Lenkų virtuvė

How do you pickle cucumbers? What can you make with a salted herring? How do you bake beetroot? What is poppy seed? What Polish regional potato dishes are there?
This book has the answers. It presents the richness of Polish cuisine through foodstuffs widely used in Poland for centuries. To show how to break away from the
stereotypical view of Polish cuisine, reduced to pierogi and schnitzel, we show how to serve extraordinary Polish dishes in a contemporary way – light, beautiful and tasty.
The chefs invited to join in this project are Poland's most talented cooks, who study and rediscover traditions, reach for forgotten foodstuffs and present them in a creative, modern way. Memories of the "milk bar" (cheap, fast, self-service eating place with a non-refined menu, typical in Polish cities before 1989) blend with the taste of home cooking and the most exquisite haute cuisine.
For ambitious kitchen maestros, fresh, seasonal ingredients are crucial. They try to squeeze the entire unique taste out. Some chefs use molecular techniques – they transform familiar dishes in surprising ways using new technologies, creating new flavours and forms.
On the other hand, the book aims to preserve Poland’s culinary heritage by supporting small producers who make local specialities and reviving Polish culinary and craft traditions.
The presentation of regional and traditional foods is connected with bringing family, local and regional traditions closer. We show what distinguishes Poles and their cuisine from others, and how to weave Polish traditions into the culinary culture of other nations. In other words – we present ambitious culinary variations on Polish themes, which can be created in the average kitchen, by even beginner cooks.
We invite you to play with flavours, discover Poland through its specialities, and include these in your culinary repertoire.

Bon appetit!

Elektroninis "Lenkų virtuvės" leidinio variantas anglų kalba (PDF)