Kapusta

“Alissa‘s recipes speak to my stomach. I am especially a lifelong fan of cabbage, and her cabbage chapter is fantastic.” – Melissa Hemsley“Alissa turns the cabbage cliché on its head in this joyful celebration of Eastern European cooking. Come for the food and stay for the stories—every curious cook will take a leaf out of this book.” – Yotam Ottolenghi“Kapusta is a word that’s close to my heart, as it brings to mind my favourite dish of young cabbage cooked in buttery dill. The book is just as warm and inviting. Alissa’s writing soothes the soul and her recipes always inspire. Kapusta is filled to the brim with beautiful, imaginative recipes that have the power to revitalise the kitchen, comfort the spirit and shine a fresh light on the world of Eastern European food.” – Zuza Zak“Just like the vegetable for which this book is named, Alissa’s recipes are always full of layers: of flavour, of history, of intention. Kapusta will fill your heart with gladness and your belly with buckwheat.” – Alice Zaslavsky“If the measure of a cookbook’s success is whether it inspires you to try the recipes then Kapusta goes one better. It is a book of plenty, a meal in itself.” – Caroline Eden

Alissa Timoshkina is a food writer, cook and historian specialising in Eastern European food culture. Born in Siberia, Alissa’s heritage is Ukrainian–Jewish and Polish on her mother’s side, and Ukrainian, Russian and Belorussian on her father’s side. She is the founder of multi-award winning global fundraising campaign #CookforUkraine, which since its inception has raised close to £2.5 million. She is the author of Salt and Time: Recipes from a Russian Kitchen, which was a finalist in the Guild of Food Writers and the Julia Child Awards. Alissa lives in North London with her partner and their two children. Kapusta is her second book.