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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.

Here is a huge assortment of recipes for anyone with a taste for Eastern European delicacies. With easy to follow recipes and full-color photographs, and using readily available ingredients, it offers meat, fish, vegetarian dishes, cakes and desserts, a

First published in 1983, this classic resource for Polish cuisine has been a favorite with home chefs for many years. The 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. Inside are recipes for "Braised Spring Lamb with Cabbage", "Frosty Artichoke Salad", "Apple Raisin Cake", and "Hunter's Stew". The new Light Polish Fare chapter includes low-fat recipes for treats like "Roasted Garlic and Mushroom Soup" and "Twelve-Fruit Brandied Compote".

In Polska, young food writer Zuza Zak presents her contemporary take on Polish cuisine, with recipes for snacks and party foods, soups, preserves, breads, fish, meat and poultry, salads and veg, and cakes and desserts. She places Polish food within the context of the countrys history and geography, and tracks how it has developed and adapted to Polands ever-changing political and economic situation.

Michal Korkosz's first book, Fresh from Poland--a Booklist Top 10 Cookbook of 2020 hailed as "a vegetable wonderland" by The San Francisco Chronicle--brought a Polish vegetarian cookbook to American readers for the first time. Now, he moves from celebrating Poland's history with vegetarian versions of traditional recipes to exploring Polish cooking's rich present with 100 exciting recipes.Polish'd includes both typical Polish favorites made vegetarian, like Kakory (Potato Empanadas) Filled with Roasted Vegetables and Cheese, and new flavors brought to Poland through immigration and cultural exchange, like Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill. Its recipes showcase fresh vegetables, grains, and herbs, but there's also plenty of buttery, sugary, and cheesy comfort-food goodness to be found. Readers will see, and taste, Polish food in a new way as they enjoy dishes like:Chilled Cucumber-Melon Soup with Goat Cheese, Crispy Apple, and MintKopytka with Umami Sauce, Spinach, Hazelnuts, and Poppy FurikakeNettle Pesto Pasta with Radishes and AsparagusGrilled Broccoli with Lemon Mayo, Umami Bomb Sauce and Poppy SeedsTomatoes and Peaches with Soft Goat Cheese, Crispy Sage, and Superior Brown Butter SauceCarmelized Twaróg Basque CheesecakeKorkosz was the winner of the 2017 Saveur Blog Award for best food blog photography, and his gorgeous photos make these offerings even more mouthwatering. His love for his home country's culinary tradition and innovation is at the heart of each recipe. With its unique take on this oft-ignored cuisine, Polish'd will please readers with Polish heritage, vegetarian fans of Eastern European food, and anyone looking for creative ways to enjoy plant-based fare.