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• by:
• Lussiana, Bernard; Pininska, Mary

Here is Poland's cuisine as you've never seen it before!

Bernard Lussiana, Executive Chef of Warsaw's celebratedHotel Bristol, has taken traditional Polish dishes, likepierogi, golabki and flaki and re-interpreted them in fresh,sophisticated and delicious new ways.

Inspired by the beauty and spirit of the nation's lakes,rivers and plains, Lussiana takes bold new culinaryinitiatives with Poland's wealth of indigenous ingredientslike buckwheat, poppyseeds, carp, pike, beetroot, sucklingpig, wild boar, horseradish and dill, creating not only newdishes, but paving the way for a new era in Polish culinaryhistory.

Among the 52 recipes included are such exquisite offeringsas Delicate stew of perch fillet, chanterelles and cepsflavored with marjoram, Barley consomme served with quenellesof smoked game, Pan-fried fillet of lamb served with a juiceof fresh coriander and saffron kasza, and Iced parfait flavoredwith zbozowa coffee.

Along with stunning,full-color food photographs of every recipe,are captivating photographs of the beautiful Polish countryside,and fragments of some of Poland's most evocative poetry.

The recipes are provided in a step-by-step format and all adaptedfor the North American kitchen. A mingling of the senses - visual,artistic, literary, sensual and culinary - this book unfolds toreveal a dream of Poland rarely glimpsed.

Bernard Lussiana, born in France in 1966, came to Poland as Head Chefof the Hotel Bristol's Malinowa Restaurant from Switzerland'sfamous L'Hermitage Ravet. In Spring 1997, Luissiana becameExecutive Chef of the Hotel Bristol where his innovative cuisinecontinues to win praise from culinary experts and guests alike.

Mary Pininska is a freelance writer who has lived in Warsaw since1991.