Eastern and Central European Kitchen

As borders open up and Europe expands, the fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West. People feast on dishes like goulash, stroganoff, pierogi, and borscht, as well as a wealth of culinary traditions that date back generations. Silvena Rowe draws inspiration from countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and Ukraine.

She prepares games with sweet-and-sour stuffing, sauces, and marinades, as well as smoked fish and wild mushrooms, as well as fruits like quince, figs, pomegranates, and seeds and grains like lentils, pearl barley, and poppy seeds. In her quest to bring a taste of what is served on these countries' tables, she plunders the traditions of both the poor and the wealthy. The flavors are bold and the food is unruly. Along with Silvena's recipes, there are photographs by renowned photographer Jonathan Lovekin of Eastern and Central European food markets, farms, homes, grand cafés, and restaurants.

View Details: amazon.com/dp/1566566789