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The Best of Polish Cooking |
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Complementary and harmonious food combinations are organized in seasonal cycles. Spring brings Baked Ham and Easter Babka. Summer enjoys Marinated Veal and Peach Tarts. The Autumn harvest gathers Hunters' Stew and Rye Bread. Winter meals warm you with Roask Duck With Red Cabbage and Christmas Almond Soup. Menu suggestions for gatherings of four or more help you decide what to treat your family and friends with. For those who like to imbibe, there is a full chapter dedicated to Vodka beverages like Vanilla Vodka and Wild Strawberry Cordial. Light Polish fare completes this volume. By Karen West. Traditional recipes expanded to include contemporary light fare. Paperback. 248 pages.
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