to bring the rich flavors and traditions of North Macedonia to the masses. With 80 fresh and innovative recipes for unmissable dishes, Doma playfully experiments with traditional flavors while also forging a unique and modern take on the food of this hereto unexplored region. Alongside many recipes are poignant food stories from across the country offering a unique snapshot into the region's vibrant culinary and cultural history, accompanied by vivid imagery of modern-day North Macedonia. With influences from the former Yugoslavia and Turkey, the food of the Balkans features flavors and textures that tantalize every palate--from sweet and salty pickles and crisp salads to deliciously savory, flaky pastries; rich winter warmers; and indulgent desserts.

Unlock the flavors of this evocative corner of the Mediterranean with this authentic and contemporary regional cookbook from one of the rising stars of Balkan cooking.

Romania is a true cultural melting pot, its character rooted in many traditions from Greek, Turkish, and Slavic in the south and east, to Austrian, Hungarian, and Saxon in the north and west.

Carpathia, the first book from food writer Irina Georgescu, aims to introduce readers to Romania's unique, bold and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring Romania's history, traditions, and food, one mouth-watering recipe at a time.

From chargrilled eggplants, polenta fritters, and butter bean hummus, to tangy bor?, stuffed breads, and Viennese-style layer cakes, this book is a true celebration of a country that's never afraid to mix things up!

Breakfast staples, light lunches and afternoon treats from Rose Bakery in Paris

Breakfast, Lunch, Tea is the first cookbook by Rose Carrarini, who co-founded the much-imitated delicatessen Villandry in London in 1988, and now serves her signature simple, fresh and natural food at Rose Bakery, the Anglo-French bakery and restaurant in Paris. Rose holds a passionate philosophy that, life is improved by great food and great food can be achieved by everyone. Simplicity, freshness and the ability to choose the right things to cook are the keys to success and, with Rose's guidance and recipes, perfection and pleasure are easily attainable.

This book includes recipes for over 100 of Rose Bakery's most popular dishes, from breakfast staples such as crispy granola to afternoon treats, including sticky toffee pudding and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch.

Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past: Moorish, Christian, and Jewish influences prevail. Following decades, if not centuries, in which the local food accepted prejudice from outsiders, any change or innovation was inhibited; but now a fascinating revival is taking place everywhere in Andalucia, as in the rest of Spain. This is supported by the array of amazing ingredients from land and sea, by memories and aromas from the past, and by current innovation by Spanish chefs. La Cocina Andalucia has become even more attractive, improved without losing any of its character and taste. As delicious as they can be, there is much more to Andalucian food than tapas and much more than a brilliant gazpacho de verano. This selection of truly authentic recipes have been developed by Maria Jose Sevilla during time spent in her house in Aracena near Seville. Each recipe will be accompanied by short histories relating to the character of a chosen locality, a particular dish or equally important, the people that grow and prepare the food. It would not be a book about the food loved by the Andalucians without including some local ingredients and regional specialties such as Iberico Hams from Huelva, olive oils from Cordoba or Jaen, olives from Seville, or Sherry vinegar, sea salt and shrimp in Cadiz.

In this new cookbook from award-winning author Olia Hercules, explore the diversity of Ukraine's cuisine and heritage through the alluring window of summer kitchens--small structures alongside the main house where people cook and preserve summer fruits and vegetables for the winter months. Featuring 100 superb recipes, a gorgeous collection of food and lifestyle images, and evocative personal narrative, Hercules illustrates how the region's cuisine varies as much as the landscapes, climate, and produce.