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Poland is well-known for its agricultural
produce, and it is from this that Polish cuisine draws most of
its ingredients. Some highlights of Polish cuisine include
cereals
(such as rye, wheat, millet, barley and buckwheat),
pickled vegetables (including cucumber, beetroot, cabbage and kohlrabi), pickled herring from the Baltic,
fermented diary products (sour cream, curd cheese and soured
milk), and of course for the world-famous kielbasa (the Polish sausage).
You too can enjoy these flavors, as on this page, you'll find a great selection of Polish Cook Books.
By Joseph W. Zurawski
G Bradley Pub
Hardcover (240 pages)
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Polish Chicago: Our History Our Recipes is the most ambitious work on the Polish community of Chicago to date. Author Joseph W. Zurawski, a historian, educator and author of the Polish experience in both Poland and America for almost 50 years, brings a wealth of insight and knowledge to this groundbreaking work. By elegant prose and stunning photograph (often rare and previously unseen), and poignant personal profile, Zurawski documents the full dramatic saga of Chicagos Polonia. In free and optimistic Chicago, these Polish Americans not only supported their beleaguered homeland, they also forever enriched their new home by contributing their tremendous work ethic, unending patriotism, fervent faith, tireless charity and beautiful culture to create a vibrant and ever-evolving Chicago Polonia. Polish Chicago: Our History Our Recipes recounts the amazing story of these indomitable people. Moreover, for many food is simply nourishment, but for Polish Americans, food means family. It is a means by which to share with others, celebrate tradition and show affection. Thus, this book highlights culinary contributions by turning an inviting light onto 12 of Chicagos award-winning Polish eateries, with each providing recipes of their excellent fare. As an added bonus, 24 Polish-American Chicagoans have opened their kitchens and their hearts to readers. Each shares family recipes along with cherished family photographs and private family stories, some whimsical, some poignant, each offering an authentic glimpse back into worlds often hidden to the readers by time, political walls or both. Brought to you by G. Bradley Publishing of St. Louis, in cooperation with The Polish Museum of America, Polish Chicago: Our History Our Recipes is a handsome, 240-page hardbound volume containing 720 rare historical photographs and exquisite food photographs shot by nationally renowned photographer Katherine Bish. |
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By Michael J. Baruch
Lbcm Publishing
Paperback (265 pages)
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By Karen West
Hippocrene Books
Paperback (240 pages)
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By Marja Ochorowicz
Crown
Released: 1968-04-13
Hardcover (320 pages)
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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 and peasant fare. It is a rich culinary heritage that is faithfully represented here in Polish Cookery. |
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By Stanley Marianski & Miroslaw Gebarowski
Outskirts Press
Paperback (264 pages)
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Polish Government Secret Sausage Recipes!
In 1945 someone in the newly organized Polish government came up with a brilliant idea of standardizing Polish meat products using traditional time proven recipes. The official list of meat products and sausages was drawn and the Department of the Meat Industry started to work out details. In 1959 the first official guide for making meat products and sausages was issued which was followed in 1960 by a slightly revised version. Then in 1964 the Polish Government issued the final version that covered 84 meat products and 119 sausages. Those manuals reserved for internal use only helped to create the best meat industry that ever existed anywhere and this standardization allowed Poland to produce sausages of high and consistent quality. They were not written by restaurant cooks or college students, but by the best professionals in meat science the country had. The recipes presented in this book come from these manuals and they were never published before. These are recipes and production processes of the products that were really made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland today. |
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By Robert Strybel
Hippocrene Books
Hardcover (887 pages)
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By Sophie Hodorowicz Knab
Hippocrene Books
Hardcover (307 pages)
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By Marianna Olszewska Heberle
HP Trade
Paperback (224 pages)
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For more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including such favorites as Apple Pancakes, Mushroom Croquettes, and Lazy Noodles, it continues to provide a sampling of Polish dishes that have survived over the last ten centuries.
Polish-born Marianna Olszewska Heberle reveals a rich variety of over 200 authentic recipes in this outstanding cookbook rivaling the best European cuisines. Easy-to-follow instructions make it simple to prepare such traditional Polish favorites as Poppy Seed Pierogies, Stuffed Cabbage, Hunter's Stew, Warsaw Herring, and many more.
Plus readers will learn about holiday traditions and the proud culinary heritage of this fascinating country with Polish Cooking. |
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Penfield Press
Paperback (184 pages)
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A compilation of the highlights of Polish-American culture, as well as historical and cultural facts about Poland. Includes recipes, bios of famous Poles and Polish-Americans, sites of Polish heritage in the U.S., and "how-tos" on traditional Polish folk arts. Used as a premium for National Public Television in 2002. |
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By Maria Lemnis
Hippocrene Books
Paperback (304 pages)
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