Poland's Gourmet Cuisine

Here is Poland's cuisine as you've never seen it before! Bernard Lussiana, Executive Chef of Warsaw's celebrated Hotel Bristol, has taken traditional Polish dishes, like pierogi, golabki and flaki and re-interpreted them in fresh, sophisticated and delicious new ways. Inspired by the beauty and spirit of the nation's lakes, rivers and plains, Lussiana takes bold new culinary initiatives with Poland's wealth of indigenous ingredients like buckwheat, poppyseeds, carp, pike, beetroot, suckling pig, wild boar, horseradish and dill, creating not only new dishes, but paving the way for a new era in Polish culinary history. Among the 52 recipes included are such exquisite offerings as Delicate stew of perch fillet, chanterelles and ceps flavored with marjoram, Barley consomme served with quenelles of smoked game, Pan-fried fillet of lamb served with a juice of fresh coriander and saffron kasza, and Iced parfait flavored with zbozowa coffee. Along with stunning, full-color food photographs of every recipe, are captivating photographs of the beautiful Polish countryside, and fragments of some of Poland's most evocative poetry. The recipes are provided in a step-by-step format and all adapted for the North American kitchen. A mingling of the senses - visual, artistic, literary, sensual and culinary - this book unfolds to reveal a dream of Poland rarely glimpsed. Bernard Lussiana, born in France in 1966, came to Poland as Head Chef of the Hotel Bristol's Malinowa Restaurant from Switzerland's famous L'Hermitage Ravet. In Spring 1997, Luissiana became Executive Chef of the Hotel Bristol where his innovative cuisine continues to win praise from culinary experts and guests alike. Mary Pininska is a freelance writer who has lived in Warsaw since 1991. Her previous books include A Polish Kitchen (Macmillan, London, 1990); A Little Polish Cookbook (Appletree Press, Britain, 1992) and an illustrated history of the Hotel Bristol (Tenten, Warsaw, 1994). Press, Britain, 1992)