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The Best of Polish Cooking |  | Author: Karen West
Publisher: Hippocrene Books
Category: Book
List Price: $11.95
Buy New: $6.85
as of 9/9/2010 15:08 MDT details
You Save: $5.10 (43%)
Rating:  reviews
Sales Rank: 606328
Media: Paperback
Edition: Expanded
Pages: 240
Number Of Items: 1
Shipping Weight (lbs): 0.7
Dimensions (in): 8.3 x 5.5 x 0.7
ISBN: 078180826X
Dewey Decimal Number: 641
EAN: 9780781808262
Publication Date: July 1, 2000
Availability: Usually ships in 1-2 business days
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| Features:
| | ISBN13: 9780781808262 | | | Condition: New | | | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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| Editorial Reviews:
Product Description
Now updated with a new chapter on Lighter Polish Fare! First published in 1983, this classic resource for Polish cuisine has been a favorite with home chefs for many years. This new edition includes a chapter on Light Polish Fare with ingenious tips for reducing fat, calories and cholesterol, without compromising the flavor of fine Polish cuisine. Fragrant herbal rubs and vinegars add panache without calories. Alternatives and conversion tables for butter, sour cream and milk will help readers lighten other recipes as well. In an easy-to-use menu format, the author arranges complementary and harmonious foods together--all organized in seasonal cycles. Spring menus include "Braised Spring Lamb with Cabbage," "Baby Carrots Polonaise," and "Wild Strawberries with Sour Cream." Cool and light summer menus make the most of fresh fruits and vegetables: "Frosty Artichoke Salad," "Fresh Peas with Dill Butter," and "Chilled Blueberry Soup." Autumn recipes include "Polish Sausage simmered in Wine," "Apple Raisin Cake," and "Hunter's Stew." The winter chapter highlights plentiful offerings such as "Roast Duck Served with Red Cabbage," "Smoked Salmon Omelets" and "Christmas Eve Bread."
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| Customer Reviews:
 Just not right December 30, 2009
Cynthia C. Surowiec (APO, AE, US)
This book is OK but NOT Great. Coming from a Polish background, there were several recipes that I was looking for and was disappointed that they weren't in this book. It's really hard to purchase cookbooks online, as you can't check out the directory beforehand, to be sure that it's what you're looking for.
 Best of Polish Cooking September 19, 2009
E. Wojcik (Green Bay, WI, USA)
2 out of 2 found this review helpful
I purchased this publication from a heritage/historical society. There are some great recipes in it that were lost when Busha died. Now my aunts and cousins can again create some of our families favorites.
Decent Polish Recipes with a chapter on light Polish food December 13, 2008
Norman Strojny (western desert of Utah)
3 out of 4 found this review helpful
"The Best of Polish Cooking, Expanded Edition" offers many decent Polish recipes, with a chapter on light Polish food. The organization of the book is, both, good and a challenge. I think that American cooks who would like a change from the same old fare will like this book. However, some Polish-Americans, decended from peasants, miners, and laborers, may not like this book as much as most Americans. Normally, bread, other baked goods, and desserts would be presented in a separate chapter and there would be an emphasis on very traditional foods for Christmas and for Easter. Also, I was puzzled by odd, high society, Dinner menues for Christmas Eve and for Easter. I, also, was puzzled by a full chapter on Vodka while beer, which is even more essential at a Polish table, is almost totally neglected.
While the recipes presented are good food, I think Polish-Americans will want to buy one or more cookbooks that have a clearer presentation of Polish traditions and customs for holidays as well as clear recipes and instructions for the usual, highly traditional, Polish dishes (For example, one form of pierogi is given, with an unusual recipe. But, a half-dozen other types of pierogi are not even mentioned.) Further, I found the index to be confusing, using non-traditional names for some dishes. Finally, some of the recipes have woefully inadequate directions for the cook who is inexperienced with some of these dishes.
Pyszny! (Outstandingly Delicious) August 3, 2007
Jan Peczkis (Chicago IL, USA)
5 out of 7 found this review helpful
One distinctive feature of this cookbook is the grouping of foods relative to the four seasons of the year. Also, the name of every dish is written out in Polish along with a full English-language translation.
This book traces the history of some of the Polish dishes. One also learns that the culinary customs of the Polish nobility had been influenced by those of the nobility of France, Czechoslovakia, Saxony, Hungary, and Italy.
There is discussion of an elaborate, multi-course Easter dinner for ten people. And, besides the more common Polish dishes, West provides details on the preparation of the roast suckling pig.
Offers a cornucopia of seasonal delights February 24, 2001
Midwest Book Review (Oregon, WI USA)
12 out of 13 found this review helpful
Now in an revised and expanded edition, Karen West's The Best Of Polish Cooking continues to offer the kitchen cook a wealth of authentic, traditional Polish cuisine in an easy-to-use menu format bringing complementary dishes together for memorable dining. From Freshly Baked Potato Bread, Braised Spring Lamb with Cabbage, and Polish Sausage Simmered in Wine, to Tangy Apple and Leek Salad, Eggplant Crisps, and Tangerine Vodka, The Best Of Polish Cooking offers a cornucopia of seasonal delights spanning the entire the year.
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