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Polish Cookery: Poland's Bestselling Cookbook Adapted for American Kitchens. Includes Recipes for Mushroom-Barley Soup, Cucumber Salad Hardcover - 1968
by Marja Ochorowicz-Monatowa
First line
GENERAL DIRECTIONS: While many variations are possible in making good basic soup stock, best results are obtained when certain simple rules are followed.
From the jacket 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 andpeasant fare. It is a rich culinary heritage that is faithfully represented here in Polish Cookery.
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 andpeasant fare. It is a rich culinary heritage that is faithfully represented here in Polish Cookery.
Details
- Title Polish Cookery: Poland's Bestselling Cookbook Adapted for American Kitchens. Includes Recipes for Mushroom-Barley Soup, Cucumber Salad
- Author Marja Ochorowicz-Monatowa
- Binding Hardcover
- Edition Copyright Renewe
- Pages 314
- Volumes 1
- Language ENG
- Publisher Clarkson Potter Publishers, New York, New York, U.S.A.
- Date April 13, 1968
- Features Dust Cover, Index, Table of Contents
- ISBN 9780517505267 / 0517505266
- Weight 1.1 lbs (0.50 kg)
- Dimensions 8.3 x 5.9 x 1.1 in (21.08 x 14.99 x 2.79 cm)
-
Themes
- Cultural Region: Eastern Europe
- Cultural Region: Polish
- Ethnic Orientation: Polish
- Library of Congress subjects Cookery, Polish
- Library of Congress Catalog Number 58008317
- Dewey Decimal Code 641.594
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