by Hanna Szymanderska

The Encyclopaedia of Polish Cuisine is a splendid compendium of information about Polish cooking in former times and today, both "official" cuisine and cuisine from various parts of Poland, including some recipes from the old Polish eastern border regions.
The twenty chapters of the book include recipes for flavoured butters, dips, soups, flour-based dishes, egg and cheese dishes, kashas and rice, potatoes, side dishes, sauces, fish, meat, poultry, game, mushrooms, vegetables, desserts, cold and hot drinks, cakes, liqueurs and preserves. Of these the chapters on liqueurs, mushrooms and game are a rarity.
The author presents an anthology of both haute cusine and recipes for home cooking. Next to such well-known dishes as chicken broth or pork chops, you will find here some long-forgotten recipes for crayfish, stewed hazel grouse, quail nests or coot in cranberry sauce.
The book is written in colourful language. Each chapter has an introduction, which contains important cooking hints for both the beginner and for the experienced cook.
The book is a unique summary of the rich and healthy Polish culinary tradition.