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Over 250 colour photographs
Over 60 recipes

• More than 60 traditional recipes from Poland, Russia and the Ukraine, including starters, main courses, and desserts and bakes



• All the classic dishes of these countries are featured, including Borshch, Chicken Kiev, Beef Stroganov, Pirozhkis and Blinis



• All recipes are show in step-by-step detail with a glorious photograph of the finished dish to show you exactly what you are aiming to achieve



• Contains over 250 photographs, maps and illustrations



• An informative introduction illustrates the traditions and food culture of these fascintating historic cuisines



• Every recipe is tested and adapted to suit the modern Western kitchen, using easy to obtain ingredients and simple techniques and equipment

Poland, Russia and the Ukraine are countries famous for their inventive use of simple, fresh ingredients. This book is a comprehensive and fascinating collection of recipes that have been gathered from this region, which stretches from the Baltic Sea in the north to the Black Sea in the south.

Illustrated throughout with maps and photographs, this guide starts with an introduction giving the background and history of Polish, Russian and Ukrainian cooking, and explores the similarities and differences of their cuisines.

Many of the dishes have remained unchanged for centuries and are rooted in peasant tradition, complementing the tartness of pickles, sauerkraut and sourdough rye bread with mushrooms, onion, sausage and herring.

There are more than 60 recipes, each accompanied by photographs of every stage of the cooking process, and tempting pictures of the finished dishes, ranging from soups and starters, through meat and poultry, fish, vegetables, and grains, to desserts, cakes and bakes.

Full of easy-to-follow recipes and inspiring ideas, this is a rich, fascinating, detailed, accessible and informative guide to one of the classic cuisines of the world.

About the Authors

Catherine Atkinson - Author

Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating she worked in various hotels and restaurants including the Roux Brother's patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor on Woman's Weekly and later Me magazine. Catherine currently works as a freelance writer and is a consultant for various food and lifestyle magazines, and contributor to several books, including The Complete Encyclopedia of Coffee. Catherine Atkinson has always had a passionate interest in food and cookery and gained a Bsc (Hons) in Home Economics at Surrey University. She then trained as a cordon bleu cook and worked in various hotels and restaurants including the Roux Brothers' patisserie. Her catering experience led to work in publishing - creating recipes and styling food for photography. Catherine now works as a freelance cookery writer and consultant and has written more than twenty cookery books.

Lesley Chamberlain - Author

Lesley Chamberlain is a writer, linguist and traveller. Her acquaintance with Eastern Europe began with a year in Russia as a Reuters correspondent followed by independent travels. Since 1991 she has been a judge for the International Langhe Ceretto prize awarded to books on food and culture, and is the author of a number of books, including The Food and Cooking of Eastern Europe and The Food and Cooking of Russia.