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Product Description
Product Description
A cookbook and a history of Polish culinary customs. Short essays cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom. Included are over 100 recipes for traditional family fare.
About the Author
Maria Lemnis
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Customer Reviews
Most Helpful Customer Reviews
55 of 57 people found the following review helpful
Format:Paperback
What a triumph! A first rate book about Polish cookery that doesn't deal in the usual run of the mill recipes that you can find anywhere. This book has a sound historical basis, as the title suggests, for the food it details. Truly magnificent in both of it's roles both as historical food writing and recipe book. All three of it's roles! A tri-cornered book if ever there was one. What a delight to read of various interesting accounts from interesting period in Polish past and than to be able to cook the food from that time. What a treat!
If only all food / cookery / history books were written like this. Junk food and microwave meals would be a thing of the past. My only complaint is that there aren't more fabulous recipes. I have nearly cooked my way through the whole book and enjoyed every minute of it. But with such fantastic writing it really is a book for all people as well as being a multi-purpose product of extremely good quality. The print is a delight and I have to say what a pity it is that the cover isn't a little bit more interesting, only because it might put off some book-by-it's-cover judges. Buy it on my approval, it's not expensive, it's a bargain. Have a look at it if you can, you won't look back.
2 of 3 people found the following review helpful
Format:Paperback
being 2nd generation Polish ,with no cooking knowledge or skills handed down to me : I find this a superb book for historical as well as culinary information...buy it , is all I can say
Most Helpful Customer Reviews on Amazon.com (beta)
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7 reviews
70 of 74 people found the following review helpful
HAVE SOME HISTORY WITH YOUR COOKING
16 Oct 1998
Format:Paperback
I rather liked this book for two reasons. 1) The way it is organized and 2) the fact that it is not a rehash of how to cook kielbasy and pirogi. (In fact there is only one kielbasy recipe lsited.) - The author(s) describe a period in Polish history, all of which is very informative, and then give you recipes for the foods that were prominent at that time. As a result, you don't get the standard list of Polish recipes, but rather a unique package of traditional food, going way back. A very nice arrangement and very nice recipes. Easy to read (very interesting) and printed very nicely, and it makes you hungry just reading it. Also note: since it goes back in history, it does ALSO contain those special Lithuanian dishes.
52 of 54 people found the following review helpful
A truly unique look at fabulous Polish food
16 May 2000
Format:Paperback
Not many people realize how *fine* is Polish cooking - and how sophisticated are traditional Polish dishes. This book dispels many myths - for example, it is NOT the kielbasa, cabbage rolls and pierogi what is the best and most celebrated food in Poland.
This is more than a cookbook - it is a wonderful history book filled with an amazing mix of culinary facts written in very entertaining style. Authors Maria Lemnis and Henry Vitry are very well known Polish food columnists (as celebrated as Julia Child is in the US). They are brilliant writers who understand Polish food better than any other cook book writer.
It is a pure delight. Definitely the best book on Polish food in English language. Written for people who can appreciate a good story, fine writing and good food. It has not as many recipes as other cookbooks mentioned here, perhaps 50 recipes or so. But it is the quality of recipes that counts.
This book should be staple in every household aspiring to cook a Polish dish now and then - it is carefully edited and illustrated and makes also a PERFECT gift!
7 of 7 people found the following review helpful
A good place to start learning about Polish food and customs
8 Dec 2008
Format:Paperback
"Old Polish Traditions" is a good place to start learning about Polish food and customs.
The book has good, short, sections devoted to Polish customs and traditions. And, it has good recipes for a number of Polish foods, especially finer food. This is not a long book and there are many, many, Polish food recipes. However, it is a good place to start learning.
Read through the book and its recipes. Start with something simple, such as a mushroom soup. However, many of these recipes can be difficult and/or time-consuming. For instance, Bigos is a hunters stew, usually started with saurkraut and two or more types of meat and is rarely ready to eat in less than three days. Some of the recipes can be daunting, such as stuffed roast pig. Some of the dishes take time, labor, and much practice to achieve really good results. Paczki (doughnuts) and Pierogi are among this class. Some of the Polish dishes are not simple. For instance, I can make a white borsht in less than two hours, but a proper and better tasting white borsht takes four hours of work, spread over three or four days.
So, for a while, stick to the easiest recipes. If you like some of those, perhaps you should buy a cookbook with more Polish recipes to continue building your skills. Then, come back and start working on some of the more difficult recipes.
Simple recipes include: Dry-Roasted Buckwheat, Barley soup (Krupnik), Roast Beef Roll with Mushrooms, red-beet salad with horseradish, and date mazurek.
The book has good, short, sections devoted to Polish customs and traditions. And, it has good recipes for a number of Polish foods, especially finer food. This is not a long book and there are many, many, Polish food recipes. However, it is a good place to start learning.
Read through the book and its recipes. Start with something simple, such as a mushroom soup. However, many of these recipes can be difficult and/or time-consuming. For instance, Bigos is a hunters stew, usually started with saurkraut and two or more types of meat and is rarely ready to eat in less than three days. Some of the recipes can be daunting, such as stuffed roast pig. Some of the dishes take time, labor, and much practice to achieve really good results. Paczki (doughnuts) and Pierogi are among this class. Some of the Polish dishes are not simple. For instance, I can make a white borsht in less than two hours, but a proper and better tasting white borsht takes four hours of work, spread over three or four days.
So, for a while, stick to the easiest recipes. If you like some of those, perhaps you should buy a cookbook with more Polish recipes to continue building your skills. Then, come back and start working on some of the more difficult recipes.
Simple recipes include: Dry-Roasted Buckwheat, Barley soup (Krupnik), Roast Beef Roll with Mushrooms, red-beet salad with horseradish, and date mazurek.
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