The Best of Polish Cooking, Expanded Edition
by Karen West

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.

The Best of Polish Cooking is a delightful compilation of traditional Polish fare in an easy-to -use menu format. The author has placed complementary and harmonious foods together and arranged them following the seasonal cycle.

• 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."

"A charming offering of Polish cuisine with lovely woodcuts throughout."
Publishers Weekly

"There are 29 menus, each complete with recipes included. Most can be prepared in advance--perfect for entertaining enjoyment."
Polish Heritage

KAREN WEST is a writer whose recent publications include American Business English and a novel, The Sovereignty of the Dragons. She is currently working on a Taiwanese cookbook for Hippocrene Books. She resides in Round Rock, Texas.

Publishing House: Hippocrene Books, New York 2000
Softcover book measuring 5.5" x 8.4"
248 pages, illustrations, index
English Language Version

All books are shipped through the U.S. Postal Office using Media Mail service. Typically delivery times are between 1 and 2 weeks. Please be advised, certain destinations in the U.S. may take longer.