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.