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Polish Culinary Paths - A History Of Polish Cusine
We present the reader with a translation of the oldest Polish cookbook - Compendium ferculorum or Collection Of Dishes, written by Stanislaw Czarniecki, the Master Cook to the Voivode of Krakow, Prince Aleksander Michalk Lubomirski, and published in Krako

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Our Price: $39.95
ISBN: 9788363580407

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What are the foods of Poland and how did they originate? Author Magdalena Tomaszewska-Bolałek answers these questions and more in this unique publication. Over 140 pages full of beautiful photographs, the edition invites readers on an amazing journey, bringing the flavors and scents of Polish cuisine closer. Thanks to the book, the readers will learn about the history of Polish nutritional culture as well as the most popular ingredients and products. The historical outline is supplemented with legends, historical facts, as well as references to well-known personalities (including Fryderyk Chopin, Mikołaj Kopernik, Maria Konopnicka, Bolesław Leśmian), art and literature. The publication also contains 16 simple recipes.
1. Poultry soup
2. Duck with apples
3. Poultry liver with onion and apples
4. Steak tartare
5. Meat stuffed pierogi
6. Ribs roasted in beer
7. Pork rolls
8. Fried carp
9. Herring in oil
10. Silesian dumplings (kluski)
11. Potato pancakes
12. Sandwich spreads - pumpkin. topinambour and cauliflower
13. Raspberry cordial
14. Roasted apples
15. Gingerbread cookies
16. Cheesecake with a raspberry sauce

About the author:

Magdalena Tomaszewska-Bolałek - Asian culture specialist, kitchen researcher, author of books: author of the following books: Culinary traditions of Japan, Zodiac animals in Japanese culture and Japanese sweets (in 2014 the book won the main prize in the prestigious international Gourmand World Cookbook Awards in the kitchen category
Japanese, and a year later during the ceremony on the occasion of the twentieth anniversary of the Gourmand World Cookbook Awards competition at the Frankfurt Book Fair 2015, it was ranked third and was considered one of the three most important publications about Japanese cuisine issued in the world in 1994-2014. In 2015, her next publication appeared - Korea's cooking traditions, also nominated for the Gourmand World Cookbook Awards (results will be announced on 28-29 May 2016). She graduated from Japanese studies, Journalism and Social Communication, Fashion sector management and a course on food chemistry at McGill University in Canada. In 2014, she defended her doctoral thesis on culinary culture. He studies the history of cuisine, food anthropology, neurogastronomics, trend forecasting, diplomacy and culinary tourism. For years, she has been promoting food culture through meetings, lectures and culinary workshops. He writes the blog Kuchniokracja. She is the manager and author of the Food Studi

  • Softcover
  • 144 pages
  • Color photos
  • 2016
  • 1st Edition
  • Printed In Lodz, Poland
  • Size approx - 6.5" x 9.25"

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