Author Description

The Food & Cooking of Poland Traditions, ingredients, tastes and techniques in over 60 classic recipes Ewa Michalik • Provides a comprehensive guide to the key ingredients of the region as well as information on the geography, history and culinary traditions • Features a wide range of distinctive dishes, from soups, appetizers and side dishes to meat, desserts, cakes and bakes – all the Polish specialitites are included, such as Red Borsch, Poppy Seed Cake and Cucumber Salad with Sour Cream • Includes more than 300 stunningly evocative photographs, specially commissioned for this book • Complete nutritional information is given for every recipe This stunning new book explores the geography, festivals, culture and turbulent history of this diverse country, and how these factors have had an impact on the cuisine. Then follows more than 60 step-by step recipes. Regional specialities – such as zurek, a sour rye soup from central Poland, and the famous pierogi from the eastern belt – are included, as well as some of the nation’s favourite dishes, such as Hunter’s Stew and Dumplings with Plums. Illustrated with more than 300 photographs, this inspiring book captures the essence of Polish food and provides an invaluable resource for anyone who wants to learn more about this exciting cuisine. About the Author Ewa Michalik came to England as a young woman in the early 1970s. Having completed a degree in pharmacology, she found herself drawn to the kitchen of her husband’s restaurant and eventually started working there full-time in 1991. Today, Patio Restaurant is one of the oldest and most successful Polish restaurants in London, and has been favourably reviewed by, among others, Waitrose Food Illustrated and The Independent. Having been a guest on BBC Radio 5’s Sunday morning show, Ewa has also spoken about beetroot on BBC Radio 4’s 'Veg Talk' and prepared