Fresh From Poland: New Vegetarian Cooking from the Old Country

Michal Korkosz. The Experimen, $19.95 trade paper (240p) ISBN 978-1-61519-655-5
Born and raised in Poland, food blogger and food photographer Korkosz shares his favorite dishes from his home country in this impressive debut collection of vegetarian fare. Korkosz covers well-known favorites such as pierogi, a dumpling here stuffed with such combinations as sauerkraut, mushrooms, and orange zest; spinach, goat cheese and salted almonds; or lentils and sun-dried tomatoes. Korkosz shares plenty of inventive dishes, such as a creamy sauerkraut soup; dill pickle soup with buttered potatoes; and barley risotto with asparagus, cider, and goat cheese. Other recipes include a can’t-miss buttermilk honey french toast; and a salad of baked beets, apple, and feta with a walnut vinaigrette. Desserts are a highlight, with a riff on the classic mazurek, a flat short-crust pastry that’s filled with raspberry jam, mascarpone, and rose petal preserves, then topped with slivered almonds; the traditional Polish cheesecake, made lighter with cottage or farmer cheese in lieu of cream cheese; and the Polish doughnuts known as paczi. Home cooks, whether vegetarian or not, will appreciate this creative take on what is traditionally meat-heavy fare. (Mar.)
Reviewed on : 03/20/2020
Release date: 03/01/2020
Genre: Lifestyle
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