Pirogi, blini, and borscht are familiar enough to many people, but what surprises might await us when we try ukha, khinkali, khachapuri, lahmadjo, or plov? Russia, Caucasus, and Eastern Europe offer a wealth of culinary delicacies that are hardly kno wn to us, a myriad of foods and flavors fed by the most diverse influences and cultures at the intersection of Orient and Occident. This book explores the extraordinary breadth of this fascinating, multicultural cuisine in informative texts written b y selected experts with deep understanding of the countries, paired with impressive photography. Readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying.