About this item

In this refreshing approach to Polish cuisine, food writer and blogger Ren Behan takes us on a journey to discover the new tastes of her beloved culinary heritage. The food of Eastern Europe, long misunderstood in the West, is changingthe focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavors to be found in the trendy restaurants, cafes and farmers markets of modern Poland. Alternative grains, such as rye, spelt, buckwheat and millet make an appearance in risottos, as do fresh fruit preserves and pickles, infused honeys, seasonal and raw salads, light broths, delicious cakes and flavored liqueurs.



About the Author

Ren Behan

I am a British-Polish food writer and the author of Wild Honey and Rye, Modern Polish Recipes - a cookbook inspired by my Polish culinary heritage and travels to Poland.

I love visiting food markets, especially the breakfast markets of Warsaw, as well as being an avid cookbook collector and contributor to sites such as Food 52, JamieOliver.com and Great British Chefs.

Recipes in my book include my Polish heritage recipes, passed down through my family, such as Mama's Bigos, homemade pickles, golabki, szarlotka, as well as modern recipes inspired by Polish street food and recent travels to Poland.

Chapters include:

Sweet and Savory Breakfasts
Seasonal and Raw Salads
Seasonal Soups and Market-Inspired Sides
Light Bites and Street Food
Food for Family and Friends
High Tea: Sweet Treats and Cakes
Fruit Liqueurs and Flavoured Vodkas

Author profile photo by Yuki Sugiura for Pavilion Books.

Contact: ren@renbehan.com

@renbehan



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