Kapusta

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Focusing on five key vegetables to the region – cabbage, beetroot, potato, carrot and mushrooms – Kapusta honors a philosophy of cooking that has affordability, seasonality, sustai nability 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. DetailsWritten by Alissa TimoshkinaPhotography by Linda Xiao 224 PagesHardcover Show more