Pirogi, blini, and borscht are familiar enough to many people, but what surprises might await us when we try ukha, khinkali, khachapuri, lahmadjo or plov? Russia, the Ukraine, and the countries of the Caucasus offer a wealth of culinary delicacies that are hardly known to us, a myriad of foods and flavors fed by the most diverse influences and cultures at the intersection of Orient and Occident. The spectrum extends from traditional fish and meat specialties of the nomadic peoples in northern Russia to sweets with a touch of oriental flavor favored in Azerbaijan.
This new volume of Culinaria explores the extraordinary breadth of this fascinating cuisine of many cultures in informative texts written by selected experts with deep understanding of the countries, paired with impressive photography. In addition to providing background information about the various lands and the foods that are typical of each of them, readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying.
Marion Trutter studied Communication, Spanish Literature, and American Studies in Munich, Germany. She has since made a name for herself as a freelance journalist in the food writing, among other topics. In this volume she has gathered the work of seven authors who masterfully convey their understanding of the countries and cultures at hand. Gregor M. Schmid studied Painting, Graphic Design, and Printing and is currently a freelance photographer based near Munich, Germany. While working on this book he logged some 80,000 km and 200 days of travel in five countries, at times under truly adventurous conditions.