Today's Polish cuisine is a blend of hearty peasant dishes and more elegant gourmet fare, assimilating a broad cross-section of cultural influences (Lithuanian, Ukrainian, French, Italian, Jewish, Bohemian, Bavarian, etc.) without losing its distinct Slavic flavour. Polish Heritage Cookery is a very extensive and varied Polish cookbook with 2200 recipes in 19 categories.
Polish Heritage Cookery
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Book Description
Editorial Reviews
Review
Polish Heritage Cookery is the most extensive and varied Polish cookbook ever published in English, with over 2,200 recipes in 20 categories, written especially for Americans with American weights, measures and temperatures. Each recipe is indexed under its American and Polish name. Included are the elegant cuisines of Old Poland, the simple peasant cookery, and everything in between. Polish Heritage Cookery is interlaced with cultural notes and historical background on Polish food and eating habits. Both traditional and simplified versions of Polish classic recipes are provided, together with countless hints and shortcuts to achieving traditional flavors of using convenience items and modern appliances. Polish Heritage Cookery is ideal for all manner of family feasts and gourmet dining clubs. -- Midwest Book Review
About the Author
Robert and Maria Strybel
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Most Helpful Customer Reviews
19 of 19 people found the following review helpful:
5.0 out of 5 stars
Wonderful Cookbook,
By A Customer
This review is from: Polish Heritage Cookery: A Hippocrene Original Cookbook (Hardcover)
I love this cookbook, the recipes are excellent, and easy to follow. I've successfully prepared many dishes I'd never heard of before I married my husband who is Polish.
I'd reccommend this book to anyone who wants to prepare authentic polish recipes.
23 of 24 people found the following review helpful:
5.0 out of 5 stars
Just like Babcia's Cooking: A Comprehensive Guide,
By Helena Fagan (Wellington, New Zealand) - See all my reviews
This review is from: Polish Heritage Cookery: A Hippocrene Original Cookbook (Hardcover)
This is the bible on good Polish home cooking. You'll find at least one recipe for most dishes you can think of. They are clear, easy to follow, and the results taste just like my grandmother's cooking (she wonders how I do it without asking her for help). There is an excellent section on ingredients and good directions for things like making your own bialy ser/twarog so that you can produce good Polish cooking regardless of how well or poorly stocked your local delicatessen is. I occassionally feel that Pan Strybel is a little bossy, but the results justify it - my chicken soup has never been better. Younger cooks may choose to ignore some of the garnishing suggestions as they are somewhat dated. The index is really good, making it easy to find what you're looking for (in Polish or in English). And when you're feeling a little tired and missing Poland, just curl up and read.
15 of 16 people found the following review helpful:
5.0 out of 5 stars
Just Like Babcha Used to Make, AND MORE!,
By A Customer
This review is from: Polish Heritage Cookery: A Hippocrene Original Cookbook (Hardcover)
Just reading the pierogi dough & stuffing recipes sent me right back to Babcha's kitchen! Now I remember her secrets & will always have them at hand. This is the "bible" for all Polish kitchens & those who appreciate Polish food. I bought my mother a wonderful Polish cook book many years ago, but waite 'til she sees this one!
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Inside This Book
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First Sentence:
The people of many different countries fry, braise, bake, or boil meat, fish, and vegetables in much the same way. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
maggi extract, bud mashed garlic, chopped garden greens, buds crushed garlic, bacon nuggets, diced soup greens, compote serving dish, scald with boiling water, grains allspice, bud crushed garlic, sprinkle with poppyseeds, cold sour milk, drained canned baby peas, same water until tender, stale kaiser rolls, jigger dry white wine, liquid mushroom extract, bolete caps, drained canned peas, hot savory sauces, jaja sadzone, polonaise topping, serve with buckwheat groats, strong court bouillon, drained preserves Key Phrases - Capitalized Phrases (CAPs): (learn more)
Christmas Eve, King Bolete, Old Poland, North America, World War, Converting Cooking Weights, Great Poland, Kitchen Bouquet, Lucyna Cwierczakiewiczowa, Martin's Day, Middle Eastern, Irena Gumowska, Mardi Gras New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The people of many different countries fry, braise, bake, or boil meat, fish, and vegetables in much the same way. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
maggi extract, bud mashed garlic, chopped garden greens, buds crushed garlic, bacon nuggets, diced soup greens, compote serving dish, scald with boiling water, grains allspice, bud crushed garlic, sprinkle with poppyseeds, cold sour milk, drained canned baby peas, same water until tender, stale kaiser rolls, jigger dry white wine, liquid mushroom extract, bolete caps, drained canned peas, hot savory sauces, jaja sadzone, polonaise topping, serve with buckwheat groats, strong court bouillon, drained preserves Key Phrases - Capitalized Phrases (CAPs): (learn more)
Christmas Eve, King Bolete, Old Poland, North America, World War, Converting Cooking Weights, Great Poland, Kitchen Bouquet, Lucyna Cwierczakiewiczowa, Martin's Day, Middle Eastern, Irena Gumowska, Mardi Gras New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 19
books:
See all 19 books this book cites
11
books
cite this book:
See all 11 books citing this book
- Cooking with Wholegrains by Mildred Ellen Orton on page 805, and Back Matter
- Pan Tadeusz/English and Polish Text by Adam Mickiewicz on page 396, and Back Matter
- The Best of Polish Cooking by Karen West in Back Matter (1), and Back Matter (2)
- Old Warsaw Cookbook by Rysia in Back Matter (1), and Back Matter (2)
- My Name is Million: An Illustrated History of the Poles in America by W. S. Kunicizak in Back Matter
See all 19 books this book cites
- Art of Lithuanian Cooking (Cookery) by Maria Gieysztor De Corgey in Back Matter
- A Treasury of Polish Cuisine: Traditional Recipes in Polish and English (Hippocrene Bilingual Cookbooks) by Maria Gieysztor De Gorgey in Back Matter
- Imperial Mongolian Cooking by Marc Cramer in Back Matter
- The Art of Hungarian Cooking: Revised Edition (Hippocrene International Cookbook Classics) by Paula P. Bennett in Front Matter
- Old Polish Traditions in the Kitchen and at the Table (Hippocrene International Cookbook Series) by Maria Lemnis in Back Matter
See all 11 books citing this book
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