Author(s): Anne Applebaum
In My Polish Country House Kitchen is a beautifully written cookbook that explores the fall of Communism and its wide-ranging culinary and cultural effects through the lens of food. This is not the discovery of a trend, but rather the rediscover of something that was always there. The book contains 90 recipes and evocative headnotes that paint a picture of Polish country life that expands a reader's understanding of Polish history, foodways and culture.
This cookbook brings an ignored cuisine to light via beautiful writing from a top-tier journalist, 90 great recipes and gorgeous colour photography.; There are zero beautiful Polish cookbooks in the market and this is a rare opportunity for us to produce something entirely unique in the cookbook genre.; This book is beautifully written, with appealing accessible recopies on a distinctive topic; The Polish population of the UK has been steadily increasing, correlating with a rise in interest in Polish culture and food.; Eastern/Central European is a hot travel destination and the interest in foods from this region is building.
This is a lovely collection of Polish cooking. The illustrations are beautiful, the recipes authentic yet easy to produce and the stories that accompany many of the recipes provide interesting insights into the Polish cuisine.
Alicia, The Book Grocer
"This is Polish food for the modern palate: All of the flavors you would expect-sour pickles, tart beets, flavorsome game, bittersweet poppy seed-but lighter, fresher, and easier than ever before." - Nigella Lawson
Anne Applebaum won the Pulitzer Prize for non-fiction in 2004. She is a columnist for the Washington Post. She is also the director of Political Studies at the Legatum Institute in London. She has also worked as the Foreign and Deputy Editor of the Spectator magazine, as the Political Editor of the Evening Standard and as a columnist at several newspapers, including the Daily and Sunday Telegraph. From 1988-1991 she covered the collapse of communism as the Warsaw corresponded of the Economist magazine. Danielle Crittenden tested and developed many of the recipes in the book. Crittenden blogs regularly for the Huffington Post and her articles and essays have appeared in the Wall Street Journal, The New York Times, The Washington Post among others.