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Nowe rozkoszne. Polskie przepisy, które ekscytują
Nowa książka jednej z najbardziej popularnych i lubianych postaci polskiej sceny kulinarnej. Michał Korkosz, lepiej znany jako Rozkoszny, autor bloga rozkoszny-pl powraca z nową porcją ekscytujących przepisów. Tym razem pokazuje jak wygląda jego współczesne polskie gotowanie. Z jednej strony mamy więc uwspółcześnione wersje klasyków, jak pierogi z pieczonym selerem i wędzonym twarogiem, z drugiej zaś propozycje są hołdem dla smaków i składników, które pojawiły się w Polsce stosunkowo niedawno, wraz z globalizacją i masową migracją.
W książce znajdą się przepisy m.in. na kopytka ze szpinakiem w umamicznym sosie na bazie grzybów, miso i sosu sojowego, doprawione makowym furikake, pampuchy – bułeczki gotowane na parze, które Rozkoszny nadziewa smażonymi boczniakami i bobem, a następnie polewa sosem na bazie bliskowschodniej tahini, młodą kapustę z glazurą z harissy, podaną na kwaśnej śmietanie z kurkumową oliwą i koprem. To gotowanie odzwierciedlające ducha naszych czasów. Jest lżej, zdrowej i szybciej, a przy tym z pełnią polskiego smaku rozumianego na nowo – globalnie. Tak ekscytującego, że nie można mu się oprzeć.
W książce znajdą się przepisy m.in. na kopytka ze szpinakiem w umamicznym sosie na bazie grzybów, miso i sosu sojowego, doprawione makowym furikake, pampuchy – bułeczki gotowane na parze, które Rozkoszny nadziewa smażonymi boczniakami i bobem, a następnie polewa sosem na bazie bliskowschodniej tahini, młodą kapustę z glazurą z harissy, podaną na kwaśnej śmietanie z kurkumową oliwą i koprem. To gotowanie odzwierciedlające ducha naszych czasów. Jest lżej, zdrowej i szybciej, a przy tym z pełnią polskiego smaku rozumianego na nowo – globalnie. Tak ekscytującego, że nie można mu się oprzeć.
256 pages, Hardcover
First published October 24, 2023
13 people are currently reading
3479 people want to read
About the author
Michał Korkosz
3 books26 followersMichał Korkosz won the 2017 Saveur Blog Award for best food photography (both Editors’ and Readers’ Choice). He is a food journalist, cake lover, croissant gourmand, and the author of two cookbooks: Fresh from Poland and Polish’d. On his blog, Rozkoszny (which means “delightful”), he connects this love of cooking with another hobby—photography that captures both his delicious dishes and the loved ones he shares them with. He was born and raised in Poland.
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Displaying 1 - 30 of 31 reviews
March 8, 2024
This book works for both less experienced cooks and anyone looking to expand their arsenal of vegetarian recipes. The well written recipes are easy to follow and there are full-page color photos of all but one dish (for that one, it showed the ingredients instead).
Presented by cooking technique, recipes struck me as more like Polish-ish. There's an obvious Polish influence in most, but not all dishes. This tracks with the introduction, which explains the foods here are representative of the types of dishes Polish cooks are making right now that incorporate global flavors like tahini, harissa, miso and soy sauce. I liked this book for the inspiration and ideas it spurred. Sour cream labne? Yes, please.
Presented by cooking technique, recipes struck me as more like Polish-ish. There's an obvious Polish influence in most, but not all dishes. This tracks with the introduction, which explains the foods here are representative of the types of dishes Polish cooks are making right now that incorporate global flavors like tahini, harissa, miso and soy sauce. I liked this book for the inspiration and ideas it spurred. Sour cream labne? Yes, please.
September 7, 2025
I have decided to count cookbooks for my reading goal if I flip through the whole thing and try to make at least a couple of recipes out of them. It contributes toward my overall goal of learning/trying new things.
I checked this book out of the library. I have Polish-American heritage and liked the idea of vegetarian "fusion" dishes. Unfortunately, most of the recipes have at least one ingredient that's tough to find in my corner of the U.S. (maybe it's easier in other places with a large Polish immigrant population), but there are thankfully some suggested substitutions like feta for farmer's cheese.
