In the Baltics, two worlds meet: the Baltic Sea joins Eastern Europe and Scandinavia, bringing culinary influences and cultural exchange. Food is author Zuza Zak's doorway to a deeper understanding of this region, its rich history, its culture and what makes it tick. Her recipes explore new culinary horizons, are grounded in Baltic tradition and inspired by contemporary trends, making them modern, unique and easy to recreate at home. In addition to recipes and travel stories, there are snippets of poetry, literature, songs and proverbs, adding a rich layer that makes Amber & Rye a cultural reference point for travellers as well as a showcase for the vibrant new cuisine of the Baltic States.Amber & Rye explores Baltic capitals, Vilnius, Tallinn and Riga, all three UNESCO World Heritage Sites, steeped in history and culture, guiding you around the cities, sharing stories and discovering a dynamic, new style of cooking. Perfect for fans of Olia Hercules (Mamushka, Kaukasis), Regula Ysewijn (Pride and Pudding, Oats in the North) and Durkhanai Ayubi's Parwana."It is such a joy to finally see a cookbook on beautiful Baltic cuisine, done with so much sensitivity and respect by Zuza Zak, one of my favourite authors. It is making me pine to travel to the region more than ever. Before I can do that, I will enjoy reading and cooking from this wonderful book." Olia Hercules

"As far as I'm concerned, this is a book of bliss!" – Nigella LawsonThe essential cookbook for preparing perfect Polish dumplings at home.Delve deep into regional recipes from all over Poland with the traditional ingredients and stories that define these delicious dumplings. From the Baltic Sea with its abundance of fish, to the unique smoky and sour flavours of the mountainous south and beyond, discover endless options to satisfy every craving. As well as regional classics, Zuza Zak offers sweet and savoury dumplings for every occasion. With new and original creations, plus crowd-pleasing vegan and gluten-free options, Pierogi is a fascinating celebration of this beloved Polish speciality.

Steeped in ancient wisdom, magic and folktales, this illustrated scrapbook of Slavic lore offers natural remedies, beauty and cleaning products, healing recipes and wellbeing rituals that will appeal to modern witches and natural healing fans.This book is infused with the Slavic wisdom and folk healing passed on to Zuza Zak by her two Polish grandmothers. It's a beautifully illustrated treasure trove of the old ways of Eastern Europe, full of little rituals and remedies to make your life gentler, sweeter and more joyful, and it's a precious object in its own right – your own notebook of practical wisdom. Season by season, the book gently guides you to a more natural Earth-focused rhythm, creating the right atmosphere for your body and mind to thrive.Discover: Natural remedies for physical and mental wellbeing, such as Broad-leaved Plantain for Cuts and Grazes, and a Chamomile Bath for Relaxation and Optimism; Beauty products, such as an Oat Bundle Skin Cleanser for Gentle Exfoliation or a Lilac Body Oil for Improving Your Skin and Your Intuition; Rituals to honour the passing year, such as creating a Sage Cleaning Spray for Ritual Spring Cleaning or weaving Wildflower Wreaths for a Midsummer Celebration of Freedom; Nutritious recipes such as Elderflower Cake for Immunity and the Sheer Joy of it, or Wild Summer Pierogi for a Joyful Afternoon of Dumpling Making and Great All-round Health; Craft activities, such as painting eggs and dying clothes, to boost creativity, mindfulness and access to the flow state Folktales and mythology to connect to nature and ancient symbolism.

The food of Poland has long been overlooked, but the time is right for a reinvention.In Polska, young food writer Zuza Zak presents her contemporary take on Polish cuisine, with recipes for snacks and party foods, soups, preserves, breads, fish, meat and poultry, salads and veg, and cakes and desserts. She places Polish food within the context of the country’s history and geography, and tracks how it has developed and adapted to Poland’s ever-changing political and economic situation.With recipes including Tuna cured in bisongrass vodka, Courgette islands with dill flowers, and Mini doughnuts with rose filling, and lavish photography from the acclaimed Laura Edwards, Polska is a breath of fresh air.

Das Baltikum – hier treffen europäische, skandinavische und slawische Kulturen aufeinander, und diese historische Verflechtung spiegelt sich vor allem in der Küche der Esten, Letten und Litauer wider. Die polnisch-britische Autorin Zuza Zak erkundet mit diesem Kochbuch traditionelle und moderne Rezepte aus dem kulinarisch und auch touristisch noch so unentdeckten Stück im Nordosten Europas, spricht mit Einheimischen, besucht geschichtsträchtige Städte und gibt so faszinierende Einblicke in uralteTraditionen und die vielfältige (Küchen-)Kultur des Baltikums:Gegrilltes Kotelett mit Äpfeln und Sanddorn-Sauce, Lettisches Roggenbrot-Trifle mit Sommerbeeren oder Zitronen-Orangen-Kwass (ein traditionelles baltisches Getränk aus gegärtem Brot, Mehl und Malz) und viele weitere Spezialitäten warten darauf, entdeckt zu werden.- 8 Kapitel zu Frühstück, Vorspeisen und Snacks, Suppen, Hauptspeisen,Salaten und Beilagen, Eingelegtem, Desserts sowie Getränken- zahlreiche Reiseberichte und Geschichten zu den Städten Tallinn, Tartu,Riga, Kaunas und Vilnius- mit stimmungsvollen Zitaten, Songtexten, Gedichten und Sprichwörternzum Baltikum

