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From a Polish country house kitchen : 90 recipes for the ultimate comfort food / Anne Applebaum & Danielle Crittenden ; photographs by Bogdan & Dorota Biały.

By: Contributor(s): Material type: TextTextPublication details: San Francisco : Chronicle Books, c2012.Description: 287 p. : col. ill. ; 27 cmISBN:
  • 1452110557 (hardcover)
  • 9781452110554 (hardcover)
Subject(s): Genre/Form:
Contents:
Appetizers and starters -- Soups -- Salads and vegetables -- Main courses -- Pierogi and pancakes -- Desserts -- From a Polish larder.
Summary: In making her new home in Poland in 1989, Applebaum had to cook with ingredients that were local, fresh, and available. She learned how to make food that was, if not exactly traditional, in the Polish spirit.The national rebirth of Poland in the last two decades has meant the rebirth of its cuisine, and the authors have modernized many of its dishes, without losing any of the centuries-old flavors.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5943 A648 Available 33111007100205
Total holds: 0

Enhanced descriptions from Syndetics:

With more than 150 splendid photographs, headnotes that illuminate Poland's vibrant food culture, and more than 90 recipes for classic and contemporary Polish food, this unique and fascinating cookbook brings an ignored cuisine to light. Pulitzer Prize-winner Anne Applebaum has lived in Poland since before the fall of communism, and this cookbook--nourished by her engagement with the culture and food of her adopted country--offers a tantalizing look into the turbulent history of this beautiful region. In a Polish Country House Kitchen celebrates long-distance friendships with a love of food at the core, bringing the good, sustaining foods of Anne's Polish country home into kitchens the world over.

Includes index.

Appetizers and starters -- Soups -- Salads and vegetables -- Main courses -- Pierogi and pancakes -- Desserts -- From a Polish larder.

In making her new home in Poland in 1989, Applebaum had to cook with ingredients that were local, fresh, and available. She learned how to make food that was, if not exactly traditional, in the Polish spirit.The national rebirth of Poland in the last two decades has meant the rebirth of its cuisine, and the authors have modernized many of its dishes, without losing any of the centuries-old flavors.

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