The beet and stuffed cabbage dishes you would expect but plenty of other recipes to try. Quite a few fry type breads along with fermented vegetables. Everything seemed doable with ingredient access. ( )

This has got to be one of the most gorgeous cookbooks I've encountered. The pages are thick sturdy paper, and nearly every single page has at least one photo if not more, in color, excellently shot & arranged. Every recipe begins with a paragraph (some shorter, some longer), with a brief mention of what the dish is and either some memory Olia has related to it or some other little familial tidbit about it. The recipes all look excellent and while some take a little more work, all are very straight-forward.

One thing to note, this is Eastern European food, so it's pretty meat-heavy (though there are a handful of the mains without, and some others that can be adapted), and it also would not be recommended for those who are GF/low-carb, as a good deal of the recipes use some sort of standard flour dough (bread, pastry, pasta, dumplings, etc).

I will add, vegetarian that I am, this book is a favorite to me in spite of the meat-heaviness. It's just a lovely book that I'm delighted to have on my shelf. ( )

So good