Food writer Zuza Zak’s latest book, “Amber & Rye: A Baltic Food Journey” is a remarkable exploration of one of Europe’s better kept secrets: the food and culture of Latvia, Lithuania, and Estonia, known collectively as the three “Baltic States.” But as “Amber & Rye” proves so ably, each of these countries has its own unique and distinct culinary roots and culture, and each country is currently experiencing a lively culinary renaissance, which makes “Amber & Rye” an especially timely and welcome addition to this season’s new cookbooks.

Zak’s initial inspiration was her Lithuanian grandmother’s tales of her youth in Vilnius, and these memories launched Zak on a quest to discover the heart of the region through an examination of its food. The cuisines of Latvia, Lithuania, and Estonia are very much a reflection of their terrain and are shaped by the bracing climate of the Baltic sea. Fish — be it fresh, salted, or smoked— is a major player in each country’s cuisine, as are meat, grains, root vegetables, mushrooms, berries, and the region’s incomparable dairy products. With some influences from their near neighbors: Russia, Germany, Poland, and Scandinavia, the Baltic States’ cuisines remain magnificently their own — as Zak emphasizes throughout “Amber & Rye.”

The title, “Amber & Rye” is an apt choice. Rye is omnipresent in the Baltic countries — a tenacious, life-giving grain that is found in almost every meal. Amber, the ancient substance formed from the sap of conifer trees, is a potent symbol in each of the three counties: of energy, power, and the preservation of memory. In “Amber & Rye” Zuzu Zak has captured both the life force and the power of Latvia, Lithuania, and Estonia and made them available to readers through her delightful and compelling exploration of the cuisines, culture, and history of these three Baltic countries.

Enjoy My Conversation with Zuza Zak

Zuza Zak is a food writer based in London, where she is a PhD student at University College London’s School of Slavonic and East European Studies. Zak’s debut cookbook, “Polska: New Polish Cooking,” was selected as one of the best cookbooks of 2016 on BBC Radio 4’s The Food Program. “Amber & Rye” is published in America by Interlink Publishing.