Search Results for Cuisine - Narrowed by: Cooking, Polish.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dCuisine$0026qf$003dSUBJECT$002509Subject$002509Cooking$00252C$002bPolish.$002509Cooking$00252C$002bPolish.$0026ps$003d300?dt=list2024-05-17T16:53:52ZWild honey & rye : modern Polish recipes / Ren Behan.ent://SD_ILS/0/SD_ILS:2814882024-05-17T16:53:52Z2024-05-17T16:53:52Zby Behan, Ren, author.<br/>Call Number 641.59438 BEH<br/>Publication Date 2017<br/>Summary In this refreshing approach to Polish cuisine, food writer and blogger Ren Behan takes us on a journey to discover the new tastes of her beloved culinary heritage. The food of eastern Europe, long misunderstood in the West, is changing - the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. Alternative grains, such as rye, spelt, buckwheat and millet make an appearance in risottos, as do fresh fruit preserves and pickles, infused honeys, seasonal and raw salads, light broths, delicious cakes and flavoured liqueurs. No book on Polish food would be complete without pierogi, the classic dumplings, and of course they are here, with other substantial dishes such as meatballs, goulash and cutlets, as you might expect, but you will also see them in a new light - filled with strawberries and served with honey and pistachios. Pink sauerkraut adorns vegan pastry rolls, ribs are slowly-braised with honey and vodka, a fresh cucumber salad with sour cream and dill sets off a homely dish of meatballs, and Polish charcuterie sits atop the darkest rye bread. An evocative and inspiring collection of recipes, which truly celebrates all the good things the food of Poland has to offer, and which will leave your mouth watering.<br/>Format: Books<br/>A quintet of cuisines / by Michael and Frances Field and the editors of Time-Life Books ; photographed by Sheldon Cotler and Richard Jeffery.ent://SD_ILS/0/SD_ILS:99892024-05-17T16:53:52Z2024-05-17T16:53:52Zby Field, Michael, 1915-1971.<br/>Call Number ARC 641.594 FIE<br/>Publication Date 1971<br/>Format: Books<br/>