Poland's Gourmet Cuisine is a unique portrayal, through a culinary prism, of the Polish countryside. The characteristic cuisine of Bernard Lussiana, Executive Chef of Warsaw's Hotel Bristol, is inspired by the spirit and beauty of the nation's lakes, rivers and plains--his recipes wrought from the wealth of produce found therein. Dishes which prove the potential of the Polish kitchen are illustrated by photographs of the country's landscape and fragments of some of Poland's most evocative poetry. A mingling of the senses--visual, artistic, literary, sensual and culinary--this book unfolds to reveal a dream of Poland rarely glimpsed.
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Editorial Reviews
About the Author
Bernard Lussiana, born in France in 1966, came to Poland in 1995 as Head Chef of the Hotel Bristol's Malinowa Restaurant from Switzerland's famous L'Hermitage Ravet. In Spring 1997, Lussiana became Executive Chef of the Hotel Bristol where his innovative cuisine continues to win praise from culinary experts and guests alike.
Mary Pininska is a freelance writer who has lived in Warsaw since 1991. Her previous books include A Polish Kitchen (Macmillan, London) 1990; A Little Polish Cookbook (Appletree Press, Britain) 1992 and an illustrated history of the Hotel Bristol (Tenten, Warsaw) 1994.
Jaroslaw Madejski, apart from working on photographs for advertisements, has also opened his own studio specializing in culinary photography.
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Most Helpful Customer Reviews
9 of 12 people found the following review helpful:
5.0 out of 5 stars
Poland's Gourmet Cuisine,
By Astrid (England) - See all my reviews
This review is from: Poland's Gourmet Cuisine (Hippocrene Original Cookbooks) (Hardcover)
It is a rare and precious pleasure to read the recipes of a clearly talented Chef without the self-promotion that normally goes with it.Lussiana's interpretation of the Polish kitchen reveals a fascinating picture of unspoilt lakes and game filled forests. It is clearly not the ingredients which have provided an image of a heavy cuisine, but the cooks who handled them for here the theme is lightness - with a Polish accent. A truly original and inspiring book, both to cook from and to savour.
8 of 11 people found the following review helpful:
2.0 out of 5 stars
Poland's pseudo cuisine,
This review is from: Poland's Gourmet Cuisine (Hippocrene Original Cookbooks) (Hardcover)
The book is beautifully illustrated and edited with some potenitally interesting recipes ideas such as beetroot creme brulee. The main idea behind the book is to provide nouvelle cuisine gloss to the good old traditional Polish cooking. However, the book does not carry through this idea very well, resulting sometimes in strange and extremely costly recipes which cannot be afforded by an average cooking enthusiast. Lussiana recommends many fine ingredients, but the way he combines them suggests that he does not really understand their chemistry. Perhaps the trouble is that he is very new to Polish culture which he needs to understand thoroughly to make his new ideas compatible with it. A reading such as Gary Rhodes' "New British Classics" could serve as an excellent example of new and exciting ideas based on a real understanding of centuries long British traditions and culture topped up with the chef's true talent and passion for cooking.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
There can be few restaurants which have a history stretching back nearly a hundred years and are still today at the forefront of innovative cuisine. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cup celeriac, elderflower syrup, bison grass, cup brown stock, assorted salad, tablespoons sunflower oil, pink peppercorns, fresh marjoram, large egg yolks, game stock, large egg whites, greaseproof paper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Pan Tadeusz, Central Europe, Hotel Bristol New!
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
There can be few restaurants which have a history stretching back nearly a hundred years and are still today at the forefront of innovative cuisine. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cup celeriac, elderflower syrup, bison grass, cup brown stock, assorted salad, tablespoons sunflower oil, pink peppercorns, fresh marjoram, large egg yolks, game stock, large egg whites, greaseproof paper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Pan Tadeusz, Central Europe, Hotel Bristol New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
- Pan Tadeusz by Adam Mickiewicz on 6 pages
- Like Water for Chocolate: A Novel in Monthly Installments with Recipes, Romances, and Home Remedies by Laura Esquivel on page 42
- The Middle Ages (Discovering History) by John Salt on page 66
- The Polish Complex (American Literature (Dalkey Archive)) by Tadeusz Konwicki on page 92
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