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The Best of Polish Cooking [Kindle Edition]

Karen West
3.8 out of 5 stars  See all reviews (12 customer reviews)

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Book Description

Now updated with a new chapter on Lighter Polish Fare! First published in 1983, this classic resource for Polish cuisine has been a favorite with home chefs for many years. This 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. Spring menus include "Braised Spring Lamb with Cabbage," "Baby Carrots Polonaise," and "Wild Strawberries with Sour Cream." Cool and light summer menus make the most of fresh fruits and vegetables: "Frosty Artichoke Salad," "Fresh Peas with Dill Butter," and "Chilled Blueberry Soup." Autumn recipes include "Polish Sausage simmered in Wine," "Apple Raisin Cake," and "Hunter's Stew." The winter chapter highlights plentiful offerings such as "Roast Duck Served with Red Cabbage," "Smoked Salmon Omelets" and "Christmas Eve Bread."

Editorial Reviews

About the Author

Karen West is a writer whose recent publications include American Business English and a novel, The Sovereignty of the Dragons (Macmillan, 1999). She is currently working on a Taiwanese cookbook for Hippocrene Books. She resides in Round Rock, Texas.

Product Details

  • File Size: 3348 KB
  • Print Length: 240 pages
  • Publisher: Hippocrene Books; Expanded edition (July 1, 2000)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B0028N6LEG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #800,062 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

3.8 out of 5 stars
3.8 out of 5 stars
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Most Helpful Customer Reviews
45 of 46 people found the following review helpful
5.0 out of 5 stars A delicious change of pace from our everyday fare January 30, 2001
By A Customer
I bought this book because of its price. I had no idea how popular it would be with my family. So far, every recipe I've tried has been a big hit. The contents are arranged into seasonal meals, such as "Easter Dinner for 10" and "Winter Brunch for 4." This makes it easy to choose dishes that work well together. In the back are sections on "Vodka Beverages," "Salads," and "Light Polish Fare." The recipes are relatively simple, and full of unexpected, delicious twists. (Who would have thought that horseradish gives just the right punch to carrot & apple salad?) I'm especially impressed by the Walnut Torte and the Cabbage, Leek, and Orange Salad. (My family has actually been taking second helpings of their veggies, thanks to this and other unique salads.) I never knew I could make anything so delicious and different at home. Some of the recipes were a bit time consuming, but most of the labor went into things like peeling potatoes and slicing mushrooms. Once the fruits and veggies are prepared, many recipes are easy and speedy. Just be forewarned that the yields are larger than you might expect. Many dishes for four people could easily feed six or more - and most of the planned meals include more courses than my family can eat in a sitting. However, we've been enjoying choosing a couple of dishes each night, and everything's so delicious that leftovers aren't a problem for long.
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18 of 20 people found the following review helpful
5.0 out of 5 stars Offers a cornucopia of seasonal delights February 23, 2001
Now in an revised and expanded edition, Karen West's The Best Of Polish Cooking continues to offer the kitchen cook a wealth of authentic, traditional Polish cuisine in an easy-to-use menu format bringing complementary dishes together for memorable dining. From Freshly Baked Potato Bread, Braised Spring Lamb with Cabbage, and Polish Sausage Simmered in Wine, to Tangy Apple and Leek Salad, Eggplant Crisps, and Tangerine Vodka, The Best Of Polish Cooking offers a cornucopia of seasonal delights spanning the entire the year.
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14 of 16 people found the following review helpful
5.0 out of 5 stars Pyszny! (Outstandingly Delicious) August 2, 2007
One distinctive feature of this cookbook is the grouping of foods relative to the four seasons of the year. Also, the name of every dish is written out in Polish along with a full English-language translation.

This book traces the history of some of the Polish dishes. One also learns that the culinary customs of the Polish nobility had been influenced by those of the nobility of France, Czechoslovakia, Saxony, Hungary, and Italy.

There is discussion of an elaborate, multi-course Easter dinner for ten people. And, besides the more common Polish dishes, West provides details on the preparation of the roast suckling pig.
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9 of 12 people found the following review helpful
3.0 out of 5 stars Decent Polish Recipes with a chapter on light Polish food December 13, 2008
"The Best of Polish Cooking, Expanded Edition" offers many decent Polish recipes, with a chapter on light Polish food. The organization of the book is, both, good and a challenge. I think that American cooks who would like a change from the same old fare will like this book. However, some Polish-Americans, decended from peasants, miners, and laborers, may not like this book as much as most Americans. Normally, bread, other baked goods, and desserts would be presented in a separate chapter and there would be an emphasis on very traditional foods for Christmas and for Easter. Also, I was puzzled by odd, high society, Dinner menues for Christmas Eve and for Easter. I, also, was puzzled by a full chapter on Vodka while beer, which is even more essential at a Polish table, is almost totally neglected.

While the recipes presented are good food, I think Polish-Americans will want to buy one or more cookbooks that have a clearer presentation of Polish traditions and customs for holidays as well as clear recipes and instructions for the usual, highly traditional, Polish dishes (For example, one form of pierogi is given, with an unusual recipe. But, a half-dozen other types of pierogi are not even mentioned.) Further, I found the index to be confusing, using non-traditional names for some dishes. Finally, some of the recipes have woefully inadequate directions for the cook who is inexperienced with some of these dishes.
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5 of 6 people found the following review helpful
5.0 out of 5 stars Best of Polish Cooking September 19, 2009
I purchased this publication from a heritage/historical society. There are some great recipes in it that were lost when Busha died. Now my aunts and cousins can again create some of our families favorites.
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2 of 2 people found the following review helpful
3.0 out of 5 stars Cookbook on Kindle May 29, 2013
Format:Kindle Edition|Verified Purchase
It's okay, but I have difficulty using a cookbook from my Kindle. I would not purchase another one in this way.
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More About the Author

Dr. Karen Hulene Bartell, PhD, is a best-selling author, writers' workshop presenter, keynote speaker, IT technical editor, wife, and all-around pilgrim of life. She writes multicultural, offbeat love stories steeped in the supernatural--that lift the spirit. Author of Sacred Choices, Sovereignty of the Dragons, and Untimely Partners, Karen resides in the Texas Hill Country with her husband and her 'mews'--five rescued cats.

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