cover image Wild Honey and Rye: Modern Polish Recipes

Wild Honey and Rye: Modern Polish Recipes

Ren Behan. Interlink, $30 (208p) ISBN 978-1-62371-998-2

Behan, British-born writer and blogger (My Polish Kitchen), dismisses traditional perceptions of Polish cuisine in this splendid homage to her culinary heritage, providing a fresh look at Polish city markets, “where a contemporary food scene is thriving.” Behan makes classic Polish fare accessible with simple, authentic recipes for pierogis, borscht, and bigos (hunters stew); however, most of the recipes are for up-to-date fare. She highlights modern street food, such as vegan pastry rolls with sauerkraut and mushrooms, and trendy vodka cocktails. Breakfasts include homemade rye bread, soft white cheese (twarog), and various infused honeys. Salads feature dill, cucumber, beets, and cabbage slaws. Sweet and savory pierogi variations abound, and showstopper mains spotlight venison with roasted pumpkin thyme purée and duck breasts with plum, honey, and red wine sauce. Classic stuffed cabbage (golabki) becomes barley-stuffed parcels in creamy mushroom sauce. There are plenty of vegetable sides and meals served with ancient grains popular with vegetarian/vegan/gluten-free home cooks. Stories of favorite family dishes, celebratory feasts, and regional food festivals along with vibrant photos bring the hearty comfort food to life. Behan’s culinary portrait illuminates the timeless appeal of Poland’s evolving, cosmopolitan cuisine. (July)