Inhalt
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.
Bibliografische Angaben
Februar 2025, ca. 224 Seiten, Englisch
Hardie Grant Publishing Group
978-1-78488-585-4