Belarusian cuisine traces its roots back through many centuries and is based on a way of life that has survived from generation to generation. Though it is similar to the hearty, home-style offerings of Russian and Ukrainian cuisine, Belarusian cooking has its own distinctive specialties, including the well-known draniki, potato fritters served with fried mushrooms and sour cream, and all manner of dumplings, soups, and meat dishes.

“Contemporary yet traditional, refined yet candid, exuberant yet sublime, The Bengali Five Spice Chronicles is a warm and inviting book of family recipes that convey Rinku Bhattacharya’s passion for the flavors and tastes of West Bengal.”

            —Ammini Ramachandran, author of Grains, Greens, and Grated Coconuts

“I am enchanted by the authentic Bengali recipes, sure-fire techniques, and family anecdotes. This is a winning cookbook.”

While similar to the cuisines of Russia, Hungary, and Poland, Czech cooking is uniquely appealing, practical, and elegant. Although meat dishes are most often the centerpiece of Czech meals, a variety of delicious soups, salads, dumplings, vegetables, and desserts are also popular. Here are 240 easy-to-prepare recipes, all adapted for the North American kitchen. This expanded edition also includes a concise guide to Czech aperitifs, wine, and beer.