"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

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.