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 changing—the 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. No book on Polish food would be complete without pierogi, the classic dumplings, and of course they are here, with other substantial dishes such as meatballs, goulash and cutlets, as you might expect, but you will also see them in a new light—filled with strawberries and served with honey and pistachios. Pink sauerkraut adorns vegan pastry rolls, ribs are slowly-braised with honey and vodka, a fresh cucumber salad with sour cream and dill sets off a homely dish of meatballs, and Polish charcuterie sits atop the darkest rye bread. An evocative and inspiring collection of recipes, which truly celebrates all the good things the food of Poland has to offer, and which will leave your mouth watering. • Challenge your preconceptions and fall in love with the healthy Polish kitchen • Classic Polish cooking updated for contemporary tastes • 100 modern recipes featuring fresh, seasonal, healthy home cooking
Ren Behan is a food writer of Polish descent, who is inspired by both her heritage and the fast-changing food landscape in Poland. Her writing and recipes are an exciting fusion of both traditional and modern Eastern European cuisine. Ren writes for JamieOliver.com, GreatBritishChefs.com and her own highly popular blog RenBehan.com. Her recipes have been featured in leading publications such as delicious and BBC GoodFood, and she has been a judge at The Guild of Food Writers Awards. Her first book, Wild Honey and Rye is also published by Interlink.
“Behan’s culinary portrait illuminates the timeless appeal of Poland’s evolving, cosmopolitan cuisine.” —Publishers Weekly
“A colorful, informative tour of Polish food by an author who has deep roots in Poland and is proud to share her cultural inheritance.” —Foreword Reviews
“Behan debuts a refreshingly contemporary Polish cookbook, packed with appealing recipes that embrace modern and global influences…enhanced by a tidy layout and stylish color photographs…A treasury of traditional and modern Polish home cooking that will intrigue and challenge home cooks.” —Library Journal (starred review)
"In the hands of creative chef Behan, traditional Polish cooking enters the twenty-first century. Contemporary emphases on freshness and lightness ' this will inspire updates and adaptations to traditional Polish cooking."
"[A] splendid homage to her culinary heritage ' with vibrant photos that bring the hearty comfort food to life. Behan's culinary portrait illuminates the timeless appeal of Poland's evolving, cosmopolitan cuisine."
"Ren Behan's Wild Honey and Rye transforms the treasured foods of her Polish forbears into fresher, lighter recipes ' Clearly written and enhanced with many personal anecdotes, the book ' is a colorful, informative tour of Polish food by an author who has deep roots in Poland and is proud to share her cultural inheritance."