In the Baltics, two worlds meet: the Baltic Sea joins Eastern Europe and Scandinavia, bringing culinary influences and cultural exchange. Food is author Zuza Zak's doorway to a deeper understanding of this region, its rich history, its culture and what makes it tick. Her recipes explore new culinary horizons, are grounded in Baltic tradition and inspired by contemporary trends, making them modern, unique and easy to recreate at home. In addition to recipes and travel stories, there are snippets of poetry, literature, songs and proverbs, adding a rich layer that makes Amber & Rye a cultural reference point for travellers as well as a showcase for the vibrant new cuisine of the Baltic States.Amber & Rye explores Baltic capitals, Vilnius, Tallinn and Riga, all three UNESCO World Heritage Sites, steeped in history and culture, guiding you around the cities, sharing stories and discovering a dynamic, new style of cooking. Perfect for fans of Olia Hercules (Mamushka, Kaukasis), Regula Ysewijn (Pride and Pudding, Oats in the North) and Durkhanai Ayubi's Parwana."It is such a joy to finally see a cookbook on beautiful Baltic cuisine, done with so much sensitivity and respect by Zuza Zak, one of my favourite authors. It is making me pine to travel to the region more than ever. Before I can do that, I will enjoy reading and cooking from this wonderful book." Olia Hercules

"As far as I'm concerned, this is a book of bliss!" – Nigella LawsonThe essential cookbook for preparing perfect Polish dumplings at home.Delve deep into regional recipes from all over Poland with the traditional ingredients and stories that define these delicious dumplings. From the Baltic Sea with its abundance of fish, to the unique smoky and sour flavours of the mountainous south and beyond, discover endless options to satisfy every craving. As well as regional classics, Zuza Zak offers sweet and savoury dumplings for every occasion. With new and original creations, plus crowd-pleasing vegan and gluten-free options, Pierogi is a fascinating celebration of this beloved Polish speciality.

Steeped in ancient wisdom, magic and folktales, this illustrated scrapbook of Slavic lore offers natural remedies, beauty and cleaning products, healing recipes and wellbeing rituals that will appeal to modern witches and natural healing fans.This book is infused with the Slavic wisdom and folk healing passed on to Zuza Zak by her two Polish grandmothers. It's a beautifully illustrated treasure trove of the old ways of Eastern Europe, full of little rituals and remedies to make your life gentler, sweeter and more joyful, and it's a precious object in its own right – your own notebook of practical wisdom. Season by season, the book gently guides you to a more natural Earth-focused rhythm, creating the right atmosphere for your body and mind to thrive.Discover: Natural remedies for physical and mental wellbeing, such as Broad-leaved Plantain for Cuts and Grazes, and a Chamomile Bath for Relaxation and Optimism; Beauty products, such as an Oat Bundle Skin Cleanser for Gentle Exfoliation or a Lilac Body Oil for Improving Your Skin and Your Intuition; Rituals to honour the passing year, such as creating a Sage Cleaning Spray for Ritual Spring Cleaning or weaving Wildflower Wreaths for a Midsummer Celebration of Freedom; Nutritious recipes such as Elderflower Cake for Immunity and the Sheer Joy of it, or Wild Summer Pierogi for a Joyful Afternoon of Dumpling Making and Great All-round Health; Craft activities, such as painting eggs and dying clothes, to boost creativity, mindfulness and access to the flow state Folktales and mythology to connect to nature and ancient symbolism.

The food of Poland has long been overlooked, but the time is right for a reinvention.In Polska, young food writer Zuza Zak presents her contemporary take on Polish cuisine, with recipes for snacks and party foods, soups, preserves, breads, fish, meat and poultry, salads and veg, and cakes and desserts. She places Polish food within the context of the country’s history and geography, and tracks how it has developed and adapted to Poland’s ever-changing political and economic situation.With recipes including Tuna cured in bisongrass vodka, Courgette islands with dill flowers, and Mini doughnuts with rose filling, and lavish photography from the acclaimed Laura Edwards, Polska is a breath of fresh air.

Das Baltikum – hier treffen europäische, skandinavische und slawische Kulturen aufeinander, und diese historische Verflechtung spiegelt sich vor allem in der Küche der Esten, Letten und Litauer wider. Die polnisch-britische Autorin Zuza Zak erkundet mit diesem Kochbuch traditionelle und moderne Rezepte aus dem kulinarisch und auch touristisch noch so unentdeckten Stück im Nordosten Europas, spricht mit Einheimischen, besucht geschichtsträchtige Städte und gibt so faszinierende Einblicke in uralteTraditionen und die vielfältige (Küchen-)Kultur des Baltikums:Gegrilltes Kotelett mit Äpfeln und Sanddorn-Sauce, Lettisches Roggenbrot-Trifle mit Sommerbeeren oder Zitronen-Orangen-Kwass (ein traditionelles baltisches Getränk aus gegärtem Brot, Mehl und Malz) und viele weitere Spezialitäten warten darauf, entdeckt zu werden.- 8 Kapitel zu Frühstück, Vorspeisen und Snacks, Suppen, Hauptspeisen,Salaten und Beilagen, Eingelegtem, Desserts sowie Getränken- zahlreiche Reiseberichte und Geschichten zu den Städten Tallinn, Tartu,Riga, Kaunas und Vilnius- mit stimmungsvollen Zitaten, Songtexten, Gedichten und Sprichwörternzum Baltikum