Customer Reviews (1)

Polish Home-style Cooking
A Polish friend of mine living in Vancouver, Canada has this book, I was able to read it while on holiday there from England recently. I was born in Poland and remember my mother and grandmother cooking many of the recipesin this book, it seems very true to the things that I remember eating athome. I would like to get this book for myself, as soon as it is available,and get cooking! ... Read more

Product Description
Large Hardcover, 2006, with 256 pages of glossy photographs and easy-to-follow recipes. Approx. size: 9 1/2 x 12" with extra thick hardboards. - With over 185 traditional recipes form the Baltic to the Black Sea, shown step-by-step in more than 750 stunning color photographs. - This comprehensive and fascinating collection of recipes includes the culinary delights of a region that stretches from the Baltic Sea in the north to the Black Sea in the south. Contains: Russia, Poland and Ukrain in the first section. Dishes such as Borshch and Beef Stroganov, and delicious sweet breads such as Kulich and Babka. Then the robust cusiines of Germany, Austria, Hungary and the Czech Republic take up the second section with Sauerkraut and Hungarian Goulash, cakes and pasties - Dobos Torta and Apple Strudel. The third section, which covers Romania, Bulgaria and the East Adriatic, offers a cuisine showing Mediterranean, Middle Eastern and norther European influences, resulting in wonderfully distinctive dishes - Cold Cucumber and Yogurt Soup with Walnuts, Swordfish Kebabs and Bulgarian Rice Pudding. Editor Lesley Chamberlain, Trained Cordan Bleu cook Cahterine Atkinson and Trish Davies. ... Read more

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Contents: Soups; Additions to Soups; Fish; Meats and Main Dishes; Desserts; Yeast Breads; Sauerkraut and Salads; Pickles, Relishes and Canning; Miscellaneous. ... Read more

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Chapters: Rosół, Cucumber Soup, Cold Borscht, Czernina, Flaki, Sour Rye Soup, Sorrel Soup, Kiszczonka. Source: Wikipedia. Pages: 24. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: Cold borscht (borshch) or Cold beet soup is a cold variety of borscht beetroot soup traditional to some Northern European and Slavic countries. In these countries it is called: Its preparation starts with young beets being chopped and boiled, together with their leaves, when available. After cooling them down, the soup is usually mixed with sour cream, soured milk, kefir or yoghurt (depending on regional preferences). Typically, raw chopped vegetables such as radishes or cucumbers are added and the soup is garnished and flavored with dill or parsley. Chopped, hard-boiled eggs are often added. The soup has a rich pink color which varies in intensity depending on the ratio of beets to dairy ingredients. ...More: http://booksllc.net/?id=6311859 ... Read more

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Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Chapters: Vaslav Nijinsky, Isaac Bashevis Singer, Olga Tokarczuk, Benjamin Kowalewicz, Grzegorz Kołodko, Katarzyna Piekarska. Source: Wikipedia. Free updates online. Not illustrated. Excerpt: Isaac Bashevis Singer (Yiddish: ) (November 21, 1902 (see notes below) July 24, 1991) was a Polish-born Jewish American author noted for his short stories. He was one of the leading figures in the Yiddish literary movement, and received the Nobel Prize in literature in 1978. Isaac Bashevis Singer was born in 1902 in Leoncin village near Warsaw, Poland, then part of the Russian Empire. A few years later, the family moved to a nearby Polish town of Radzymin, which is often and erroneously given as his birthplace. The exact date of his birth is uncertain, but most probably it was November 21, 1902, a date that Singer gave both to his official biographer Paul Kresh, and his secretary Dvorah Telushkin. It is also consistent with the historical events he and his brother refer to in their childhood memoirs. The often quoted birth date, July 14, 1904 was made up by the author in his youth, most probably to make himself younger to avoid the draft . His father was a Hasidic rabbi and his mother, Bathsheba, was the daughter of the rabbi of Bigoraj. Singer later used her name in his pen name "Bashevis" (Bathsheba's). His elder siblings--brother Israel Joshua Singer (1893-1944) and sister Esther Kreitman (18911954)--were also writers. Esther was the first in the family to write stories. The family moved to the court of the Rabbi of Radzymin in 1907, where his father became head of the Yeshiva. After the Yeshiva building burned down in 1908, the family moved to Krochmalna Street in the Yiddish-speaking poor Jewish quarter of Warsaw, where Singer grew up. There his father acted as a rabbi i.e., judge, arbitrator, rel...More: http://booksllc.net/?id=15511 ... Read more

