Cooking in the Wild | Modern gastronomy in the depths of the Carpathians | Dmytro Bakhta, Igor Mezentsev

The book "Cooking in the Wild | Modern Gastronomy in the Depths of the Carpathians" is a story about survival in the wild nature of the Ukrainian Carpathians, about cooking together in the fresh air, respect for the environment, about the forest, mountains, love for Ukrainian traditions, and the vocation of a chef.

In 2019, renowned chef Igor Mezentsev, together with food photographer Dmytro Bakhta and Anna Smolyakova, launched a unique gastronomic project called “TOPOT,” designed to bring attention back to the origins of Ukrainian cuisine. Within its framework, Ukrainian and international chefs embark on multi-day expeditions to the mountains, forests, and rivers, where they prepare modern dishes in difficult, wild conditions — from what nature provides and what can be purchased from local farmers.

In 2021, the fourth expedition "TOPOT: Bridge" took place in the Carpathians. It was joined by chefs from Ukraine, as well as chefs from the UAE, Denmark, Spain, the USA, and the UK. Regardless of experience, status, or nationality, all participants worked on equal terms. They searched for ingredients for dishes on their own: collected in the wild, purchased from local farmers or hunters. Dishes were prepared from meat and game, using a variety of techniques — from boiling and frying over an open fire to baking in an earthen oven. Wild plants played a special role: edible herbs, mushrooms, fruits, seeds, and nuts that grew in their natural environment — without human intervention.

The result is a visually stunning photo documentation by Dmytro Bakhta. His images reflect unique gastronomic experiments - modern haute cuisine dishes created in the wild. “Cooking in the Wild” is not only a book about cooking, but also a deep research project that opens up new horizons of Ukrainian gastronomic culture. It inspires both chefs and restaurateurs, as well as farmers, and everyone who is interested in nature, heritage and modern cuisine. This is the first project of its kind for Europe, combining cooking, expedition and the philosophy of conscious consumption - and that is exactly what this book is about.