This book is a celebration of the food and passion behind this Melbourne institution. The book is split into three chapters: "Tears", which is the story of how the restaurant came about; "Vodka", which is a definitive guide to Polish vodkas, vodka tasting notes and how to match food with vodka, as well as recipes for the restaurant's most popular cocktails; and "Borsch", which features warming Polish classics, such as cabbage rolls, blintzes, beetroot soup and borsch, as well as modern dishes, desserts and sharing plates. Edgy photography by Mark Roper, a comprehensive guide to vodka, and delicious, popular recipes make Borsch, Vodka andamp; Tears an instant classic for fans beyond the restaurant itself.