Although the two countries of Russia and Poland are neighbours, and share certain Slavic similarities, the two national cuisines are very distinctive. Russian food has its roots in the peasant society of the past in ingredients such as cabbage, root vegetables and cereals, but through its borders it has also absorbed influences from Asia, Scandinavia, China and Europe, while its very varied geography allows for profound regional differences. Poland is much smaller and its climate and landscape less diverse, but its cuisine benefits from a land that is rich in natural resources. In this unique celebration of Russian and Polish food, a fascinating introduction provides an overview of national and regional differences, the festivals that mark the year, and the classic ingredients used. The stunning collection of over 150 recipes, gathered from the Baltic Sea in the north to the Black Sea in the south, offer a rich, varied and culturally diverse cuisine with such dishes as Zurek (a sour rye soup) and Borscht (beetroot soup), the world-famous Pierogi and Pelmeni (delicious little dumplings) as well as hearty classics such as Beef Strogonoff, Hunter's Stew and the fabulous salmon pie, Koulibiac. Both Russians and Poles love their national sweet dishes, and here there are many tempting cakes, pastries and desserts to choose from, including the delectable Russian Pashka as well as Polish gateaux and pancakes. With beautiful photographs showing each recipe in step-by-step detail, this evocative and inspiring book captures the wonderful essence of Russian and Polish cooking, and enables the reader to create wonderfully authentic dishes in their own home.