Estonia and the Estonians provides the first compendious survey in any language of Estonian history, from prehistoric times to the twenty-first century. Estonia's strategic geopolitical location—a crossroads where the major powers of northeastern Europe have struggled for influence—and the small number of ethnic Estonians are crucial factors that have shaped the history of the area and its inhabitants. The book emphasizes the period since the mid-nineteenth century, when a national movement calling for Estonian cultural and political autonomy began to emerge. During the two world wars, Estonia gained and lost political self-determination. Yet a modern Estonian culture was firmly established, and a strong sense of national identity survived the Soviet era.

The only book widely available on Estonian food and cooking, 'Estonian Tastes and Traditions' completes Hippocrene's coverage of the cuisines of the Baltic region. Estonian food is simple, based on such staples as potatoes, pork, sauerkraut, preserved fish, and dark bread. This comprehensive volume contains 165 traditional recipes for such dishes as Sweet and Sour Red Cabbage (Magushapu Punane Kapsas), Beer Soup (Õllesupp), and Honey Candy (Meekompvekid). Chapters covering basics such as meats, vegetables, and breads are supplemented with chapters on turnovers, pancakes, and preserves. Also included is extensive cultural and historical information and an Estonian-English food glossary.

As Russia rattles its sabres in the Baltic, Neil Taylor reconsiders the history of Estonia and its struggle to achieve statehood.