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Polish Cookery : Poland's Bestselling Cookbook Adapted for American Kitchens Hardcover – Deckle Edge, April 13, 1968

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Polish Cookery : Poland's Bestselling Cookbook Adapted for American Kitchens + Authentic Polish Cooking: 150 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine + Polish Classic Recipes (Classics Series)
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Editorial Reviews

Review

Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown's Classic Cookbook series features a collection of the world's best-loved foreign cookbooks, specially adapted for use in American kitchens. Authentic and comprehensive, these reasonably priced books are a welcome addition to the culinary library of any cook.

The Czechoslovak Cookbook by Joza Brizova

In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use. The Czechoslovak Cookbook contains over 500 authentic recipes that convey the essence of Czechoslovak cuisine.

The Talisman Italian Cookbook by Ada Boni

Il Talismano is and has been the one great, standard Italian cook-book for over 50 years. It is to Italians what Joy of Cooking is to Americans. Containing the best recipes for all the foods that we associate with Italian cuisine, it covers, in simple and clear form, all the regional variations of Italian cooking.

German Cookery by Elizabeth Schuler

Originally published as Mein Kochbuch, German Cookery's enormous popularity in Germany is eloquent testimony to its authenticity and dependability. Now completely adapted for use in American kitchens, it will delight both the experienced German cook who is looking for new recipes and the novice who has yet to make her first Wiener Schnitzel.

From the Inside Flap

Poland, like France, is a country where people really know food. One can stop at a wayside inn in the country or at a modest restaurant in a working-class city neighborhood and be served a meal worth remembering. Good food is a tradition.

Polish Cookery is an American adaptation of Uniwersalna Ksiazka Kucharska (The Universal Cookbook), long the most famous standard cookbook in Poland. All weights and measures have been converted to American usage, and suitable substitutions are provided for hard-to-get ingredients. The recipes range from the familiar to the exotic and include soups like Polish Mushroom and Barley Soup, Fresh Cabbage Soup, many variations of Barszcz, the famous Polish beet soup, and Sorrel Soup with Sour Cream.

The Poles are very fond of pates, dumplings, and meat pastries. In Polish Cookery, you'll find recipes for Meat Patties, Potato Croquettes, Venison Pastry, Partridge Pie, Game Pate, many variations on the celebrated Pierogi, or dough pockets, and Buckwheat Cakes.

Authentic entrees include Loin of Venison, Roast Wild Goose, Smothered Pike, Turkey in Madeira Sauce. Chicken Casserole with Currants, Smothered Duck in Caper Sauce, Hussar Pot Roast, Tenderloin Smothered in Sour Cream, and perhaps Poland's most famous dish, Bigos, or Hunter's Stew.

To round out the Polish meal, there are recipes for Mashed Turnips and Potatoes, Split Pea Fritters, Stuffed Kohlrabi, Fried Carrots, Mushroom Ramekins, and Pearl Barley with Dried Mushrooms.

Finally Polish Cookery offers such dessert treats as Almond Torte, Cracow Torte, Spice Cake, and Almond Babka.

Polish cuisine evolved over centuries, a combination of East and West, aristocratic hauteur and peasant fare. It is a rich culinary heritage that is faithfully represented here in Polish Cookery.

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This Book Is Bound with "Deckle Edge" Paper
You may have noticed that some of our books are identified as "deckle edge" in the title. Deckle edge books are bound with pages that are made to resemble handmade paper by applying a frayed texture to the edges. Deckle edge is an ornamental feature designed to set certain titles apart from books with machine-cut pages. See a larger image.

Product Details

  • Series: Crown Classic Cookbook Series
  • Hardcover: 314 pages
  • Publisher: Clarkson Potter; Revised edition (April 1986)
  • Language: English
  • ISBN-10: 0517505266
  • ISBN-13: 978-0517505267
  • Product Dimensions: 5.8 x 1.1 x 8.5 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #201,590 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful By T. Piatek on May 23, 2003
Format: Hardcover
An excellent abbreviated edition of a best-selling cookbook in Poland, the more exotic recipes (e.g. peacock brains 21 different ways...) pared out in favor of the classics, such as Pierogi, golabki (cabbage rolls), barcz (borsht), and bigos (hunter-style soup).
While the book is on the whole quite strong, there are no pictures, which doesn't bother me much, but I am disappointed that the book entirely lacks a section on Polish baking, which is the only reason why the book didn't get 5 stars from me.
Don't let these trivialities keep you from picking up this bargain book!
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7 of 7 people found the following review helpful By Jagoda Urban-Klaehn on June 27, 2006
Format: Hardcover
This was my first Polish cookbook in America and it is still one of the most handy ones. First of all it has a variety of recipes for all ocassions. The dishes' names are in Polish and in English (easy for me to find the recipe by its original Polish name). Each recipe has enough information to prepare a dish but the book is nor overcrowded (like some other cookbooks where there are tens of recipes on one page).

