Pierogi, the most popular food in Poland, offered people around the world a unique and pleasant dining experience. Pierogi are more than of food.
Pierogi have an ambience that you can only experience when you gather a group of people, be it family or friends, to make and eat pierogi. And there is nothing like the fun that you can have by holding a pierogi party.
This cookbook documents the history and traditional role in the life of the Polish people and contains an extensive library of recipes for doughs, fillings and sauces.
Written by an American who has been on a long-term business venture in Poland, it is the result of years of travel around the country visiting the greatest pierogi makers in the world – the Polish Babcia – and many more Polish women, exchanging recipes, views and making pierogi alongside what the author calls pierogi Masters.
The recipes that the author has collected and exchanged represent authentic traditional recipes that have been passed down through the generations.
And as Poland has evolved from the days of communism, the modern Polish homemaker uses her food processor, mixer and other convenience tools as she makes her pierogi on a weekly and sometimes daily basis. And what she does and how she does is included in this cookbook.
The recipes, for the doughs fillings and sauces are presented as they are made in Poland and pierogi preparation for the table and serving is done in that unique and traditional Polish way. Plus you are shown how these recipes and preparation processes have been adapted to the modern kitchen.
There are recipes for pierogi that are boiled, fried, deep fried, and baked baked. You learn how to make savory fillings and sweet fillings. Plus you go step-by-step through making spinach pierogi, water crust pierogi, and dessert pierogi.
The book goes beyond just giving you recipes. The recipes leak out to a video library that contains videos showing all phases of pierogi preparation. You go from dough to the table.
Pierogi have an ambience that you can only experience when you gather a group of people, be it family or friends, to make and eat pierogi. And there is nothing like the fun that you can have by holding a pierogi party.
This cookbook documents the history and traditional role in the life of the Polish people and contains an extensive library of recipes for doughs, fillings and sauces.
Written by an American who has been on a long-term business venture in Poland, it is the result of years of travel around the country visiting the greatest pierogi makers in the world – the Polish Babcia – and many more Polish women, exchanging recipes, views and making pierogi alongside what the author calls pierogi Masters.
The recipes that the author has collected and exchanged represent authentic traditional recipes that have been passed down through the generations.
And as Poland has evolved from the days of communism, the modern Polish homemaker uses her food processor, mixer and other convenience tools as she makes her pierogi on a weekly and sometimes daily basis. And what she does and how she does is included in this cookbook.
The recipes, for the doughs fillings and sauces are presented as they are made in Poland and pierogi preparation for the table and serving is done in that unique and traditional Polish way. Plus you are shown how these recipes and preparation processes have been adapted to the modern kitchen.
There are recipes for pierogi that are boiled, fried, deep fried, and baked baked. You learn how to make savory fillings and sweet fillings. Plus you go step-by-step through making spinach pierogi, water crust pierogi, and dessert pierogi.
The book goes beyond just giving you recipes. The recipes leak out to a video library that contains videos showing all phases of pierogi preparation. You go from dough to the table.
