Kapusta

Focusing on five key vegetables to the region – cabbage, beetroot, potato, carrot and mushrooms – Kapusta 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.

Details
Written by Alissa Timoshkina
Photography by Linda Xiao 
224 Pages
Hardcover