My only complain - there are no any pictures. But this is probably a compromise - it would be difficult to pack so many good recipes and photographs together in a relatively small size and cheap book.
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5 of 5 people found the following review helpful By Christine LaJoie on August 12, 2013
Format: Hardcover Verified Purchase
Since different areas have different Polish recipies (Ukrain, Lithuanian, etc.) recipies differ. My Grandmother taught me one way, the cookery of her region. I felt the recipes took the liberty to branch out too far from the Polish norm. They encompassed French, German and Russian.
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4 of 4 people found the following review helpful By DuckCarver on January 16, 2013
Format: Hardcover
This book is not what I expected. The recipes are very bland. Not my Mother's or Grandmothers cooking at all. I think I will file this book for the garage sale. :-(
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2 of 2 people found the following review helpful By Thad on September 5, 2013
Format: Hardcover Verified Purchase
The translations are occasionally awkward and some of the recipes are really not appropriate for American kitchens. This may have worked in Poland but doesn't work in the U.S. There are better and newer heritage cookbooks on Amazon for less money.
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1 of 1 people found the following review helpful By Kpanas on April 14, 2010
Format: Hardcover Verified Purchase
Having grown up eating potatoes, kielbasa and sourkraut there are tons of recipes in this book that tailor to everyone's taste. There is a bigos recipe for each type of meat and they're all pretty accurate. It's tough to write a book on things your Mom or Grandmom makes without measuring so I think the authors have done a good job.
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By Douggo on October 12, 2009
Format: Hardcover Verified Purchase
I learned to make Pierogies (and the very few words in this review title) at my Mother's and Grandmother's knees. The first time I made pierogies by myself for a family gathering, my Mom said: "Now I can die in peace; one of my children learned the recipe."; but I am truly a novice at Polish cooking. I loved the opening information about cooking in general and tips for a newby like me. That alone was worth the price of the book.

I wanted a book to explore cooking that fed my ancestors and this book offers so much; I will enter retirement with pleasure just so I can try cooking these recipes!

Well worth the cost for anyone who wants to explore the savory side of our heritage!
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13 of 20 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on July 11, 2005
Format: Hardcover
`The New Polish Cuisine' by Chicago chef Michael J. Baruch and `Polish Cookery' by Marja Ochorowicz-Monatowa, translated from the Polish by Jean Karsavina are two common extremes in the presentation of a national cuisine, if that cuisine is not French, Italian, Spanish, Indian, Thai, Chinese, Japanese, or Mexican. I have seen many of the latter style for virtually every nation from Norway to Rumania, most especially from the central European countries. Many of the recipes are presented in the most simple of forms, with little or no discussion of technique. Their primary virtue lies in their containing a lot of authentic recipes so that if you are handy around the kitchen, you should have no trouble with the simple instructions. After all, Elizabeth David started her prodigious career as a food writer by doing a book on Mediterranean recipes with relatively simple recipe descriptions.

As a native Pole wrote `Polish Cookery' in Poland, I have to assume the authenticity of the recipes is unimpeachable. And, in spite of my picturing the recipes in books of this class as `bare bones' descriptions, I am especially happy to say that the general introductions to all the major sections have great suggestions on how to get the best out of each type of dish. The introduction to the section that includes pierogies is an especially good example, as it gives excellent general rules for preparing pastry fillings. These rules are:

1. Cook meat until tender, but do not brown, or it will be too dry.

2. Grind meat at least twice through a meat grinder.

3. Pates may be baked, but they are best steamed, as baking dries and toughens them.
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Polish Cookery : Poland's Bestselling Cookbook Adapted for American Kitchens
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