Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia Sean Sherman What started as a desire

What started as a desire to document recipes turned into sharing the joys

the circumstances behind it

meaning there aren’t any fancy specialty ingredients

We’ve never been so collectively starved for moments of pause

You’ll use atypical plant-based ingredients like watermelon seed milk to make Mozzarella and mung beans to make Halloumi

Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia Sean Sherman What started as a desireA love letter to the food of her childhood, acclaimed writer Polina Chesnakova shares 100 vibrant regional recipes from Eastern Europe, the Caucasus, and Central Asia. Born in Ukraine to Russian and Armenian parents from Georgia, Polina Chesnakova grew up cooking and eating at the hip of her mother and aunts. Chesnok paints a warm portrait of the Soviet diaspora through food, with dishes that will be nostalgic and familiar for those within the