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Along with the recent surge of attention to Eastern European cultures and traditions comes a renewed interest in indigenous Polish cooking. From appetizers to desserts, this comprehensive little volume includes recipes for such favorites as Herring with Sour Cream, Veal Soup with Rice, Beetroot and Horseradish Salad, Partridges and Red Cabbage, Pierogi, Roast Duck with Apple and Caraway Seeds, Pears in Caramel, and Krupnik (a smooth honey vodka flavored with orange and vanilla).
