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Polish Heritage Cookery Hardcover – 1993


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--This text refers to an alternate Hardcover edition.

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Product Details

  • Hardcover: 875 pages
  • Publisher: Hippocrene Books (1993)
  • Language: English
  • ISBN-10: 0781800692
  • ISBN-13: 978-0781800693
  • Product Dimensions: 2 x 7.5 x 9.8 inches
  • Shipping Weight: 3.6 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #2,876,078 in Books (See Top 100 in Books)

Editorial Reviews

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

4.5 out of 5 stars
5 star
71%
4 star
11%
3 star
18%
2 star
0%
1 star
0%
See all 28 customer reviews
Easy to follow, and delicious recipes.
basautter
I highly recommend Polish Heritage Cooking by Maria and Robert Strybel for anyone who is serious about cooking Polish, European or just cooking.
M. Alther
I have found the recipes easy to follow although a bit inconvenient in that the ingredients are listed within the directions.
Pio

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By Pio on November 27, 2006
Format: Hardcover
I had no exposure to Polish cooking until I got a Polish boyfriend. I ended up with this book and I am now a big fan of Polish food. Who knew there was more than Perogies at the local fair? This book literally has EVERY recipe even a Pole could want and I have been reliably informed that the recipes are very authentic. I know I have enjoyed making many of them and have also been very surprised at how scrumptious the results have been. You could buy this book just for the dessert recipes alone but I love the soups and special hearty foods like bigos. I do wish this book had more photos but if it did, it would impossible to lift. I have found the recipes easy to follow although a bit inconvenient in that the ingredients are listed within the directions. Then again, maybe that is good because it makes me read the entire recipe before I gather the ingredients. Some of these recipes take some time to prepare so you need to read before you make up your menu. I have other Polish cookbooks but I think this is the only one a person needs. A good investment.
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8 of 8 people found the following review helpful By kinga on December 19, 2009
Format: Hardcover Verified Purchase
If you ever wanted to know where Babcia learned to cook - this is it! Every conceivable Polish recipe can be found on these pages, provided with loving detail and insider tips. Mr Strybel makes it his business to ensure you get the "feel" of Polish cooking, not just the bare bones..He provides a very useful intro describing what makes Polish cooking unique, what kept it relatively unknown and unappreciated, what gives it its national flavour and even why Poles use the ingredients they do - fascinating insights, not just for Poles.
There are just enough photos and step-by-step illustrations to make things easy and inspiring, and whole sections are devoted to making your own produce, such as dairy products and meat products not readily available outside Europe. This is an immense help to Westerners who don't even seem to have access to natural, raw milk these days - Mr Strybel has some interesting things to say about health benefits and modern nutrition here! Though probably not his intent, Mr Strybel makes some of the most compelling arguments for a return to "slow" food I have ever read.
Although ingredients aren't listed at the beginning of recipes (to save space) it really isn't that much of a big deal - after all, when you're cooking you probably have to read through the recipe a few times anyway to get the feel for the job, thus familiarising yourself with what's required. Instead, Mr Strybel has provided an excellent index, in both Polish and English, making recipes easy to find, even by ingredient, which I think is far more useful than listed ingredients.
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6 of 6 people found the following review helpful By Peter Pawinski on July 27, 2011
Format: Hardcover Verified Purchase
Anybody interested in an encyclopedic compendium of Polish recipes will not regret buying this book. This hefty tome, at over 800 pages, is as thorough a resource to the Polish kitchen as Irma Bombeck's Joy of Kitchen is to an American one. The format of the recipes may be a little daunting if you're used to a chart of ingredients preceding the cooking instructions, but the sheer volume of recipes in this book lend themselves best to this format. Sometimes, instructions can be a little non-obvious. For example, recipes will call for items like "beet sour" or "Polish pork seasoning," which, if you're just leafing through the book, you might not realize that there are recipes contained in the cookbook for those ingredients. In other words, where a cookbook may typically write "1/2 cup beet sour (see recipe on page XYZ)," the parenthetical reference is omitted, and you have to check the index. It's a minor point, but I can see it being confusing if you don't immediately realize it.

The book contains recipes for almost everything Polish food related under the sun. I was especially impressed to find recipes for homemade sausages (both fresh and cold smoked) and cured meats (like bacon), even though many kitchens may not be equipped for sausage making or cold smoking. If you have access to these things, those recipes are there for you. The spice & herbs section is a complete and informative rundown of the role of seasonings in Polish cookery. There is an entire chapter devoted to mushroom dishes (an important ingredient in our cuisine.) Five different recipes for pierogi doughs, and an entire section on Polish dumplings of all types, from pierogi to pyzy to kopytka.
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10 of 11 people found the following review helpful By Cindy J Masmar on December 11, 2007
Format: Hardcover
At first glance the book was disappointing and daunting primarily because the recipes are in paragraph format without a list of ingredients; however, after sitting down with the book I found it to be authentic and very easy to use. The selections are immense and covered the gamut of Polish cuisine. I would recommend this book highly.
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6 of 6 people found the following review helpful By K. Salvetta on May 14, 2007
Format: Hardcover
It's the best! Whatever my sister or I have tried from this cookbook tastes *just* like Babci used to make!!! I'd recommend this one to any cook who wants to eat like he or she used to at their grandmother's house!
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Most Recent Customer Reviews


More About the Author

Robert Strybel, has spent most of his adult life getting his fellow Polish Americans "hooked on their heritage." Born in Detroit's once predominantly Polish enclave-suburb of Hamtramck, he spent a good deal of his childhood with his four Polish-born grandparents, learning the language, lore and traditions of his Old World ancestors.

Strybel studied journalism and foreign languages (German, French and Spanish) at Central Michigan University and then went on to get a Bachelor's Degree in German and French and a Master's Degree in Polish Studies at the University of Wisconsin, where he also studied Russian and Serbo-Croatian. He went on to teach Polish-related subjects at the college, high-school and adult-education levels, including Michigan's St Mary's College and Saints Cyril and Methodius as well as the Polish Institute of Saginaw Valley State University.

The author has spent the better part of the past several decades serving as the Warsaw correspondent of the Polish-American press, keeping Polonia abreast of current events in Poland and generating interest in all facets of its cultural heritage. He has also worked as a journalist for Reuters News Agency and freelance translator.

While in Warsaw, Strybel wrote "Christmas the Polish Way", published by Straż Publishers of Scranton, PA. He later teamed up with his Polish-born wife, Majka, to write "Polish Heritage Cookery", the biggest Polish cookbook ever published in English. It was followed up a decade later with "Polish Holiday Cookery", focusing on special-occasion recipes. Both cookbooks were published by New York's Hippocrene Books.

Long before anyone had heard of Google, Strybel's "Ask Our Man in Warsaw" column began appearing in the Polish-American press. It enabled PolAm readers to submit questions on a wide range of Polish and Polonian topics and receive answers in print or at least get pointed in the right direction. The queries dealt with every aspect of Polish history, culture, tradition, food, family research and travel to Poland as well as where to find this or that Polish book or artifact, how to organize a Polonian community event, adopt a Polish orphan and most every other imaginable topic in between.

To a large extent, "Polish/Polonian Heritage and Lifestyles" reflects the broad spectrum of interests Polish-American readers have revealed to the author over the years. That is the reason for the subtitle "Everything a Polish American needs to know." This book brings together years of research in diverse fields of endeavor and makes the relevant information available all in one place. And, since it goes far beyond any single Polish American's existing area of interest, hopefully it will well further pique his or her curiosity about things Polish and get them more firmly "hooked on their heritage."

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