Poland, Russia and the Ukraine are countries famous for their inventive use of simple, fresh ingredients. This book is a comprehensive and fascinating collection of recipes that have been gathered from this region, which stretches from the Baltic Sea in the north to the Black Sea in the south.
Illustrated throughout with maps and photographs, this guide starts with an introduction giving the background and history of Polish, Russian and Ukrainian cooking, and explores the similarities and differences of their cuisines.
Many of the dishes have remained unchanged for centuries and are rooted in peasant tradition, complementing the tartness of pickles, sauerkraut and sourdough rye bread with mushrooms, onion, sausage and herring.
There are more than 60 recipes, each accompanied by photographs of every stage of the cooking process, and tempting pictures of the finished dishes, ranging from soups and starters, through meat and poultry, fish, vegetables, and grains, to desserts, cakes and bakes.
Full of easy-to-follow recipes and inspiring ideas, this is a rich, fascinating, detailed, accessible and informative guide to one of the classic cuisines of the world.
About the Authors
Lesley Chamberlain is a writer linguist and traveller. Her acquaintance with Eastern Europe began with a year in Russia as a Reuter correspondent followed by independent travels. Since 1991, she has been a judge for the International Langhe Ceretto prize awarded to books on food and culture and is the author of a number of books.
Catherine Atkinson has always had a passionate interest in food and cookery and as a student this culminated in a BSc (Hons) in Home Economics at Surrey University. After graduating she worked in various hotels and restaurants including the Roux Brothers' famous patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor on Woman's Weekly and later Me magazine. Catherine currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks.