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Fresh from Poland

New Vegetarian Cooking from the Old Country

By Michal Korkosz

Authentically Polish. All vegetarian.

There’s so much more to Polish food than kielbasa and schnitzel: Poland is home to beautiful fruits, vegetables, and grains—and a rich cooking tradition that makes the most of them. In Fresh from Poland, Saveur award winner Michał Korkosz celebrates recipes from his mother and grandmother—with modern, personal touches and gorgeous photos that capture his passion for cooking. Vegetables are his stars, but Michał doesn’t shy away from butter, flour, and sugar; the ingredients that make food—and life—more rozkoszny (delightful)! The result? Over eighty comforting dishes for every occasion.
  • Indulgent breakfasts: Brown Butter Scrambled Eggs; Apple Fritters; Buckwheat Blini with Sour Cream and Pickled Red Onion
  • Hearty vegetarian mains: Barley Risotto with Asparagus, Cider, and Goat Cheese; Potato Fritters with Rosemary and Horseradish Sauce; Stuffed Tomatoes with Millet, Cinnamon, and Almonds
  • Breathtaking baked goods: Sourdough Rye Bread; Sweet Blueberry Buns with Streusel; Honey Cake with Prunes and Sour Cream
  • Pierogi of all kinds: From savory Spinach, Goat Cheese, and Salted Almonds to sweet Plums and Cinnamon-Honey Butter
These satisfying recipes will make you feel right at home—wherever you’re from!

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Meet the Author
Michal Korkosz headshot

Michal Korkosz

More about the author
Review quotes
“A light and delicious take on a cuisine often underrepresented in cooking collections. Vegetarian or not, most cooks will find something to savor.” —Library Journal

“Korkosz’s photographic talent and his inventive ways with Polish cuisine make his first book (he’s just 22!) a real standout…Rounding out the 87 recipes are Korkosz’s very personal introductions to each chapter and each dish…and that top-notch photography, of course, evokes all thoughts of home and ties together his emphasis on family and food.”Booklist, starred review

“Despite its (unjustified) reputation as meat-heavy, Polish cuisine is traditionally naturally rich with vegetarian dishes, and it makes me so happy that Michał Korkosz is bringing them to us in all their glory, with subtle modern touches and beautiful photography.”—Olia Hercules, author of Mamushka

“This book contains so many memories from my childhood, that just going through the list of dishes puts a smile on my face. Open sandwiches, pancakes with cheese, jagodzianki, and gzik take me back in time to my mom’s morning table and me, a small girl waiting for something delicious to be served. Ogórkowa and pomidorowa are must-tries, as these soups will make you feel the love of all the Polish mothers preparing these for their children coming back from school. I’m so excited for people outside of Poland to learn about oscypek and bryndza, and my favorite twaróg, which is so unique in flavor and consistency that it has no competition in its category. But mostly, I love Michał’s stories. He shares a piece of his talent and his life with us. After reading this book, I want to visit him, sit at his table, and share secrets over something delicious, preferably his Polish cheesecake.”—Marta Greber, creator of What Should I Eat For Breakfast Today

“This book is, like the author’s beloved creamy sauerkraut soup, a ‘one of a kind’ pleasure. An ideal and spirited guide to the sweet, sour, satisfying tastes of his native Poland, Michał Korkosz is funny, encouraging (‘Making pierogi is so relaxing’) and joyously indulgent (‘Tons of butter!’) An enjoyable, transporting and inspiring read and a modern view of soulful food that’s firmly rooted in tradition.”—Adam Sachs, former editor-in-chief of Saveur

“It’s rare to find a cook and writer who is equally talented at making stunning savory dishes and pulling off perfect baked goods. Through the fluffy pancakes, soulful soups, and delicate pierogis of his past and present, Michał Korkosz gives readers everywhere a beautiful and eye-opening introduction to the bounties of Polish cuisine, plus a few inspiring twists of his own. The colors alone—of golden morning buns and magenta beets—are enough to pull you in to his recipes.”Stacy Adimando, James Beard Award-winning cookbook author
Product Details
Categories
Number of pages
240
Publication date
March 17, 2020
ISBN
9781615196555
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