Polish'd: Modern Vegetarian Cooking from Global Poland

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When Fresh from Poland came out several years ago, that smart, stylish book about vegetarian Polish cooking was a runaway hit for us. Blogger Michał Korkosz imaginatively reinvente d a cuisine that is often associated with meat—and cooks responded with enthusiasm. In Polish’d Korkosz repeats his virtuoso turn with a new lineup of appealing food. Like many a young Polish cook, he draws on a wider range of ingredients than his grandparents might have, but he still grounds his cooking in plenty of tradition. In Korkosz’s kitchen, vegetarian Polish food includes: Beet and kohlrabi surówki, a salad of shredded fresh vegetables with pistachios, cilantro, and horseradish Broccoli and hazelnuts with grapes, apples, and spicy honey dressing Creamy lentil soup with beet greens, crispy chickpeas, and dill Baby potatoes and asparagus with cracked black pepper-vodka sauce Steamed buns with fava beans, oyster mushrooms, and lemony tahini sauce Roasted parsley root with red onion and whiskey jam, smoked cheese, and mint Fermented radishes with ginger and bay leaves Impressive and fresh. Hardcover. Color photographs throughout. Show more