POLISH CLASSIC RECIPES
Poles have always loved to eat, and traditional Polish cuisine is as rich in flavor as Poland's history is rich in traditions. This beautifully photographed collection of authentic Polish recipes features dozens of favorite dishes from throughout the country. Seasoned with fragrant dill and caraway, richened with sour cream, and dressed with onions, horseradish, and butter, Polish cooking is hearty, hospitable, and remarkably varied. The classic recipes in this book were carefully selected to provide a cross section of dishes, from the popular kielbasa, pierogi, and cabbage rolls to Veal Stew with Dill, Baked Fish with Mushrooms and Cheese, and Plum Cake. Organized by course, the offerings range from appetizers and salads to sides and sweets, featuring the most iconic and national of dishes — Hunter's Stew and Barszcz — alongside simple peasant fare and a handful of desserts, including honey cake, poppy seed rolls, and chocolate mazurka. Tested to perfection,
each heritage recipe has been updated for the modern kitchen while retaining traditional roots. Accompanied by musings on Polish holiday customs, history, and menu pairing
suggestions, these dishes offer a flavorful sample of the Polish dining experience, as passed down from generation to generation.
Peter Zeranski and Laura Zeranski are a husband-and-wife team who have been cooking and eating classic Polish food together for decades. Peter Zeranski was born in Europe to Polish parents. His family's love for Polish cuisine and traditions is showcased in The Art of Polish Cooking, the critically acclaimed cookbook his mother Alina Zeranska wrote in 1968.
96 pp.; index; 8.9 x 9 x 1.1 inches, hc
© 2017 POLISH AMERICAN JOURNAL
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