Alissa Timoshkina

La cocina de Europa del Este rebosa recetas originales de las comunidades autóctonas de la región, al tiempo que refleja la influencia de los países vecinos: desde crujientes ensaladas y coloridos di

Vegetable forward recipes from Eastern Europe that celebrate seasonal sustainable low cost eating and bring humble plant based cooking into the heart of the kitchen

Some cookbooks take you on a journey that is as poetic as it is geographical and culinary, and Salt & Time is just such a one...enthusiastic, often playful, and full of encouragement to cook dishes that are invitingly unfamiliar. - Nigella Lawson If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic - Olia Hercules, author of Mamushka and KaukasisOne flick through this book...shows the regions cuisine take form in dazzling vibrancy - Foodism Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake.Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place. - Alissa Timoshkina

"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 ZakA culinary journey across Eastern Europe, Kapusta celebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world. 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, youll 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 Pate, 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.

Perhaps no single object captures the soul of Eastern European cooking better than the humble spoon. At once cutlery and cooking tool, it embodies simplicity, generosity and abundance. It is the first utensil we are fed with as infants and the one that carries us through a lifetime of meals familiar, comforting and enduring.Lozhka (the Slavic word for spoon) celebrates the dishes most closely bound to this symbol of nourishment: soups, stews, dumplings, porridges and sweet comfort bowls. Bringing together 80 seasonal, affordable and flavour-rich recipes, Alissa Timoshkina author of the acclaimed Kapusta offers a definitive guide to the food that warms Eastern European kitchens and hearts. From Ukrainian borsch and Bulgarian tarator to Hungarian porkolt, festive sweet soups and creamy breakfast porridges, these recipes showcase a cuisine that is vegetable-forward, low-waste and deeply satisfying.Drawing on her Jewish-Ukrainian-Russian heritage, Alissa blends authentic family traditions with accessible, modern cooking. More than a recipe collection, Lozhka is a cultural journey an exploration of how a single spoonful can carry history, memory and comfort across generations.