Polish Cookery : Poland’s Bestselling Cookbook Adapted for American Kitchens

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  • ISBN13: 9780517505267
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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.A

Another CoolCleveland.com video exclusive. Register to win an iPhone & prizes www.CoolCleveland.com. Michael Ruhlman has worked for over a decade with the best chefs in the country. From his first best-selling food book, The Making of a Chef, and his next one, The Soul of a Chef, which focused on Cleveland’s Michael Symon among others, Ruhlman’s groundbreaking work has exposed, celebrated and delineated the shadowy backstage world of America’s greatest kitchens and the chefs who run them. His previous book, The Reach of a Chef, zeroed in on the increasing popularity of food culture and celebrity chefs, tracing the lives of master chefs and showing what happens when they leave the kitchen for the TV studio and best sellers lists. His new book The Elements of Cooking, is an opinionated food glossary patterned after Strunk & White’s Elements of Style, jam-packed not only with key cooking terms, but definitions towards an understanding of how good cooks become great. The book is designed for anyone from the beginner to the experienced chef. Cool Cleveland’s Thomas Mulready spent time in Michael’s own Cleveland Heights kitchen as he prepared a meal of roasted chicken, fingerling potatoes fresh from the local farmer’s market, green beans with toasted almonds, all topped off with a nice jus made from the scrapings on the bottom of the pan. He talks with Mulready about how America has become the center of the food universe, the secret code of the kitchen, and the eight

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