This comprehensive and fascinating collection of recipes includes all the culinary delights of the geographical area that stretches from the Baltic to the Black Sea. The book 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. Eastern European cooking is characterized by its inventive use of simple, fresh ingredients. Recipes range from Russian Borshch and Salmon Kulebyaka, to Stollen, Lebkuchen and Apple Strudel. Hearty, nourishing and brimming with taste, aroma and variety, these recipes will surprise and delight all who explore them.