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by Alissa Timoshkina (Author)
KAPUSTA ES UN VIAJE CULINARIO POR EUROPA DEL ESTE QUE CELEBRA LAS HORTALIZAS ESENCIALES QUE HAN MARCADO ALGUNAS DE LAS TRADICIONES GASTRONÓMICAS MÁS SUCULENTAS DEL MUNDO. La cocina de Europa del Este rebosa recetas originales de las comunidades autóctonas de la región, al tiempo que refl eja la infl uencia de los países vecinos: desde crujientes ensaladas y coloridos dips y untables, hasta sopas y guisos profundamente reconfortantes, una variedad de empanadillas y pasteles, y todo un universo de encurtidos y fermentados. Centrándose en las cinco hortalizas más habituales -col, remolacha, patata, zanahoria y setas-, celebra una fi losofía culinaria basada en la asequibilidad, la estacionalidad, la sostenibilidad y, por encima de todo, el gran sabor. ACÉRCATE POR LA COMIDA Y QUÉDATE POR LAS HISTORIAS: CUALQUIER COCINERO CURIOSO ENCONTRARÁ AQUÍ INSPIRACIÓN. YOTAM OTTOLENGHI KAPUSTA ES UNA PALABRA MUY CERCANA A MI CORAZÓN, PORQUE ME EVOCA MI PLATO FAVORITO: LA COL TIERNA COCINADA CON ENELDO Y MANTEQUILLA. ESTE LIBRO ES IGUAL DE CÁLIDO Y ACOGEDOR, Y ARROJA UNA NUEVA LUZ SOBRE EL MUNDO DE LA COCINA DE EUROPA DEL ESTE. ZUZA ZAK
KAPUSTA IS A CULINARY JOURNEY THROUGH EASTERN EUROPE THAT CELEBRATES THE ESSENTIAL VEGETABLES THAT HAVE SHAPED SOME OF THE WORLD'S MOST DELICIOUS GASTRONOMIC TRADITIONS. Eastern European cuisine is brimming with original recipes from the region's indigenous communities, while also reflecting the influence of neighboring countries: from crisp salads and colorful dips and spreads to deeply comforting soups and stews, a variety of dumplings and pastries, and a whole universe of pickles and fermented foods. Focusing on the five most common vegetables - cabbage, beetroot, potato, carrot, and mushrooms - it celebrates a culinary philosophy based on affordability, seasonality, sustainability, and, above all, great taste. COME FOR THE FOOD, STAY FOR THE STORIES: ANY CURIOUS COOK WILL FIND INSPIRATION HERE. YOTAM OTTOLENGHI KAPUSTA IS A WORD VERY CLOSE TO MY HEART, BECAUSE IT EVOKES MY FAVORITE DISH: TENDER CABBAGE COOKED WITH DILL AND BUTTER. THIS BOOK IS JUST AS WARM AND INVITING, AND SHEDS NEW LIGHT ON THE WORLD OF EASTERN EUROPEAN COOKING. ZUZA ZAK
Author Biography
Alissa Timoshkina is a food writer and historian specialising in Eastern European food culture. Originally from Siberia, Alissa comes from a Ukrainian-Jewish lineage, with her family history forming an important part of her culinary writing. Having lived in the UK since the late 1990s, Alissa initially studied film, gaining a PhD in the field of Soviet film and Holocaust history.
