Old Warsaw Cookbook

By Rysia Rysia

Book Overview

Throughout the book, piquant anecdotes and charming line drawings by renowned artist Irena Lorentowicz relate Poland's cuisine to its bounteous tradition of hospitality, warming body and soul... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0870529323
• ISBN13: 9780870529320
• Release Date: December 1990
• Publisher: Hippocrene Books
• Weight: 1.19 lbs.
• Dimensions: 8.5" x 0.8" x 5.5"

Customer Reviews

A Solid Overview of Polish Cuisine

I cannot comment on the significance (or lack thereof) of the lack of information on relevant oven temperatures. No doubt, however, these useful recipes were developed and widely used in Poland despite the lack of cooking ovens that provided temperatures! This book gives a history of foods in Poland. One learns that such staples as the bigos, boiled beef, and kielbasa antedate the 16th century. Mushroom picking is described as a social event. Wine is seldom consumed at Polish dinners; vodka is. Dishes are grouped according to type: soups, fish, hot sauces, dairy dishes, Christmas foods, Easter foods, etc. There is discussion of pierogi, knedle, nalesniki (blintzes), mazurek, various fruit dishes, etc. Sour cream is commonly used in fish dishes. This book unavoidably re-awakens memories in every Pole or Polonus. Who could forget the Christmas Eve oplatek, kutia, or the sumptuous Easter dinner that ended the 40-day Lenten fast? This book also touches on recipes from Italy, Spain, England, and Armenia.