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C.K. Kuchnia
Książka przepisów kulinarnych polecanych przez Roberta Makłowicza! Niezwyczajna, zaprawiona opowieściami mrożącymi krew w żyłach i nieodparcie dowcipnymi. Długo nie pozwala zapomnieć o ostatnim daniu pułkownika Redla czy łagodzącym debilizm sznyclu cielęcym po prasku. Chłodnik z poziomek, Wiener Schnitzel i strudel z jabłkami przywołują najświetniejsze czasy Austro-Węgier. Można się rozsmakować.
248 pages, Hardcover
First published January 1, 2001
2 people are currently reading
46 people want to read
About the author
Robert Makłowicz
14 books17 followersPolish writer, cooking critic, journalist and traveler. Since 1998 he is a host of cooking programme called
Robert Makłowicz's Culinary Travels
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Displaying 1 - 4 of 4 reviews
March 14, 2022
Najpotężniejsza książka dostępna na rynku literackim. Pióro Pana Roberta bez mała pokonuje takich pisarzy jak Coelho, Goethe czy Remarque. Niech żyje księga anegdot i przepisów na knedle.
November 19, 2016
Mniam mniam ksiazka. Opowiesci do przepisow sa swietne i pokazuja roznorodnosc kuchni Cesarstwa Austro - Wegierskiego, ktore bylo tyglem narodow i kuchnii.
July 21, 2021
It's Austria-Hungarian cuisine at its best. There are couple of chapters about soups, another few about dishes out of fish. More of dishes poultry and even more out of meet. Chapters about dishes from flour and groats. And deserts.
Autor is well know in Poland from TV program about food making, cooking.
I particularly loved this page in quote:
In Krakow for breakfast eggs in glassful are eatted. The same in Lublin. In Warsaw its exotic dish. In Warsaw you cannot eat schnitzels, weki (Preserve food products by boiling them in cans dipped in water), or leberki - liver pudding, liver sausage.
But Warsaw was newer in Habsburgs Empire. The greatest cuisine empire in the world, that ever existed.
Best of best because its cosmopolitan, able to combine whats best of cuisine of nations that had been part of Auto-Hungary.
Hungarians gave pepper and the way to frying meat on pork lard .
Czechs, vivid palette of dumplings
Poles sour cream pickled cucumbers and mushrooms.
Italians popularized pasta, risotto rice and ice cream.
And Southern Slavs got from Turks steaming the meat on the grill .
When we add to it wonderful Vienna Cuisine, veal , strudel and Sachertorte(Sacher cake). We see in perfect view this picture of paradise.
Autor is well know in Poland from TV program about food making, cooking.
I particularly loved this page in quote:
In Krakow for breakfast eggs in glassful are eatted. The same in Lublin. In Warsaw its exotic dish. In Warsaw you cannot eat schnitzels, weki (Preserve food products by boiling them in cans dipped in water), or leberki - liver pudding, liver sausage.
But Warsaw was newer in Habsburgs Empire. The greatest cuisine empire in the world, that ever existed.
Best of best because its cosmopolitan, able to combine whats best of cuisine of nations that had been part of Auto-Hungary.
Hungarians gave pepper and the way to frying meat on pork lard .
Czechs, vivid palette of dumplings
Poles sour cream pickled cucumbers and mushrooms.
Italians popularized pasta, risotto rice and ice cream.
And Southern Slavs got from Turks steaming the meat on the grill .
When we add to it wonderful Vienna Cuisine, veal , strudel and Sachertorte(Sacher cake). We see in perfect view this picture of paradise.
October 19, 2012
Jak czytałam tą książkę, to z każdą stroną robiłam się coraz bardziej głodna. O ile Stany Zjednoczone mają Julię Child i jej Mastering the Art of French Cooking, Volume 1 & 2: The Essential Cooking Classics, to Robert Makłowicz robi podobną pracę w Polsce. Uwielbiam jego programy i jego książki. Mam nadzieję, że kiedy uda mi się wykonać któryś z jego przepisów. Podobały mi się historyjki przy każdej potrawie.
Displaying 1 - 4 of 4 reviews