1930. Years in Estonia. The Art of Cooking

18.00 €

In Estonia, the 1930s are shrouded in a golden haze of memories. This small country on the shores of the Baltic Sea managed to make a name for itself abroad primarily through its high-quality agricultural products —in addition to the domestic market, Estonian bacon, butter, and eggs were highly prized in other European countries as well and served as lucrative export commodities.
The recipes and everyday culinary practices of that era were characterized by a healthy and frugal approach, in which spices were used sparingly. At the same time, these recipes offer today’s cooks the opportunity to add spices that suit their own tastes and to experiment with different flavor nuances.
The recipes in this trilingual (Estonian, English, and German) cookbook were compiled by Merike Jürjo and translated by Iris Assad.