The Czernowitz Cookbook offers a best-of selection from the cuisine of the eastern Danube monarchy, presented in a culturally and historically interesting manner that is contemporary and easy to replicate. In Czernowitz, many ethnic groups from the former Habsburg monarchy have left their mark. It is no coincidence that the capital of Bukovina was referred to as the "Little Vienna of the East." This book showcases the culinary heritage of the Ukrainian, Romanian, Jewish, German, and Polish populations, prepared in a way that allows for the delicious dishes to be easily recreated today. As a result of the peaceful coexistence of various peoples, a unique culinary blend of different traditions emerged in Czernowitz. Borscht, cabbage rolls, halušky, and the salad herring under fur from Ukrainian cuisine are just as much a part of the Czernowitz Cookbook as gefilte fish from Jewish cuisine and polenta.