Polish'd: Modern Vegetarian Cooking from Global Poland

When Fresh from Poland came out several years ago, that smart, stylish book about vegetarian Polish cooking was a runaway hit for us. Blogger Michał Korkosz imaginatively reinvented a cuisine that is often associated with meat—and cooks responded with enthusiasm.

In Polish’d Korkosz repeats his virtuoso turn with a new lineup of appealing food. Like many a young Polish cook, he draws on a wider range of ingredients than his grandparents might have, but he still grounds his cooking in plenty of tradition.

In Korkosz’s kitchen, vegetarian Polish food includes:

• Beet and kohlrabi surówki, a salad of shredded fresh vegetables with pistachios, cilantro, and horseradish
• Broccoli and hazelnuts with grapes, apples, and spicy honey dressing
• Creamy lentil soup with beet greens, crispy chickpeas, and dill
• Baby potatoes and asparagus with cracked black pepper-vodka sauce
• Steamed buns with fava beans, oyster mushrooms, and lemony tahini sauce
• Roasted parsley root with red onion and whiskey jam, smoked cheese, and mint
• Fermented radishes with ginger and bay leaves

Impressive and fresh.

Hardcover. Color photographs throughout.