A perennial best-seller, this is the most extensive and varied Polish cookbook ever published. More than 2200 recipes use easily available American ingredients and measurements. Modern Polish cuisine is a blend of hearty peasant dishes and more elegant gourmet fare, incorporating a broad cross-section of cultural influences. The book includes numerous cultural notes, historical accounts of Polish culinary traditions, and descriptive line drawings. Its expanded edition includes information on Polish products available in the United States, such as plum butter (powidl\a), honey mushrooms (opie'nka), and kielbasa, and their culinary uses.(If you have a very juicy and tender roast, the salt-pork larding may be omitted.) Wash well ... Add to roast in baking pan along with the browned onions and 1 c. water and cook as above. Serve as is ... lb. rump or chuck roast in crockery bowl.
|Title||:||Polish Heritage Cookery|
|Author||:||Robert Strybel, Maria Strybel|
|Publisher||:||Hippocrene Books - 2005|