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In Polish. The Polish Jewish Kitchen. Cookbook recipes. ... Read more

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This digital document is an article from Countries and Their Cultures, brought to you by Gale®, a part of Cengage Learning, a world leader in e-research and educational publishing for libraries, schools and businesses.The length of the article is 5940 words.The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase.You can view it with any web browser.Covers the broad range of popular religious culture of the United States at the close of the twentieth century. Beliefs, practices, symbols, traditions, movements, organizations, and leaders from the many traditions in the pluralistic American community are represented. Also includes cults and phenomena that drew followers, such as Heaven's Gale and UFOs. ... Read more

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This digital document is an article from Junior Worldmark Encyclopedia of Foods and Recipes of the World, brought to you by Gale®, a part of Cengage Learning, a world leader in e-research and educational publishing for libraries, schools and businesses.The length of the article is 1107 words.The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase.You can view it with any web browser.Provides comprehensive coverage of the foods and recipes of approximately 75 cultural groups from more than 60 countries. Entries provide 10-15 recipes for each group and include data on the agriculture and dietary habits of each group as well as an overview of each group's nutrition and health. ... Read more

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Lithuanian cookbook. Text in Polish language. ... Read more

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Throughout the book, piquant anecdotes and charming line drawings by renowned artist Irena Lorentowicz relate Poland's cuisine to its bounteous tradition of hospitality, warming body and soul together!

Drawing on her Polish childhood, Rysia presents over 850 mouthwatering recipes, which can conveniently be prepared in a modern American kitchen. Dishes are arranged by category, with a special section on holiday food and customs. ... Read more

Customer Reviews (3)

A wealth of information for the experienced cook
As someone who is interested in Polish and Eastern European history, I must say the historical and cultural notes found throughout the book are invaluable.

The recipes are mostly simple, with few ingredients and little flair, but there are hundreds of 'em in here, and it would be easy to find something to please every person at the table. I am particularly intrigued by the many beet, poultry and cake recipes in this book. There are a handful of more complicated recipes too, for cooks who are seeking a challenging dish they can prepare to test skill.

As another reviewer mentioned, the recipes do not list cooking temps or times, but anybody who's ever made a pot roast, a roast chicken, a cake, etc., should not have trouble figuring this out. It takes five seconds to Google "baked chicken recipe" to see how to set your oven... I have the 1958 edition of this book; I have seen other cookbooks from this era that omit cooking temps. From what I understand, conventional ovens were not common in Eastern Europe at this time, so temps may have been left out for that reason?

A Solid Overview of Polish Cuisine
I cannot comment on the significance (or lack thereof) of the lack of information on relevant oven temperatures. No doubt, however, these useful recipes were developed and widely used in Poland despite the lack of cooking ovens that provided temperatures!

This book gives a history of foods in Poland. One learns that such staples as the bigos, boiled beef, and kielbasa antedate the 16th century. Mushroom picking is described as a social event. Wine is seldom consumed at Polish dinners; vodka is.

Dishes are grouped according to type: soups, fish, hot sauces, dairy dishes, Christmas foods, Easter foods, etc. There is discussion of pierogi, knedle, nalesniki (blintzes), mazurek, various fruit dishes, etc. Sour cream is commonly used in fish dishes.

This book unavoidably re-awakens memories in every Pole or Polonus. Who could forget the Christmas Eve oplatek, kutia, or the sumptuous Easter dinner that ended the 40-day Lenten fast?

This book also touches on recipes from Italy, Spain, England, and Armenia.

A disappointment
This book is a disappointment.It is the first cookbook that I have read that contains baking recipes without including the required oven temperature.It is not for serious food lovers.

I would not recommend this book to anyone seeking Polish recipes - in fact I would gladly return it if it were possible. ... Read more