Most of these recipes are really creative and sound interesting, but are a little more challenging/complicated than I usually go for. I had some trouble getting the dough-based recipes to work right.
I have made:
Kakory (Potato Hand Pies) with lentils and smoked twarog - I am always on a quest for healthier homemade versions of Hot Pockets. First of all, I needed a lot more water than the recipe stated to cook the lentils, and reduced the salt by a lot as my partner especially doesn't like very salty food and the cheese is already pretty salty. These ultimately came out tasting very good, but I had a really hard time working with the dough. I'm not sure if maybe Russets were the wrong tater to use or what, as I kept having to add more flour and knead quite a bit (10+ minutes, which wasn't mentioned as a step at all, I only knew from other baking experience), and even so, it was a sticky mess even once it was "elastic." Shaping them was frustrating as it kept sticking and ripping. I may have also overfilled them a little as otherwise I was going to have way more filling than dough. Fortunately, though, even though they looked ugly, the filling didn't leak out at all and they held together once baked. I substituted feta for the cheese and used Italian seasoning containing marjoram as the stores I shopped at today didn't have it by itself.
Crispy Smoked Tofu with Black Polish Sauce (Pepper Sauce) - This one came out great, though was a little more work than usual. We don't usually bother with the step of coating tofu with cornstarch before frying/sauteing, but it made a nice crispy texture. It was partially a lot of work because I made my own plum jam for the sauce as the grocery stores I visited did not have it. I used the recipe from The Joy of Cooking and learned a lot about jam making, pectin, acid, etc in the process. I was really happy with how the jam turned out and plan to make more. (I used a mix of green and brown-purple plums from Costco, but the jam ended up a nice ruby red color. I was worried it would end up a weird brown.)
Drozdzowki (filled sweet buns) with black currant and brown butter streusel - This was another baking misadventure. The dough actually came out great this time (I used a bread machine to mix/rise). Currants are another fruit that is not common here, but I have an abundance of blackberries, so I tried to use those. I think blueberries would have worked better as the berries ended up being too juicy/runny as they were thawed from frozen. (Perhaps they should have been used without thawing but I also didn't want to have it need 3-4 hours to rise as the text suggested. It didn't specify not to thaw.) The recipe added jam to the berries, (I used some of the plum jam from earlier), which I think was also a culprit. In any case, when I went to try to fill the buns, the filling just went everywhere and made a huge mess. 3 tablespoons of filling also seemed like way too much to fit in a 4-inch circle. I managed to salvage the dessert by turning it into a bread pudding/cobbler sort of thing baked in a dish, which is kind of weird but still tastes good. I would say filled buns are above my skill level, but pierogi are fine and I've been making those for years, so maybe it's just that any "juicy" filling is dangerously difficult.
I have some other recipes that I am going to save and try later after this book is returned to the library, including:
Zero-Waste Bajaderki (Truffle Rum Balls) - uses leftover cake bits and makes alcoholic treats!
Pearl Barley Salad with pickled red onions, fennel, and szafir cheese [would use parmesan instead probably]
Miso Red Cabbage Stew
Parowance (Steamed Buns) - these are cut and filled after cooked, so hopefully won't be a disaster this time??
White Bean, Roasted Garlic, and Mushroom Spread
The drop noodles from Big Flavor Roasted Tomato Broth
I checked this book out of the library. I have Polish-American heritage and liked the idea of vegetarian "fusion" dishes. Unfortunately, most of the recipes have at least one ingredient that's tough to find in my corner of the U.S. (maybe it's easier in other places with a large Polish immigrant population), but there are thankfully some suggested substitutions like feta for farmer's cheese.
Most of these recipes are really creative and sound interesting, but are a little more challenging/complicated than I usually go for. I had some trouble getting the dough-based recipes to work right.
