Time to Cook

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Simple. Fresh. Easy. Everyday. From product to meal. From story to plate. This book is a larger compilation that includes contributions from two sommeliers and a photographer. Beets, cabbage, potatoes, carrots, butter, and other ingredients are separated into individual sections and combined based on the author’s favorite products. Anyone with a vegetable garden knows how wonderful and frustrating it can be when you have a whole box of beets, peas, and a host of other produce, and you have to figure out what to do with it. The ingredients used reflect Latvian tastes developed in childhood and are packed into 110 recipes. The book features stories about coffee, cognac, aperitif, digestif, and champagne, as well as pasta, salt, oils, vinegars, gadgets, and cheeses. Combining rich Latvian harvest with global culinary inspiration, this book reveals something new and will make you fall in love over and over while learning something new about Latvian classics – honey cake, Heavenly Manna, farina with strawberry jam, cottage cheese flatbread, and other childhood flavors.