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Poland's Gourmet Cuisine (Hippocrene Original Cookbooks)

Poland's Gourmet Cuisine is a unique portrayal, through a culinary prism, of the Polish countryside. The characteristic cuisine of Bernard Lussiana, Executive Chef of Warsaw's Hotel Bristol, is inspired by the spirit and beauty of the nation's lakes, rivers and plains--his recipes wrought from the wealth of produce found therein. Dishes which prove the potential of the Polish kitchen are illustrated by photographs of the country's landscape and fragments of some of Poland's most evocative poetry. A mingling of the senses--visual, artistic, literary, sensual and culinary--this book unfolds to reveal a dream of Poland rarely glimpsed.

Series: Hippocrene Original Cookbooks

Hardcover: 143 pages

Publisher: Hippocrene Books (September 1999)

Language: English

ISBN-10: 0781807905

ISBN-13: 978-0781807906

Product Dimensions: 11.3 x 9.4 x 0.6 inches

Shipping Weight: 2.2 pounds

Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)

Best Sellers Rank: #2,750,542 in Books (See Top 100 in Books) #98 in Books > Cookbooks, Food & Wine > Regional & International > European > Polish

The book is beautifully illustrated and edited with some potenitally interesting recipes ideas such as beetroot creme brulee. The main idea behind the book is to provide nouvelle cuisine gloss to the good old traditional Polish cooking. However, the book does not carry through this idea very well, resulting sometimes in strange and extremely costly recipes which cannot be afforded by an average cooking enthusiast. Lussiana recommends many fine ingredients, but the way he combines them suggests that he does not really understand their chemistry. Perhaps the trouble is that he is very new to Polish culture which he needs to understand thoroughly to make his new ideas compatible with it. A reading such as Gary Rhodes' "New British Classics" could serve as an excellent example of new and exciting ideas based on a real understanding of centuries long British traditions and culture topped up with the chef's true talent and passion for cooking.

A beautifully produced book with wonderful photographs. Not for the novice cook. A wonderful cookbook for some people, it's just not my style. The recipes in this book remind me of the food in a restaurant back in the late 1970-s in Chicago that was a favorite of myself & my husband ... the wife was Polish & the husband was Turkish. While I loved the food there, it's not what I want to cook.TIP: the first time you make a recipe; follow it exactly ... do not make substitutions. If it says butter don't substitute oleo & then wonder why it doesn't taste really good.If you want to really know if this book is for you, go to your local library. If they don't have a copy there is always the option of the Inter-Library Loan procedure (books usually take about 3 weeks to arrive). I almost always preview books from the library before purchasing ... it has saved a lot of disappointment.

It is a rare and precious pleasure to read the recipes of a clearly talented Chef without the self-promotion that normally goes with it.Lussiana's interpretation of the Polish kitchen reveals a fascinating picture of unspoilt lakes and game filled forests. It is clearly not the ingredients which have provided an image of a heavy cuisine, but the cooks who handled them for here the theme is lightness - with a Polish accent.A truly original and inspiring book, both to cook from and to savour.

nice variety of recipes

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