Marion Trutter, spent a year abroad in Mexico and then studied Spanish Literature, American Studies, and Communication Studies in Munich. She was an editor at a well-known travel magazine for several years and has been self-employed since 1992. She has written a great number of culinary reportages about regions all over the world for renowned magazines and newspapers, and she is the editor of Culinaria Spain in the same series. Ms Trutter is currently a freelance journalist, focusing her work on cultural issues, travel, countries and food. Gregor M. Schmid lives in Munich. His work spans a wide spectrum; national/cultural and food themes are one of his emphases.

Most people have heard of blini, borscht and pirozhki (relatives of the pirogi), but what's the story behind these traditional Eastern European dishes? While vodka, caviar and Crimean sparkling wine found their way onto the shelves of Western European supermarkets a long time ago, Russian cuisine is just starting to be discovered. This new book in the popular "Culinaria" series presents an extraordinarily varied and fascinating multi-ethnic cuisine. This book helps you learn about the great variety of Russian appetizers, called pelmeni; how Ukrainian ravioli are made; warenyky, the Georgian national dish, or chatschapuri, the traditional Armenian festive meal; or about Azerbaijan's summer fresh vegetable dishes.In this stunningly illustrated volume, the authors present you with the entire range of cuisine enjoyed in this fascinating part of the world, enticing you to discover new culinary terrain!