Flavors For All Seasons
January 31, 2013
Fine Polish Cuisine from the BoSz publishing house is a beautiful and lavishly illustrated coffee-table book with recipes from renowned Polish chefs.
The English edition comes with a foreword written by Poland’s First Lady, Anna Komorowska, who has contributed several recipes of her own in the book’s closing chapter, “The First Lady’s Menu.” The dishes here include asparagus with hollandaise sauce, chilled baby beet soup, pan-fried tench with a green salad and rhubarb sauce, veal with spring beans and apple charlotte.
Famous chefs have composed sophisticated menus for the book, inspired by the culinary traditions originating from different regions of Poland. The book contains contributions from a total of 12 chefs, including Wojciech Modest Amaro, Karol Okrasa, Pawe³ Oszczyk and Marek Widomski.
Fine Polish Cuisine is divided into four parts corresponding to the four seasons. The dishes described by the chefs employ seasonal, organic ingredients along with traditional Polish products. Examples from the winter menu include loin of red deer roasted in cabbage with a celeriac gratin and morel sauce with spring onion by Pawe³ Oszczyk, chef at La Rotisserie at the Mamaison Hotel La Regina Warsaw; and saddle of roe deer in linden honey with forest mushroom spice cake, marinated pear and bilberry sauce (pictured) by Karol Okrasa, head chef at Platter by Karol Okrasa at the InterContinental Hotel in Warsaw.
The book also outlines the culinary history of Poland in a chapter entitled “From the ducal to the presidential table.”
The dishes in the book are not only delicious but also look beautiful, and the photographs are little masterpieces in their own right.
Fine Polish Cuisine
BoSz Publishing House, 2012
280 pages; Size: 27x35 cm; Hard cover
Price (online stores): around zl.215