I have made:
Kakory (Potato Hand Pies) with lentils and smoked twarog - I am always on a quest for healthier homemade versions of Hot Pockets. First of all, I needed a lot more water than the recipe stated to cook the lentils, and reduced the salt by a lot as my partner especially doesn't like very salty food and the cheese is already pretty salty. These ultimately came out tasting very good, but I had a really hard time working with the dough. I'm not sure if maybe Russets were the wrong tater to use or what, as I kept having to add more flour and knead quite a bit (10+ minutes, which wasn't mentioned as a step at all, I only knew from other baking experience), and even so, it was a sticky mess even once it was "elastic." Shaping them was frustrating as it kept sticking and ripping. I may have also overfilled them a little as otherwise I was going to have way more filling than dough. Fortunately, though, even though they looked ugly, the filling didn't leak out at all and they held together once baked. I substituted feta for the cheese and used Italian seasoning containing marjoram as the stores I shopped at today didn't have it by itself.
Crispy Smoked Tofu with Black Polish Sauce (Pepper Sauce) - This one came out great, though was a little more work than usual. We don't usually bother with the step of coating tofu with cornstarch before frying/sauteing, but it made a nice crispy texture. It was partially a lot of work because I made my own plum jam for the sauce as the grocery stores I visited did not have it. I used the recipe from The Joy of Cooking and learned a lot about jam making, pectin, acid, etc in the process. I was really happy with how the jam turned out and plan to make more. (I used a mix of green and brown-purple plums from Costco, but the jam ended up a nice ruby red color. I was worried it would end up a weird brown.)
Drozdzowki (filled sweet buns) with black currant and brown butter streusel - This was another baking misadventure. The dough actually came out great this time (I used a bread machine to mix/rise). Currants are another fruit that is not common here, but I have an abundance of blackberries, so I tried to use those. I think blueberries would have worked better as the berries ended up being too juicy/runny as they were thawed from frozen. (Perhaps they should have been used without thawing but I also didn't want to have it need 3-4 hours to rise as the text suggested. It didn't specify not to thaw.) The recipe added jam to the berries, (I used some of the plum jam from earlier), which I think was also a culprit. In any case, when I went to try to fill the buns, the filling just went everywhere and made a huge mess. 3 tablespoons of filling also seemed like way too much to fit in a 4-inch circle. I managed to salvage the dessert by turning it into a bread pudding/cobbler sort of thing baked in a dish, which is kind of weird but still tastes good. I would say filled buns are above my skill level, but pierogi are fine and I've been making those for years, so maybe it's just that any "juicy" filling is dangerously difficult.
I have some other recipes that I am going to save and try later after this book is returned to the library, including:
Zero-Waste Bajaderki (Truffle Rum Balls) - uses leftover cake bits and makes alcoholic treats!
Pearl Barley Salad with pickled red onions, fennel, and szafir cheese [would use parmesan instead probably]
Miso Red Cabbage Stew
Parowance (Steamed Buns) - these are cut and filled after cooked, so hopefully won't be a disaster this time??
White Bean, Roasted Garlic, and Mushroom Spread
The drop noodles from Big Flavor Roasted Tomato Broth
August 10, 2023
There was so much satisfaction to be had in the kitchen cooking up a vegetarian Polish-inspired menu from Michal Korkosz’s new cookbook Polish’d. He’s got a fantastic, award-winning website (Rozkoszny–”delightful” in Polish) and is a food columnist and recipe developer living in Warsaw. His first book, Fresh From Poland, explored vegetarian interpretations of traditional Polish food, but in Polish’d he explores the more multicultural Polish traditions of his native Warsaw, “a cultural melting pot where you can taste flavours from all over.” I’ve always associated Polish cooking with tending towards meat-heavy, but apparently Warsaw is a vegetarian paradise. Who knew?
He writes, “On one hand, these recipes are a modern, vegetarian take on long-established Polish recipes, but on the other, they’re infused with flavors and ingredients brought to Poland by immigration and globalization throughout history. Some people may call this fusion, but I'd rather think of it as the natural integration of global flavors and ingredients into Polish cuisine that has come to pass over time.”
Korkosz has divided his book into chapters based on cooking technique, from Raw to Panfried, and he even has a Fermented & Preserved section! There’s a handy section on the modern Polish pantry too.
