CREATIVE PUBLISHING unveils new photo book 'Cooking in the Wild. Modern Gastronomy in the Depths of the Carpathians'

Ukrainian publishing house CREATIVE PUBLISHING unveils new photo book "Cooking in the Wild | Modern Gastronomy in the Depths of the Carpathians"

The book celebrates the unique nature of the Carpathians, the calling of a chef, and a love for traditions. It features stunning images showcasing modern Ukrainian dishes, including haute cuisine creations.

Captured during the fourth meeting of the TOPOT project, founded by Ihor Mezenets and Dmytro Bakhta, the book aims to reconnect with the roots of national gastronomy. In 2021, "TOPOT: Bridge" was held in the Carpathians, featuring renowned Ukrainian chefs and representatives from the foreign culinary community from the UAE, Denmark, Spain, the USA, and the UK. Participants had to find, gather in the forest, or purchase every ingredient from farmers.

“The concept of all 'TOPOT' meetings is primarily about place: mountains, sea, steppe, forest, with the main task being to observe the diversity of our country's flora and fauna. Chefs maximally utilized wild edibles — fruits, nuts, seeds, herbs, and mushrooms that grow in the wild,” explains Ihor Mezenets.

The book offers a new perspective on familiar products, highlighting how plants found in gardens, fields, and forests can be used as vibrant seasonings and sometimes as the central ingredient in culinary creations.

“This project is an invaluable contribution to the development of modern gastronomy in Ukraine, providing motivation and inspiration for all chefs and farmers. It’s unprecedented; such culinary expeditions have not yet been conducted in Europe. Ukrainians often do not realize the treasures our unique nature holds, how rich our traditions and heritage are, which are foundational to our modern culture, a vital part of which is gastronomy. This is what our new book is about,” emphasizes publisher Lyudmyla Bondar.

The project features well-known Ukrainian chefs such as Ihor Mezenets, Andrii Matsyuta, Maksym Vysotskyi, Illia Marchukov, Yurii Nikitiuk, food blogger Olya Hercules, and others. It also includes representatives from the foreign culinary community: Diego Prado, a fermentation professor and coordinator of the culinary laboratory BCulinaryLAB at the Basque Culinary Center in San Sebastián, and Iñaki Bolumburu, who has worked at one of the world's best restaurants, Mugaritz in Donostia and Nerua in Bilbao.

The photo book can be purchased on the CREATIVE PUBLISHING website.