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“Vintage Cuisine” is a variation on a found cookbook published in 1937 in Western Ukraine, which was then under Polish rule. And although almost 100 years have passed, the book has not lost its relevance, because the products our great-grandmothers used to cook with are the same.

The recipes of the Ukrainians of those times are not only borsch and lard, but also sophisticated dishes that can now be found on the menus of noble restaurants (yes, they also ate avocados, asparagus, and artichokes at home!).

The old home recipes of Western Ukrainian cuisine have received a new lease of life. For the most discerning readers, they are supplemented with the rules of modern dining etiquette by Olga Freimuth.