The recipes:
Crunchy Broccoli and Hazelnuts with Grapes, Apples, and Spicy Honey Dressing
In his introduction to this recipe, Korkosz says, “I was nineteen years old when I learned that broccoli can be eaten raw. It’s the total opposite of the watery, overcooked, faded green broccoli of the school cafeteria.” Personally, I grew up with raw broccoli on veggie trays, and dipped the spears liberally in ranch dressing. Mmmm, good times. I love the vegetable every which way. This was a new broccoli adventure, though. Broccoli with grapes and apples? Not so sure. But the combo of all of these amazing foods was fantastic. The Spicy Honey Dressing brought it all together. So many tastes at once! It was a new way for me to serve broccoli and everyone loved it.
Crispy Brussels Sprouts with Miso Bagna Cauda
LIke Korkosz’s experience with soggy broccoli, soggy Brussels sprouts were my childhood Christmas dinner delight. I didn’t hate them, but they’re not going to win any awards (sorry, Mom!). The wonders of beautifully cooked, crispy, well-seasoned Brussels sprouts are a revelation. I’ve had some pretty great takes on the vegetable in restaurants, and my own roasted sprouts are a winter dinner staple at our house, but Korkosz claims his recipe serves up “the world’s best Brussels sprouts.” The main oomph factor here is bagna cauda, an Italian dipping sauce that is eaten akin to a fondue, with veg for dipping. It features anchovies, so miso subs in here. I’d never heard of it. I prepared the sprouts, added toasted panko, some sunflower seeds and this magnificent miso bagna cauda and tossed it. It was amazing! Salty, sharp and very umami. I’m going to have to side with Korkosz here, I think these may just be the best Brussels sprouts around, and I made them in my own kitchen, not a high end restaurant.
Pearl Barley Salad with Pickled Red Onion, Fennel, and Szafir Cheese
I find barley so satisfying. It’s something about the bite, the mouthfeel and how hearty a grain it seems. I don’t eat it nearly enough, so when I saw this salad I was drawn to it. Quick-pickling red onion was a new skill for me, which proved simple and added a great crunch. Korkosz calls for slicing a lemon and stir-frying it with fennel. I wasn’t clear: should I leave the peel on the lemon? A quick peek at the picture of the finished dish advised me that I should. It seemed risky, but came out mild and lemony without bitterness. Finally, I substituted feta cheese for the Szafir because I couldn’t find it. This salad was easy, delicious and filling. It would make a great meal on its own, or prove a perfect potluck dish.
Salted Szarlotka (Apple Pie) with No-Churn Brown Butter Ice Cream
This apple pie was a conundrum. There were a lot of steps to make it: the crust, the apples, the ice cream (which had a few steps in itself). I loved learning the no-churn ice cream technique, and while it wasn’t the same as regular ice cream, it was pretty close, and very tasty. I’d never browned butter, so check off another new technique. When I put it together and served the dessert, it tasted great but the pie didn't hold together well. The top of the crust seemed more like a crumble, and the bottom was a tad soggy. Finally, the sweet ice cream with the sweet pie together was probably a bit too rich. But every bit tasted amazing! Over the next week I ate all the pie and ice cream, and savoured every last bite. A bonus: the whole process of browning the butter, cooking the salted brown butter crust and the apples produced a heavenly smell. Korkosz loves the smell of this dessert so much that he went to a Warsaw perfumery and had these scents made into his own signature perfume.
What a modern Polish vegetarian cooking adventure! I had so much fun with this cookbook, and there are a lot of recipes that I want to try, particularly from his Fermented & Preserved section. In Polish’d, Korkosz has given us a great book for the vegetarian shelf.
“At the end of the day, cooking is an invitation to fantasize–to push boundaries–and is only limited by your imagination…In this cookbook, I celebrate my Polishness, and my goal is to honor my heritage in the best way I know how–through food.”
Thanks to The Experiment Press and NetGalley for a digital ARC.
He writes, “On one hand, these recipes are a modern, vegetarian take on long-established Polish recipes, but on the other, they’re infused with flavors and ingredients brought to Poland by immigration and globalization throughout history. Some people may call this fusion, but I'd rather think of it as the natural integration of global flavors and ingredients into Polish cuisine that has come to pass over time.”
