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Contemporary Polish cuisine derives from centuries of culinary tradition, influenced by three major factors.
First was location. Since time immemorial large forests have provided Poles with mushrooms, berries, raspberries, honey. Fertile agricultural lands provided crops such as corn, peas, grits, meat and milk. These and other available resources
were processed in the kitchen in various ways. Medieval cuisine was full of meat, fish and grits. Soups were very popular especially barszcz (beetroot soup), zur (sour soup), czernina (duck blood soup) and flaki (tripe). No hunt was complete without bigos (sauerkraut stew).
Second was religion, which in pagan times gave dishes ritual meaning. Pierogi resembled the sun with its rays. In Christian times the meanings changed so eggs for example, the symbol for new life became the symbol of the Resurrection at Easter.
The third factor was the influence of different cooking methods and the use of new resources which arrived in Poland from other countries. Spices from the Orient and India including pepper, saffron, nutmeg and cloves. We hope you enjoy theses traditional recipes, the pictures of each dish and the stories behind some of their origins.
The book is divided into the following sections
Snacks
Soups
Veal
Beef
Pork
Poultry
Fish
Vegetarian dishes
Deserts,
Regional Dishes
Preserves
Measurements are in the metric system.
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Features
- Softcover
- 127 pages
- 2012
- Color photos
- Measurements are in the metric system
- Size - 6.75" x 9.5" - 17cm x 24.5cm
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