Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine

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About the Author: The author of this cookbook is Ren Behan, a recognized food writer of Polish descent. Her inspiration derives from both heritage and the fast-changing food landscape in Poland. Ever worked as a lawyer, Ren is now a writer of several popular online publications such as JamieOliver.com, GreatBritishChefs.com and her own highly popular blog RenBehan.com. Organized by course, the book’s recipes range from appetizers and salads to sides and sweets and are accompanied by notes on Polish holiday customs, history, and menu pairing suggestions. About the Author:The authors of this cookbook are Beata Zatorska and Simon Target. They are also the co-author in Sugared Orange: Recipes & Stories from a Winter in Poland. Beata Zatorska has been a family doctor for more than 20 years. Raised in a remote village in rural Poland, she moved to Australia at the age of 19. About the Author:The author of this cookbook is Zuza Zak, a young food writer and producer for TV’s Food Network in the UK. Spending her childhood cooking traditional food with her mother and looking for seasonal products with grandmother in the surrounding Polish countryside, she has brought up recipes that were all passed down by word of mouth from mother to daughter. Now she lives in London. Sugared Orange: Recipes & Stories from a Winter in Poland

Lunch usually ends with a Polish dessert. In Poland, homemade cakes are commonly served. Specialties worth a try are: yeast cake, makowiec (roll with poppy seeds and dried fruits), mazurek, ciders, piernik (ginger cake) and delicious Polish cheesecakes. For those who like to enjoy a special, gourmet taste, we suggest to try paczki (Polish donuts) filled with rose jam. If you are finding a winter warmer dish, Polish cuisine is a perfect choice. This book is a stunning memoir of food, festivals and traditions of the long, cold winters during a rural Polish childhood.

11. Old Polish Traditions in the Kitchen and at the Table

Polish food is steeped in tradition and heritage. From must-have recipes like kapusta kiszona and ogorki kiszoneto hearty meaty dishes like bigos and golonka w piwie; there’s so much to discover in the Polish kitchen. Kathy Gary is the best-selling Author of several cookbooks: “Passionate about Pierogies,” “Brunching on Bialys, Blini and Blintzes,” “Going Donuts for Paczki,” “Easy and Delicious Fudge” and “Kathy Gary’s Polish Recipes.” She has been cooking since she was a child; her grandmother was her first cooking instructor. She enjoys creating ethnic dishes and sharing her expertise with those curious and enthusiastic about exploring Polish cuisine.

This cookbook is a breath of fresh air as it uncovers Poland food through heart-warming recipes with its inspirational photographs and revolutionary cooking style. The instructions are clear, even for beginners. “ Polska: New Polish Cooking”is a culinary journey through Poland’s folkloric roots and national dishes while adding a designer twist to Polish dishes. About the Author:The author of this cookbook is Michal Korkosz, a food journalist, cake lover, and croissant gourmand born and raised in Poland. He also is the creator of Rozkoszny, a delightful-meaning blog where he connects the love of cooking with the hobby of photography. In 2017, Michal Korkosz won the Saveur Blog Award for best food photography (both Editors’ and Readers’ Choice). Polska: New Polish CookingWhile I am unable to make most of the recipes in this cookbook (I cook gluten free with limited dairy, and this book is heavy on wheat and often specialty dairy for nearly every recipe), I can't help but give it 5 stars because of all that it has going for it. Korkosz is a Saveur award winning Polish chef who clearly loves this food and passes on traditional Polish recipes in ways that make them appealing and accessible, with gorgeous color photos of every dish. He accompanies them all with stories of how his grandmother or others prepared the dish, how it would be traditionally eaten, and other details that really leave the reader feeling as if they've been taught by a passionate Polish friend who's taken them under his wing, rather than just reading a dry cookbook. As shown in the title, this cookbook is a refreshing approach to Polish cuisine from food writer and blogger Ren Behan. Here, readers are invited to join a journey to discover the new tastes of her beloved culinary heritage. Being longtime misunderstood with the West, Eastern Europe’s food is actually changing from heavy dumplings and stews towards healthier, lighter, fresh and seasonal recipes, served in contemporary ways. red borsch (beet concoction, served with small dumplings with mushroom or bean stuffing - this is called uszka and is similar to Polish pierogi). Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. Mostly being pan-fried before serving, pierogi is a signature of Poland that tourists must try when visiting here and also the favorite of every local.