Korkosz has divided his book into chapters based on cooking technique, from Raw to Panfried, and he even has a Fermented & Preserved section! There’s a handy section on the modern Polish pantry too.
The recipes:
Crunchy Broccoli and Hazelnuts with Grapes, Apples, and Spicy Honey Dressing
In his introduction to this recipe, Korkosz says, “I was nineteen years old when I learned that broccoli can be eaten raw. It’s the total opposite of the watery, overcooked, faded green broccoli of the school cafeteria.” Personally, I grew up with raw broccoli on veggie trays, and dipped the spears liberally in ranch dressing. Mmmm, good times. I love the vegetable every which way. This was a new broccoli adventure, though. Broccoli with grapes and apples? Not so sure. But the combo of all of these amazing foods was fantastic. The Spicy Honey Dressing brought it all together. So many tastes at once! It was a new way for me to serve broccoli and everyone loved it.
Crispy Brussels Sprouts with Miso Bagna Cauda
LIke Korkosz’s experience with soggy broccoli, soggy Brussels sprouts were my childhood Christmas dinner delight. I didn’t hate them, but they’re not going to win any awards (sorry, Mom!). The wonders of beautifully cooked, crispy, well-seasoned Brussels sprouts are a revelation. I’ve had some pretty great takes on the vegetable in restaurants, and my own roasted sprouts are a winter dinner staple at our house, but Korkosz claims his recipe serves up “the world’s best Brussels sprouts.” The main oomph factor here is bagna cauda, an Italian dipping sauce that is eaten akin to a fondue, with veg for dipping. It features anchovies, so miso subs in here. I’d never heard of it. I prepared the sprouts, added toasted panko, some sunflower seeds and this magnificent miso bagna cauda and tossed it. It was amazing! Salty, sharp and very umami. I’m going to have to side with Korkosz here, I think these may just be the best Brussels sprouts around, and I made them in my own kitchen, not a high end restaurant.
Pearl Barley Salad with Pickled Red Onion, Fennel, and Szafir Cheese
I find barley so satisfying. It’s something about the bite, the mouthfeel and how hearty a grain it seems. I don’t eat it nearly enough, so when I saw this salad I was drawn to it. Quick-pickling red onion was a new skill for me, which proved simple and added a great crunch. Korkosz calls for slicing a lemon and stir-frying it with fennel. I wasn’t clear: should I leave the peel on the lemon? A quick peek at the picture of the finished dish advised me that I should. It seemed risky, but came out mild and lemony without bitterness. Finally, I substituted feta cheese for the Szafir because I couldn’t find it. This salad was easy, delicious and filling. It would make a great meal on its own, or prove a perfect potluck dish.
Salted Szarlotka (Apple Pie) with No-Churn Brown Butter Ice Cream
This apple pie was a conundrum. There were a lot of steps to make it: the crust, the apples, the ice cream (which had a few steps in itself). I loved learning the no-churn ice cream technique, and while it wasn’t the same as regular ice cream, it was pretty close, and very tasty. I’d never browned butter, so check off another new technique. When I put it together and served the dessert, it tasted great but the pie didn't hold together well. The top of the crust seemed more like a crumble, and the bottom was a tad soggy. Finally, the sweet ice cream with the sweet pie together was probably a bit too rich. But every bit tasted amazing! Over the next week I ate all the pie and ice cream, and savoured every last bite. A bonus: the whole process of browning the butter, cooking the salted brown butter crust and the apples produced a heavenly smell. Korkosz loves the smell of this dessert so much that he went to a Warsaw perfumery and had these scents made into his own signature perfume.
What a modern Polish vegetarian cooking adventure! I had so much fun with this cookbook, and there are a lot of recipes that I want to try, particularly from his Fermented & Preserved section. In Polish’d, Korkosz has given us a great book for the vegetarian shelf.
“At the end of the day, cooking is an invitation to fantasize–to push boundaries–and is only limited by your imagination…In this cookbook, I celebrate my Polishness, and my goal is to honor my heritage in the best way I know how–through food.”
Thanks to The Experiment Press and NetGalley for a digital ARC.
