Time to Cook

Simple. Fresh. Easy. Everdyday. From product to meal. From story to plate. This book was created differently than previous books by Signe Meirane, because this is a larger compilation that not only Signe worked on, but also two sommeliers (Andreas Larsson and Raimonds Tomsons) and photographer Armands Meirans. Beets, cabbage, potatoes, carrots, butter, and all the other ingredients are separated into individual sections. They are combined based on 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. Tastes developed in childhood and packed in 110 recipes. Stories about coffee, cognac, aperitif, digestif, champagne. That is just a small part of book. Because there are stories about 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 the Latvian classics – honey cake, Heavenly Manna, farina with strawberry jam, cottage cheese flat bread, and other childhood flavors.