Polish Heritage Cookery
by Robert Strybel
from Hippocrene Books
A perennial bestseller, Polish Heritage Cookery is the most extensive and varied Polish cookbook ever published. More than 2,200 recipes use easily available American ingredients and measurements. Modern Polish cuisine is a blend of hearty peasant dishes and more elegant gourmet fare, incorporating a broad cross-section of cultural influences. The book includes numerous cultural notes, historical accounts of Polish culinary traditions, and descriptive line drawings. Its expanded edition includes information on Polish products available in the United States, such as plum butter, honey mushrooms (opie´nka), and kielbasa, and their culinary uses. Complete with full color photographs.
Polish Cookery : Poland's Bestselling Cookbook Adapted for American Kitchens
by Marja Ochorowicz
from Crown
Poland, like France, is a country where people really know food. One can stop at a wayside inn in the country or at a modest restaurant in a working-class city neighborhood and be served a meal worth remembering. Good food is a tradition.
Polish Cookery is an American adaptation of Uniwersalna Ksiazka Kucharska (The Universal Cookbook), long the most famous standard cookbook in Poland. All weights and measures have been converted to American usage, and suitable substitutions are provided for hard-to-get ingredients. The recipes range from the familiar to the exotic and include soups like Polish Mushroom and Barley Soup, Fresh Cabbage Soup, many variations of Barszcz, the famous Polish beet soup, and Sorrel Soup with Sour Cream.
The Poles are very fond of pates, dumplings, and meat pastries. In Polish Cookery, you'll find recipes for Meat Patties, Potato Croquettes, Venison Pastry, Partridge Pie, Game Pate, many variations on the celebrated Pierogi, or dough pockets, and Buckwheat Cakes.
Authentic entrees include Loin of Venison, Roast Wild Goose, Smothered Pike, Turkey in Madeira Sauce. Chicken Casserole with Currants, Smothered Duck in Caper Sauce, Hussar Pot Roast, Tenderloin Smothered in Sour Cream, and perhaps Poland's most famous dish, Bigos, or Hunter's Stew.
To round out the Polish meal, there are recipes for Mashed Turnips and Potatoes, Split Pea Fritters, Stuffed Kohlrabi, Fried Carrots, Mushroom Ramekins, and Pearl Barley with Dried Mushrooms.
Finally Polish Cookery offers such dessert treats as Almond Torte, Cracow Torte, Spice Cake, and Almond Babka.
Polish cuisine evolved over centuries, a combination of East and West, aristocratic hauteur and peasant fare. It is a rich culinary heritage that is faithfully represented here in Polish Cookery.
Polish Chicago: Our History, Our Recipes
by Joseph W. Zurawski
from G Bradley Pub
Polish Chicago: Our History Our Recipes is the most ambitious work on the Polish community of Chicago to date. Author Joseph W. Zurawski, a historian, educator and author of the Polish experience in both Poland and America for almost 50 years, brings a wealth of insight and knowledge to this groundbreaking work. By elegant prose and stunning photograph (often rare and previously unseen), and poignant personal profile, Zurawski documents the full dramatic saga of Chicagos Polonia. In free and optimistic Chicago, these Polish Americans not only supported their beleaguered homeland, they also forever enriched their new home by contributing their tremendous work ethic, unending patriotism, fervent faith, tireless charity and beautiful culture to create a vibrant and ever-evolving Chicago Polonia. Polish Chicago: Our History Our Recipes recounts the amazing story of these indomitable people. Moreover, for many food is simply nourishment, but for Polish Americans, food means family. It is a means by which to share with others, celebrate tradition and show affection. Thus, this book highlights culinary contributions by turning an inviting light onto 12 of Chicagos award-winning Polish eateries, with each providing recipes of their excellent fare. As an added bonus, 24 Polish-American Chicagoans have opened their kitchens and their hearts to readers. Each shares family recipes along with cherished family photographs and private family stories, some whimsical, some poignant, each offering an authentic glimpse back into worlds often hidden to the readers by time, political walls or both. Brought to you by G. Bradley Publishing of St. Louis, in cooperation with The Polish Museum of America, Polish Chicago: Our History Our Recipes is a handsome, 240-page hardbound volume containing 720 rare historical photographs and exquisite food photographs shot by nationally renowned photographer Katherine Bish.
Polish Sausages, Authentic Recipes And Instructions
by Stanley Marianski
from Outskirts Press
Polish Government Secret Sausage Recipes!
In 1945 someone in the newly organized Polish government came up with a brilliant idea of standardizing Polish meat products using traditional time proven recipes. The official list of meat products and sausages was drawn and the Department of the Meat Industry started to work out details. In 1959 the first official guide for making meat products and sausages was issued which was followed in 1960 by a slightly revised version. Then in 1964 the Polish Government issued the final version that covered 84 meat products and 119 sausages. Those manuals reserved for internal use only helped to create the best meat industry that ever existed anywhere and this standardization allowed Poland to produce sausages of high and consistent quality. They were not written by restaurant cooks or college students, but by the best professionals in meat science the country had. The recipes presented in this book come from these manuals and they were never published before. These are recipes and production processes of the products that were really made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland today.
New Polish Cuisine
by Michael J. Baruch
from Lbcm Publishing
Polish Cooking, Revised
by Marianna Olszewska Heberle
from HP Trade
For more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including such favorites as Apple Pancakes, Mushroom Croquettes, and Lazy Noodles, it continues to provide a sampling of Polish dishes that have survived over the last ten centuries.
Polish-born Marianna Olszewska Heberle reveals a rich variety of over 200 authentic recipes in this outstanding cookbook rivaling the best European cuisines. Easy-to-follow instructions make it simple to prepare such traditional Polish favorites as Poppy Seed Pierogies, Stuffed Cabbage, Hunter's Stew, Warsaw Herring, and many more.
Plus readers will learn about holiday traditions and the proud culinary heritage of this fascinating country with Polish Cooking.
The Food and Cooking of Poland: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes (The Food and Cooking of)
by Michalik Ewa
from Aquamarine
From its rolling lowlands and meandering rivers to its lofty peaks and extensive lake region, Poland is a land where good food and warm hospitality is at the heart of everyday life.
The Best of Polish Cooking
by Karen West
from Hippocrene Books
Now updated with a new chapter on Lighter Polish Fare! First published in 1983, this classic resource for Polish cuisine has been a favorite with home chefs for many years. This new edition includes a chapter on Light Polish Fare with ingenious tips for reducing fat, calories and cholesterol, without compromising the flavor of fine Polish cuisine. Fragrant herbal rubs and vinegars add panache without calories. Alternatives and conversion tables for butter, sour cream and milk will help readers lighten other recipes as well.
In an easy-to-use menu format, the author arranges complementary and harmonious foods together--all organized in seasonal cycles. Spring menus include "Braised Spring Lamb with Cabbage," "Baby Carrots Polonaise," and "Wild Strawberries with Sour Cream." Cool and light summer menus make the most of fresh fruits and vegetables: "Frosty Artichoke Salad," "Fresh Peas with Dill Butter," and "Chilled Blueberry Soup." Autumn recipes include "Polish Sausage simmered in Wine," "Apple Raisin Cake," and "Hunter's Stew." The winter chapter highlights plentiful offerings such as "Roast Duck Served with Red Cabbage," "Smoked Salmon Omelets" and "Christmas Eve Bread."
Old Polish Traditions in the Kitchen and at the Table (Hippocrene International Cookbook Series)
by Maria Lemnis
from Hippocrene Books
Here are nearly 100 recipes for such classic Polish favorites as "Beer Soup with Sour Cream and Cottage Cheese," "Roast Beef Roll with Mushrooms," "Roast Pork with Caraway Polish Style," and "Old Polish Royal Mazurek." Short essays also cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom. The recipes are traditional family fare.
The Art of Polish Cooking
by Alina Zeranska
from Pelican Publishing Company
Polish gourmet traditions are as old as Polish culture, which has written history over a thousand years. And here is the definitive Polish cookbook, "THE ART OF POLISH COOKING," containing 500 authentic recipes which reflect the proud traditions of this ancient country. This cookbook is complete with recipes for hors d'oeuvres, soups, entrees, vegetables, pastries, desserts, and beverages. Special holiday menus are also presented, along with charming descriptions of traditional Polish feasts and celebrations.
Polish cooking is characterized by herbs like dill, caraway seed, and green parsley. Sour cream is another essential ingredient. Author Alina Zeranska provides easy-to-follow recipes for favorites like Cabbage Rolls, Chicken in Dill Sauce, Meat Pierogis, and Fruit Mazurka. Mrs. Zeranska has translated these Polish recipes perfectly using exact American measurements.
This is truly an authentic book of Polish cuisine for family use and elegant entertaining in the old world tradition.
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