“A valued standard on Polish traditions and cuisine for thousands of readers in the United States and abroad.”
-Washington
Post Polish gourmet traditions are as old as Polish culture, which has written history over a thousand years. And here is the definitive Polish cookbook, The Art of Polish Cooking, containing 500 authentic recipes which reflect the proud traditions of this ancient country. This cookbook is complete with recipes for hors d’oeuvres, soups, entrees, vegetables, pastries, desserts, and beverages. Special holiday menus are also presented, along with charming descriptions of traditional Polish feasts and celebrations. Polish cooking is characterized by herbs like dill, caraway seed, and green parsley. Sour cream is another essential ingredient. Author Alina Zeranska provides easy-to-follow recipes for favorites like Cabbage Rolls, Chicken in Dill Sauce, Meat Pierogis, and Fruit Mazurka. Mrs. Zeranska has translated these Polish recipes perfectly.
Additional information
| Weight | 570 g |
|---|---|
| Dimensions | 15 × 4 × 21.5 cm |
| Author | Alina Zeranska |
|---|---|
| Publisher | Doubleday & Company Inc |
| Published On | 1968 |
| Pages | 366 |
| Country | New York: USA |
| Language | English |
| Dimension | 15cm x 21.5cm |
| Item Weight | 570gm |
| Edition | First Edition |