Seasoned with fragrant dill and caraway, richened with sour cream, and dressed with onions, horseradish, and butter, Polish cooking is hearty, hospitable, and remarkably varied. The classic recipes in this book were carefully selected to provide a cross section of dishes, from the popular kielbasa, pierogi, and cabbage rolls to Veal Stew with Dill, Baked Fish with Mushrooms and Cheese, and Plum Cake. Organized by course, the offerings range from appetizers and salads to sides and sweets, featuring the most iconic and national of dishes--Hunter's Stew and Barszcz--alongside simple peasant fare and a handful of desserts, including honey cake, poppy seed rolls, and chocolate mazurka.
Tested to perfection, each heritage recipe has been updated for the modern kitchen while retaining traditional roots. Accompanied by musings on Polish holiday customs, history, and menu pairing suggestions, these dishes offer a flavorful sample of the Polish dining experience, as passed down from generation to generation.
Peter Zeranski and Laura Zeranski are a husband-and-wife team who have been cooking and eating classic Polish food together for decades.
Peter Zeranski was born in Europe to Polish parents. He is a retired marketing professional. His family's love for Polish cuisine and traditions is showcased in The Art of Polish Cooking, the critically acclaimed cookbook his mother Alina Zeranska wrote in 1968.
Laura Zeranski learned to cook Polish dishes from her mother-in-law and soon took over preparing Sunday dinners and special holiday meals. Laura is a retired health records administrator who has consulted with clients throughout the United States, Canada, New Zealand, and Australia. The couple resides in Alexandria, Virginia.
Matthew Aron Roth, food photographer, earned his B.F.A. in photojournalism from Corcoran College of Art + Design. He has interned at the Washington Examiner, among other publications. He lives in Washington, D.C.
crczarnecki
Posted April 19, 2012
My husband is from Poland, and so I, as did Laura Zeranski, learned to cook Polish dishes to continue that culinary tradition for our family. For 30 years, I have consulted and used Peter Zeranski's mother's cookbook - _The Art of Polish Cooking_ as my default go-to for recipes to cook any particular Polish dish.
I was thrilled when I saw this book in the library. The authors' names gave it away immediately as Alina Zeranska's legacy. I took it home and saw so very many of our favorite dishes, beautifully photographed and so nicely written. I tried about half a dozen of them and found them wonderful. They are more clearly written than in the 1968 book and updated to the modern day's ingredients and techniques.
My husband was delighted with the results, expecially the pieroszki, which for some reason I hardly ever make. The Zeraqnskis' instructions were effortless to follow and the results sublime. My husband thanks you!
I will be buying copies not only for myself, but for our two now-adult children. It is a perfect collection of most of the very nicest and most iconic Polish recipes.
Anonymous
Posted October 5, 2011
No text was provided for this review.
Overview
Seasoned with fragrant dill and caraway, richened with sour cream, and dressed with onions, horseradish, and butter, Polish cooking is hearty, hospitable, and remarkably varied. The classic recipes in this book were ...