This tasty tribute to the pierogi takes a familiar wrapping and stuffs it with a host of unconventional, innovative, and decidedly non-traditional fillings. With 60 sweet and savory recipes that include everything from the classic Polish cheese and potato offerings to American-inspired Reuben pierogi and fried apple pie-rogies to worldly fillings like falafel and Nutella, there's a pierog for every party and every palate! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors.
Casey Barber is a freelance food writer, photographer, and editor of the critically acclaimed website Good. Food. Stories. Her work has appeared in numerous national publications including Gourmet Live, ReadyMade, Today.com, The Kitchn, and DRAFT. Casey is also the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press, 2013) and the co-writer of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design (Stewart, Tabori & Chang, 2014).
New Takes on an Old World Comfort Food
by Casey Barber
Hc; 128 pp.; Full color photographs
8.3 x 8.1 inches
© 2017 POLISH AMERICAN JOURNAL
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