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“Polish’d brims with dazzling recipes and inviting stories—virtuosic, vegetarian takes on traditional Polish cuisine with multicultural influences.”—Foreword, starred review More than 100 vegetarian recipes celebrate the global flavor of today’s trend-setting Polish cuisine—all stunningly photographed. Michał Korkosz, the award-winning author of Fresh from Poland, reenvisions his home country as a cultural crossroads of Europe in this plant-forward collection of rule-breaking recipes. As Korkosz highlights, in Polish cooking, adopting ideas from abroad is just as customary as pierogi and bigos. Polish’d explores this rich heritage, with notes of French, Italian, Middle Eastern, Turkish, and traditional Jewish dishes, in recipes such as: Miso Zurek with Mashed Potatoes, Roasted Mushrooms, and Chives Nettle Pesto Pasta with Radishes and Asparagus Sheet Pan Kopytka with White Beans, Brussels Sprouts, and Polish Za’atar Caramel Plums with Cinnamon, Sour Cream, and Candied Hazelnuts Thoughtfully organized by method—from “steamed” to “baked and roasted” to “fermented and preserved”—Korkosz’s recipes showcase fresh vegetables, grains, and herbs without overlooking the occasional need for cheesy potato hand pies and buttery cookies! With its unique take on this oft-ignored cuisine, Polish’d will please readers with Polish heritage, vegetarian fans of Eastern European food, and anyone looking for creative ways to enjoy plant-based fare.
“Polish’d brims with dazzling recipes and inviting stories—virtuosic, vegetarian takes on traditional Polish cuisine with multicultural influences.”—Foreword, starred review
More than 100 vegetarian recipes celebrate the global flavor of today’s trend-setting Polish cuisine—all stunningly photographed.
Michał Korkosz, the award-winning author of Fresh from Poland, reenvisions his home country as a cultural crossroads of Europe in this plant-forward collection of rule-breaking recipes. As Korkosz highlights, in Polish cooking, adopting ideas from abroad is just as customary as pierogi and bigos. Polish’d explores this rich heritage, with notes of French, Italian, Middle Eastern, Turkish, and traditional Jewish dishes, in recipes such as:
Miso Zurek with Mashed Potatoes, Roasted Mushrooms, and Chives
Nettle Pesto Pasta with Radishes and Asparagus
Sheet Pan Kopytka with White Beans, Brussels Sprouts, and Polish Za’atar
Caramel Plums with Cinnamon, Sour Cream, and Candied Hazelnuts
Thoughtfully organized by method—from “steamed” to “baked and roasted” to “fermented and preserved”—Korkosz’s recipes showcase fresh vegetables, grains, and herbs without overlooking the occasional need for cheesy potato hand pies and buttery cookies! With its unique take on this oft-ignored cuisine, Polish’d will please readers with Polish heritage, vegetarian fans of Eastern European food, and anyone looking for creative ways to enjoy plant-based fare.