"This will be irresistible to anyone hoping to find the culinary key that unlocks the good, not too sweet secrets of Polish baking." -Library Journal, Starred Review
Discover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120+ recipes from James Beard Award finalist Laurel Kratochvila.
Poland's distinctive baking culture is a product of its rich and complicated history, from the World Wars to the rise of Communism to the cultural exchange that inevitably happens to a country with seven neighbors and endless migration. Step into the Polish piekarnia (bakery) and be greeted by an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves.
In this repertoire-expanding baking book, American-born, Berlin-based baker and 2023 James Beard Award finalist Laurel Kratochvila brings you more than 120 familiar and inventive treasures-innovative recipes of her own and from pioneering Polish bakers, including:
Horseradish, Beet, and Summer Greens Bialys
Sunflower Rye Loaf
Plum Butter Carnival Donuts
Rano Piekarnia's Summer Bilberry Buns
Chocolate and Whipped Cream Warsaw Cake
Karpatka (Cream and Choux Cake)
Soft Iced Torun Gingerbread
Rose and Almond Jewel Rugelach
Twisted Krakow Bagels
Sauerkraut and Mushroom Rolls
And much more.
Vivid storytelling and fascinating historical details illuminate each recipe's significance:
If you want to start a fight with a French person, tell them that baba au rhum is Polish. In the eighteenth century, while exiled in France, Polish King Stanislaw I sent a dry babka back to the kitchen, spurring his pastry chef to soak it in sweetened alcohol to everyone's delight-and thus, the emblematic French dessert was born in a Polish court.
Beautiful photography makes it feel as if you're right there beside Laurel, stepping into a warm bakery on a cold winter's day, picking baskets of wild bilberries in July, and biting into a soft yeasted bun, jammy strawberries oozing down your chin. Cheesecakes, wafer cookies, gingerbread, country loaves: These recipes aren't just for those curious about the new wave of Polish bakeries or nostalgic for the old-world treats or Jewish delights of their childhood-they're for any home baker looking to fill their cookie jars and bread boxes with inspiration.
Rezensionen / Stimmen
"The poetry and romance of Polish baking leaps out of the pages of Dobre Dobre. Bilberry-stuffed buns and walnut-shaped cookies sound like offerings from a fairytale. From Karpatka to Baletki, Proziaki to Piernik, there is so much to discover and fall in love with in this beautifully photographed and comprehensively researched cookbook. Laurel's affection for and fascination with Poland's baking tradition is infectious and the results are delectable."
- Luisa Weiss, author of Classic German Cooking and Classic German Baking "[Kratochvila's] beautifully-illustrated 329-recipe cookbook reads at least partially as an archaeological expedition, as she excavates how deeply Jewish bakers shaped Polish cuisine - and how their legacy survived even after most of the bakers themselves did not." -The Forward "This will be irresistible to anyone hoping to find the culinary key that unlocks the good, not too sweet secrets of Polish baking." -Library Journal, Starred Review
Sprache
Verlagsort
Zielgruppe
Interest Age: From 0 to 99 years
Maße
Höhe: 260 mm
Breite: 190 mm
Dicke: 33 mm
Gewicht
ISBN-13
978-1-7972-3209-6 (9781797232096)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Laurel Kratochvila is an American-born writer and baker based in Berlin and trained in France. She runs the iconic Fine Bagels bakery and the natural wine bar, Le Balto. Her first book, New European Baking, was a finalist for a James Beard award in 2023.
Malgosia Minta is a celebrated photographer, food journalist, and food historian, as well as the author of five cookbooks. Based in Warsaw, she was also the photographer for New European Baking.
