Fresh from Poland: New Vegetarian Cooking from the Old Country

Polish food has a reputation for being meat-heavy, but food journalist and photographer Korkosz shows its vegetable-centric side. This charming collection offers both traditional vegetable dishes of Poland, such as creamy cucumber salad and chilled beet soup, and vegetarian versions of the Polish canon such as bigos with smoked plums and lentils and potato-buckwheat goblaki (stuffed cabbage). In addition, there are modern flavors such as buckwheat stir-fry with kale, beans, and goat cheese, as well as a whole chapter on pierogi and dumplings. The desserts and baked goods sections intrigue with cherry liqueur baba and sweet blueberry buns with streusel. Note that while some recipes are vegan, most are not. Throughout, Korkosz elucidates the flavors and customs of Polish cuisine, including the Polish pantry; holiday dishes; and podwieczirek, a sweet meal between lunch and supper.