Cookbooks

An exploration into the culinary identity of Ukraine through stunning food and travel photography, interspersed with stories and memories of "summer kitchens."

An alluring and artful travel and food guide to the stunning beauty of Georgia

With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odessa to Bessarabia, Romania, Bulgaria and Turkey's Black Sea Region, exploring interconnecting culinary cultures.

Caroline Eden uses food as her agent to give readers a very personal insight into Central Asia, a land that bridges Europe and East Asia; links Russia and China; neighbors Iran and Afghanistan.

Explore the exciting cultural confluences of The Baltics -- sharing stories from the locals around the capitals and discovering a dynamic new style of cooking!

This comprehensive and accessible book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature itself.

From award-winning author Dara Goldstein, The Georgian Feast introduces the rich and robust cuisine and culture of Georgia.

Transform your perceptions of the food of the former Soviet Union, and especially Siberia, at the crossroads of Eastern European and Central Asian cuisine, with 100 inviting recipes adapted for modern tastes and Western kitchens.

This cookbook is packed with history, stories and do-able recipes gathered from travels to Armenia.

A hundred traditional and modern recipes from the far northern corners of Russia, dishes that young Russians are rediscovering as part of their heritage!

The Russian Heritage Cookbook represents the achievements of an entire culinary heritage ― one which previously existed only in the memories of the cooks themselves, or written on yellowing scraps of paper.

Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex