The Food and Cooking of Poland (Hardcover) by Michalik, Ewa
Hardcover; Published 6/6/2008; 128 Pages; ISBN 9781903141564
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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. Rooted in the tradition of living off the land, staple ingredients such as cereals, fish, pork, game and seasonal fruit are lovingly prepared using age-old techniques to produce wholesome, hearty and rustic dishes that satisfy both body and soul.
In this stunning new book, Ewa Michalik first explores the geography, festivals, culture and turbulent history of this diverse country, and how these factors have had an impact on the national cuisine. Also included is a comprehensive directory of the key ingredients, including wild mushrooms, beetroot, dumplings, pork, sour cream, seasonal fruits and breads.
There then follows a fabulous selection of more than 60 classic step-by-step recipes, with sections on soups and appetizers, fish, meat, poultry and game, side dishes, desserts and a tempting array of cakes and bakes. Regional specialities such as zurek, a sour rye soup from the sandy plains of central Poland, and the world-famous pierogi from the eastern belt are included, as well as a selection of the nation's favourite dishes, including Hunter's Stew, Red Borsch, Poppy Seed Cake and Dumplings with Plums.
Lavishly illustrated with more than 300 specially commissioned photographs, this evocative and inspiring book captures the essence of Polish food and cooking and provides an invaluable resource for anyone who wants to learn more about this exciting cuisine.
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