Best of Polish Cooking

by Karen West

"A charming offering of Polish cuisine with lovely woodcuts throughout." --PUBLISHERS WEEKLY First published in 1983, this classic resource for Polish cuisine has been a favorite with home chefs for many years. This edition includes a section with lightened Polish recipes, which offer hearty, authentic Polish dishes with significantly less fat and calories! In an easy-to-use format, the author arranges complementary foods together, organized by season. Recipes include Braised Spring Lamb With Cabbage, Frosty Artichoke Salad, Apple Raisin Cake and a low-fat chapter includes Roasted Garlic and Mushroom Soup.

Genres: Cookbooks, Reference, Cooking, Food, Nonfiction

240 pages, Paperback

First published January 1, 1983

Reviews

[Andrew · Rating 2 out of 5]

I've only done a few of these recipes, and all have either been boring, unclear or complete disasters. The last straw was the recipe for chrusty, the recipe is just completely bogus as if one just made it up in their head. It's also poorly organized. Think I'm done with this for now.

[Lisa · Rating 1 out of 5]

I did not like the format of cooking by season. The expanded edition had an extra chapter about light fare menus. Many of the Polish-American recipes I was looking for were not there.