Na dzisiejsze warsztaty zorganizowane przez Panią Wiolettę Gurdak z Languages and Intercultural Dialogue Office (LIDO) pt. "The Reflection of Poland’s Multicultural Fabric in the Polish Language Culinary Lexis" zabrałem kilka książek z naszych zasobów, które poświęcone są polskim sprawom kulinarnym. Nie uzgadnialiśmy tego wcześniej szczegółowo, aczkolwiek uprzedziłem, że zabiorę kilka publikacji. I oto one:
Polish heritage cookery (expanded and illustrated edition) / Robert & Maria Strybel. New York : Hippocrene Books, 2005. 887 p. : col. ill. ; 25 cm. ISBN 0781811244, 9780781811248 [Call No. 34216]
Potężne - prawie 900 stron - dzieło zawierające ponad 2200 przepisów polskiej kuchni tradycyjnej z objaśnieniami dla angielskojęzycznego odbiorcy. Informacje z okładki: "Polish Heritage Cookery is the most extensive and varied Polish cookbook ever published in English, with over 2,200 recipes in 20 categories, written especially for Americans with American weights, measures and temperatures. Each recipe is indexed under its American and Polish name. Included are the elegant cuisines of Old Poland, the simple peasant cookery, and everything in between. Polish Heritage Cookery is interlaced with cultural notes and historical background on Polish food and eating habits. Both traditional and simplified versions of Polish classic recipes are provided, together with countless hints and shortcuts to achieving traditional flavors of using convenience items and modern appliances. Polish Heritage Cookery is ideal for all manner of family feasts and gourmet dining clubs."--PUBLISHER'S NOTE.
The Food and Cooking of Russia and Poland : Explore the rich and varied cuisine of Eastern Europe in more than 150 classic step-by-step recipes illustrated with over 740 photographs / Elena Makhonko, Ewa Michalik. Wigston, Leicestershire : Lorenz Books, 2011. 256 p. : ill. ; 30 cm. ISBN 9780754823117 [Call No. 34087 / Reference Room]
Duży format z fantastycznymi zdjęciami, kuchnia polska i rosyjska, spis treści i informacje z okładki poniżej:
Contents: Introduction -- Russian Land and History -- Russian Cuisine -- Russian Festivals and Celebrations -- Polish Land and History -- Polish Cuisine -- Polish Festivals and Celebrations -- Classic Ingredients -- Fish and Shellfish -- Mest and Poultry -- Dairy Produce and Eggs -- Vegetables and Grains -- Fruits and Nuts -- Condiaments and Flavourings -- Soups -- Appetizers -- Fish -- Poultry and Game -- Meat -- Vegetable and Side Dishes -- Dessersts and Drinks -- Baking.
Book Jacket: "In this unique celebration of Russian and Polish food, a fascinating introduction provides an overview of national and regional differences, the festivals that mark the year, and the classic local ingredients. The stunning collection of over 150 recipes, gathered from the Baltic Sea in the north to the Black Sea in the south, offer a rich, varied and culturally diverse cuisine with such dishes as Zurek (a sour rye soup) and Borscht (beetroot soup), the world-famous Pierogi and Pelmeni (delicious little dumplings) as well as hearty classics such as Beef Strogonoff, Hunter's Stew and the fabulous salmon pie, Koulibiac. With beautiful photographs showing each recipe in step-by-step detail, this evocative and inspiring book captures the wonderful essence of Russian and Polish cooking, and enables the reader to create wonderfully authentic dishes in their own home."--BOOK JACKET.
From a Polish country house kitchen : 90 recipes for the ultimate comfort food / Anne Applebaum & Danielle Crittenden ; photographs by Bogdan & Dorota Biały. San Francisco, California : Chronicle Books, c2012. 287 p. : col. ill. ; 26 cm. ISBN 9781452110554 (hbk.) [Call No. 38134]
Dorobek książkowy Anne Applebaum powinien kojarzyć się czytelnikowi z dość poważną tematyką, że wspomnę jedynie o polskich tłumaczeniach takich książek jak Zmierzch demokracji: zwodniczy powab autorytaryzmu (Agora, 2020), Czerwony głód (Agora, 2018), Za żelazną kurtyną: ujarzmienie Europy Wschodniej 1944-1956 (Świat Książki, 2013), Gułag (Świat Książki, 2005) czy Między Wschodem a Zachodem: przez pogranicza Europy (Prószyński i S-ka, 2001). W styczniu 2015 r. mieliśmy wystawę książek Autorki (tutaj więcej informacji) przy okazji wykładu, który został zorganizowany przez Katedrę Cywilizacji Eropejskiej. From a Polish country house kitchen to bogato ilustrowana ksiażka zawierająca 90 przepisów, mnie osobiście rozbawił początek wstępu współautorki, Danielle Crittenden, zatem wklejam skan.
Book Jacket: "In making her new home in Poland in 1989, Applebaum had to cook with ingredients that were local, fresh, and available. She learned how to make food that was, if not exactly traditional, in the Polish spirit. The national rebirth of Poland in the last two decades has meant the rebirth of its cuisine, and the authors have modernized many of its dishes, without losing any of the centuries-old flavors. Collects ninety Polish recipes, including roasted winter vegetables, stewed beef rolls with kasha, pork lion stuffed with prunes, and fruit pierogi."--BOOK JACKET.
I na koniec jedna książka mniejszego formatu (19 cm), ale znakomicie napisana i udokumentowana - to zaskakująca historia skromnego bajgla autorstwa Marii Balinskiej:
The bagel : The surprising history of a modest bread / Maria Balinska. New Haven : Yale University Press, 2008. xx, 220 p. : ill. ; 19 cm. ISBN 9780300112290 [Call No. 26011]
Spis treści i informacje z okładki poniżej:
Contents: The family tree -- Of bagels and kings -- Rituals, rhymes and revolutions: how the bagel lost its worth but kept its value -- Bagel polemics in an independent Poland -- Boiling over: the immigrant bagel and the struggle for workers' rights -- 'Kings of the line': the story of Bagel Bakers' Union Local No. 338 -- The 'bagelising' of America.
Book Jacket: "If smoked salmon and cream cheese bring only one thing to mind, you can count yourself among the world’s millions of bagel mavens. But few people are aware of the bagel’s provenance, let alone its adventuresome history. This charming book tells the remarkable story of the bagel’s journey from the tables of seventeenth-century Poland to the freezers of middle America today, a story of often surprising connections between a cheap market-day snack and centuries of Polish, Jewish, and American history. Research in international archives and numerous personal interviews uncover the bagel’s links with the defeat of the Turks by Polish King Jan Sobieski in 1683, the Yiddish cultural revival of the late nineteenth century, and Jewish migration across the Atlantic to America. There the story moves from the bakeries of New York’s Lower East Side to the Bagel Bakers’ Local 388 Union of the 1960s, and the attentions of the mob. For all its modest size, the bagel has managed to bridge cultural gaps, rescue kings from obscurity, charge the emotions, and challenge received wisdom. Maria Balinska weaves together a rich, quirky, and evocative history of East European Jewry and the unassuming ring-shaped roll the world has taken to its heart."--BOOK JACKET
Miłej (a właściwie smakowitej) lektury!
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