Fresh from Poland: New Vegetarian Cooking from the Old Country
Authentically Polish. All vegetarian. There’s so much more to Polish food than kielbasa and schnitzel: Poland is home to beautiful fruits, vegetables, and grains— and a rich cooking tradition that makes the most of them. In Fresh from Poland, Saveur award winner Michal Korkosz celebrates recipes from his mother and grandmother—with modern, personal touches and gorgeous photos that capture his passion for cooking. Vegetables are his stars, but Michal doesn’t shy away from butter, flour, and sugar; the ingredients that make food—and life—more rozkoszny (delightful)! The result? Over eighty comforting dishes for every occasion.
Indulgent breakfasts: Brown Butter Scrambled Eggs; Apple Fritters; Buckwheat Blini with Sour Cream and Pickled Red Onion
Hearty vegetarian mains: Barley Risotto with Asparagus, Cider, and Goat Cheese; Potato Fritters with Rosemary and Horseradish Sauce; Stuffed Tomatoes with Millet, Cinnamon, and Almonds
Breathtaking baked goods: Sourdough Rye Bread; Sweet Blueberry Buns with Streusel; Honey Cake with Prunes and Sour Cream
Pierogi of all kinds: From savory Spinach, Goat Cheese, and Salted Almonds to sweet Plums and Cinnamon-Honey Butter
These satisfying recipes will make you feel right at home—wherever you’re from!
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Fresh from Poland: New Vegetarian Cooking from the Old Country
Authentically Polish. All vegetarian. There’s so much more to Polish food than kielbasa and schnitzel: Poland is home to beautiful fruits, vegetables, and grains— and a rich cooking tradition that makes the most of them. In Fresh from Poland, Saveur award winner Michal Korkosz celebrates recipes from his mother and grandmother—with modern, personal touches and gorgeous photos that capture his passion for cooking. Vegetables are his stars, but Michal doesn’t shy away from butter, flour, and sugar; the ingredients that make food—and life—more rozkoszny (delightful)! The result? Over eighty comforting dishes for every occasion.
Indulgent breakfasts: Brown Butter Scrambled Eggs; Apple Fritters; Buckwheat Blini with Sour Cream and Pickled Red Onion
Hearty vegetarian mains: Barley Risotto with Asparagus, Cider, and Goat Cheese; Potato Fritters with Rosemary and Horseradish Sauce; Stuffed Tomatoes with Millet, Cinnamon, and Almonds
Breathtaking baked goods: Sourdough Rye Bread; Sweet Blueberry Buns with Streusel; Honey Cake with Prunes and Sour Cream
Pierogi of all kinds: From savory Spinach, Goat Cheese, and Salted Almonds to sweet Plums and Cinnamon-Honey Butter
These satisfying recipes will make you feel right at home—wherever you’re from!
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Fresh from Poland: New Vegetarian Cooking from the Old Country
Authentically Polish. All vegetarian. There’s so much more to Polish food than kielbasa and schnitzel: Poland is home to beautiful fruits, vegetables, and grains— and a rich cooking tradition that makes the most of them. In Fresh from Poland, Saveur award winner Michal Korkosz celebrates recipes from his mother and grandmother—with modern, personal touches and gorgeous photos that capture his passion for cooking. Vegetables are his stars, but Michal doesn’t shy away from butter, flour, and sugar; the ingredients that make food—and life—more rozkoszny (delightful)! The result? Over eighty comforting dishes for every occasion.
Indulgent breakfasts: Brown Butter Scrambled Eggs; Apple Fritters; Buckwheat Blini with Sour Cream and Pickled Red Onion
Hearty vegetarian mains: Barley Risotto with Asparagus, Cider, and Goat Cheese; Potato Fritters with Rosemary and Horseradish Sauce; Stuffed Tomatoes with Millet, Cinnamon, and Almonds
Breathtaking baked goods: Sourdough Rye Bread; Sweet Blueberry Buns with Streusel; Honey Cake with Prunes and Sour Cream
Pierogi of all kinds: From savory Spinach, Goat Cheese, and Salted Almonds to sweet Plums and Cinnamon-Honey Butter
These satisfying recipes will make you feel right at home—wherever you’re from!
Michał Korkosz is a food writer and recipe developer and the creator of the Polish food website Rozkoszny (meaning “delightful”), which has earned two Saveur Blog Awards. He is also the author of Fresh from Poland: New Vegetarian Cooking from the Old Country, named a cookbook of the year by San Francisco Chronicle and Booklist, amongother accolades. He is a food columnist for Przekrój Magazine and a contributor to the Polish edition of Vogue, and has appeared on NPR’s Morning Edition. Michał loves exploring food culture: He graduated with a degreein international relations and sociology, defending his theses on culinary diplomacy andpolitically shaped patterns of eating. He lives in Warsaw, where his heart belongs.
