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Polish Heritage Cookery: A Hippocrene Original Cookbook Hardcover – January 1, 2003


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Hardcover, January 1, 2003
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Product Details

  • Hardcover: 915 pages
  • Publisher: Hippocrene Books; Illustrate edition (January 2003)
  • Language: English
  • ISBN-10: 0781805589
  • ISBN-13: 978-0781805582
  • Product Dimensions: 9.6 x 7.5 x 2.1 inches
  • Shipping Weight: 3.6 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,598,903 in Books (See Top 100 in Books)

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 Strybel, a native of Hamtramck, Michigan, has a master's degree in Polish Studies from the University of Wisconsin and works teaching, writing, and translating Polish. He is a syndicated columnist, and his "Polish Chef" recipes reach an estimated 250,000 readers each month. His wife and coauthor Maria, who holds a master's degree in Polish linguistics from Warsaw University, is a cookbook author and editor, and has also worked as a TV chef. --This text refers to an alternate Hardcover edition.

Customer Reviews

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Most Helpful Customer Reviews

25 of 26 people found the following review helpful By Helena Fagan on February 24, 2002
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.
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20 of 20 people found the following review helpful By A Customer on January 31, 2001
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.
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12 of 12 people found the following review helpful By Bryan Roch on July 21, 2006
Having been raised a third-generation Polish-American in Western Massachusetts (where else!), I can honestly say that this book captures the divine essence of what great Polish cooking should be. Almost everyone has tasted, or at least has heard of kielbasa, that typical sausage flavored with a lot of garlic, golabki, or stuffed cabbage, and pierogi. It is custom for most of these dishes to be served with a hearty slice or two of rye or pumpernickel and boiled potatoes, as well as a shot of good vodka. These dishes are just a tiny fraction of what should be thought of as traditional Polish fare.

When I first came across this book years ago, I was so impressed to find such an extensive recipe collection printed in the English language. To this day, Polish cuisine is highly underrated to quite the extent that both fine French and Italian cuisine were at one point. It was once perceived, almost intentionally, that French and Italian chefs here in the States always cooked the same things both at home as well as in the restaurants. It is through these influences that we culminated so many of the classic dishes we all know and love today. Now there is a huge array of recipes and cookbooks out there for those who wish to explore the specific regions that make these dishes we all have come to relish. The same can be said about Polish cuisine, which is typically represented by the few dishes that has made it popular. Even today, few cookbooks talking about Polish food can be held in such high regard as this one. Those unaccustomed to this vast art form can find recipes ranging from the typical to the atypical. There are plenty of recipes for golabki, pierogi and paczki, those jam-filled doughnuts associated with Lent.
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15 of 17 people found the following review helpful By A Customer on March 12, 2003
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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