Feasts: Food for Sharing from Central and Eastern Europe [UK version of the US title The Eastern and Central European Kitchen: Contemporary & Clas

Covers stews such as goulash, light and chilled summer soups, fruit sauces for meat and smoked meat and fish dishes. This work also covers flavours such as horseradish, dill, caraway, and paprika, ingredients such as smoked fish and vodka, vegetables such as beetroots and cabbages, and exotic fruits such as pomegranates, figs, quinces and plums.