Kapusta

Who’s the author? Alissa Timoshkina is a food writer, cook and historian specialising in Eastern European food. Born in Siberia, Alissa’s heritage is Ukrainian-Jewish and Polish on her mother’s side, and Ukrainian, Russian and Belarusian on her father’s side. She is the founder of multi-award-winning global fundraising campaign #CookforUkraine, which since its inception has raised over £2 million. She is the author of Salt and Time: Recipes from a Russian Kitchen, which was a finalist in the Guild of Food Writers and the Julia Child Awards.

What’s it about? Kapusta (“cabbage”) focuses on five key vegetables of Eastern European cooking: cabbage, beetroot, potato, carrot and mushrooms. By celebrating these humble yet versatile staples, Kapusta demonstrates the rich diversity that the region has to offer and honours the simple philosophy of a cuisine that has affordability, seasonality and sustainability at its heart.

More than anything, the dishes in this cookbook are about shining a fresh light on the variety of flavours that make up Eastern European food. With chapters covering quintessential dumplings, pickles and ferments, as well as a mix of both meat-based and vegetarian recipes, you’ll find inspiration for every taste and occasion. You’ll also find beautiful photography and personal anecdotes throughout.

Recipes we love: Mushroom and Rice Stuffed Peppers in Sour Cream Sauce, Duck Soup with Wild Mushroom Sauerkraut, Greek Meat and Potato Pie, Pearl Barley Tabbouleh with Roasted Carrots and Walnuts, and Tzimmes Carrot Cake.

Perfect for: Fans of vegetable-forward chefs like Ottolenghi, as well as foodies keen to explore this little-known cuisine.