This comprehensive cookbook contains more than 150 traditional and modern recipes all designed for the modern kitchen with readily available ingredients.
Join Estonian-American Karin Annus Kärner on an exploration of Estonian cuisine. The family recipes contained within were collected by the author from Estonians both at home and abroad. They include such classic dishes as jellied veal or pork (sült), blood sausages (verivorstid), saurkraut with barley (mulgikapsad), beet and potato salad (rosolje), and a cranberry-farina whip (roosamanna).
This comprehensive cookbook contains more than 150 traditional and modern recipes, all designed for the modern kitchen with readily available ingredients. The book also includes extensive historical and cultural information, and an Estonian-English/ English-Estonian glossary of culinary terms.
[i:90178] is a first-generation Estonian American. She grew up in Philadelphia and now lives in New York with her husband, Urmas Kärner, and daughter, Aleksa. By day, Kärner is a business television producer. In her off time, she cooks Estonian food and teaches music at the New York Estonian school. In the past, Kärner was a board member of the Estonian-American National Congress (Rahvuskomitee), a member of the New York Estonian Theater group, an organizer of the worldwide ESTO '92 festival in New York City, and Miss USA in the Miss ESTO '84 pageant. Kärner tested all the recipes in this book with her mother, Ingrid Loderaud Annus, who emigrated from Estonia in the 1950s, and her daughter who hopefully will carry on the traditions and love for her Estonian heritage learned from her parents and grandparents.
