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It is especially relevant to those who need some explanation about the traditions and methods of this type of cuisine. Strybel has converted these traditonal methods, using modern equipment and ingredients, without taking away any of the taste!
There are diagrams when needed, and useful conversion tables at the back. The only drawbacks are that it is an American book, which means there are sometimes problems of translation - e.g. a 'stick' of butter (my research found this out to be 4 oz!), and a 'cake' of yeast (still working on this one, but I think it is 1 oz.). Also, to save space, the recipes have been formatted as prose, rather than the conventional ingredients list, then description. You get used to this, though.
Without doubt, this is a most enjoyable book to read as well as use. I couldn't do without it. It has never let me down, and there doesn't appear to be anything missing in its vast selection of recipes.
You'll find at least one recipe for most dishes you can think of. They are clear, easy to follow, and the results taste just like my grandmother's cooking (she wonders how I do it without asking her for help).
There is an excellent section on ingredients and good directions for things like making your own bialy ser/twarog so that you can produce good Polish cooking regardless of how well or poorly stocked your local delicatessen is.
I occassionally feel that Pan Strybel is a little bossy, but the results justify it - my chicken soup has never been better.
Younger cooks may choose to ignore some of the garnishing suggestions as they are somewhat dated.
The index is really good, making it easy to find what you're looking for (in Polish or in English).
And when you're feeling a little tired and missing Poland, just curl up and read.
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