From chilly Nordic Estonia to Latvia and then the warmer Lithuania to the south, the Baltic States are characterized by fertile, low-lying ground, numerous lakes, rivers and streams, and large areas of forest. The emphasis of the cuisine is on fresh, locally sourced and simply cooked foods, warming fare suited to a land of hungry workers and their growing families. A variety of neighbouring influences also make themselves felt on the food traditions, with Poland and Russia adjoining and Sweden, Finland, Denmark and Germany in close proximity across the Baltic Sea. This beautiful new book first explores the culture and history of the region, along with a comprehensive listing of local ingredients and how they are used, ranging from beetroot and horseradish to black pudding and elderberries. Over 60 delicious recipes follow in chapters on Soups; Appetizers, Dumplings and Side Dishes; Fish and Shellfish; Meat Dishes; and Desserts. Choose your favourites from the sumptuous photographs and then sample a selection of these home-cooked recipes by following the clear instructions. The many delectable and distinctive dishes include Zeppelins (the famous Lithuanian dumplings) garnished with crispy bacon and sour cream, Baltic Fish Croquettes served with a cold potato salad and gherkins, or Pork and Veal Patties with Sour Cream and Mustard Sauce (kurzemes), a traditional Latvian dish. For a sweeter appeal, try the Estonian Apple and Almond Cheesecake, Latvian Semolina and Almond Pudding with Rhubarb, or Baltic Rye, Poppy Seed and Honey Cookies. This carefully compiled selection of mouthwatering dishes by Baltic specialist Silvena Johen Lauta conveys the authentic eating traditions of Estonia, Latvia and Lithuania. Supported with over 300 specially commissioned colour photographs, the reader can absorb the diverse influences and relish the rustic tastes of these three little-known Eastern European cuisines.
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