This comprehensive volume is divided into three regional sections: Russia, Poland and the Ukraine; Germany, Austria, Hungary and the Czech Republic; and Romania, Bulgaria and the East Adriatic. Each of these contains recipes for soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes. In this way the book explores the many similarities, as well as the differences, between the cuisines of the countries of Eastern Europe. Hearty, nourishing and brimming with flavour and variety, the recipes in this book will surprise and delight all who explore them.