Ukrainian cooking with a contemporary twist, courtesy of an author born and raised in Ukraine, now based in California where she runs a series of popular workshops. Make a meal out of Sorrel Borscht (yes, borscht can be green!), cheese and egg stuffed Khachapuri (which the author learns NOT to call Georgian pizza), and some pickle sides. Organized by meal category, this covers everything from starters to desserts like a Sunflower Seed Halva, no less.

Details:

• Hardback format / 224 pages
• Published 11 October 2022