December 27, 2023
4.25/5 ⭐
Gdy tylko trafiła w moje ręce przejrzałam ją od deski do deski. Przepisy Rozkosznego są odzwierciedleniem współczesnej kuchni polskiej- łączą w sobie tradycję z nowoczesnym twistem, wpływami zza granicy. Sposób, w jaki Michał opisuje smaki jest iście rozkoszny, a przepisy są proste w wykonaniu. Zdecydowanie jest to książka kucharska godna uwagi
Gdy tylko trafiła w moje ręce przejrzałam ją od deski do deski. Przepisy Rozkosznego są odzwierciedleniem współczesnej kuchni polskiej- łączą w sobie tradycję z nowoczesnym twistem, wpływami zza granicy. Sposób, w jaki Michał opisuje smaki jest iście rozkoszny, a przepisy są proste w wykonaniu. Zdecydowanie jest to książka kucharska godna uwagi
July 27, 2023
Growing up Polish, but not eating meat was difficult. Like the author I started to resent Polish cuisine and distance myself from tradition Polish foods. It has only been now in my adult years that I have started rediscover traditional recipes and make them work for me. I was really excited to receive a copy of this book because being a Polish vegetarian is not the easiest. I can't wait to try the different variations of pierogi and kopytka from this cookbook. I might even start to like bigos for the first time in my life with this vegetarian version. I love that the author included a photo of each recipe. I think that helps me narrow down what I will make, especially when I'm hungry. I was a little disappointed a barszcz recipe wasn't included in this book, however I think this is a great book for anyone who doesn't eat meat. Thank you to NetGalley and Michal Korkosz for the advanced copy of this cookbook.
January 3, 2024
Przepisy wyglądają bardzo zachęcająco. Jedyne co bardzo rzuciło mi się w oczy to brak przepisu na kopytka, mimo bycia podstawą paru przepisów. ;) Książka kucharska sugerująca kupno gotowego produktu (lub zrobienie go z jakiegoś przepisu) to dosyć dziwne rozwiązanie.
P.s serniczek pyszny!
P.s serniczek pyszny!
May 12, 2023
Synopsis (from Netgalley, the provider of the book for me to review.)
*********************************************************
100 fresh, modern Polish vegetarian recipes—from new takes on traditional favourites to fusions from around the world
Michał Korkosz’s first book, Fresh from Poland —a Booklist Top 10 Cookbook of 2020 hailed as “a vegetable wonderland” by The Washington Post —brought a Polish vegetarian cookbook to American readers for the first time. Now, he moves from celebrating Poland’s history with vegetarian versions of traditional recipes to exploring Polish cooking’s rich present with 100 exciting recipes.
Polish’d includes both typical Polish favourites made vegetarian, like Kakory (Potato Empanadas) Filled with Roasted Vegetables and Cheese, and new flavours brought to Poland through immigration and cultural exchange, like Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill. Its recipes showcase fresh vegetables, grains, and herbs, but there’s also plenty of buttery, sugary, and cheesy comfort food goodness to be found. Readers will see, and taste, Polish food in a new way as they enjoy dishes Korkosz was the winner of the 2017 Saveur Blog Award for best food blog photography, and his gorgeous photos make these offerings even more mouthwatering. His love for his home country’s culinary tradition and innovation is at the heart of each recipe. With its unique take on this oft-ignored cuisine, Polish’d will please readers with Polish heritage, vegetarian fans of Eastern European food, and anyone looking for creative ways to enjoy the plant-based fare.
My former Polish MIL would rather die than serve vegetarian food as a lack of beef or pig would send her spinning. Imagine how she felt about me being allergic to pork and having a distinct love of vegetarian food. She actually yelled at me for serving her blessed son tofu after he raided my fridge...he deserved eating what he found in there despite not hearing the end of it from either of them for MONTHS. I was just gobsmacked that he ate leftovers!!) ...oh, there are so many reasons that he is my ex.
These recipes are yummy and fresh and will delight any vegetarian or vegan looking for a new country to cook their way through. You can easily add meat to many of the recipes to satisfy those who insist on having it in their meals...I am actually making those mushrooms with dill for dinner tonight. A great idea for anyone who is bored with their current plant-based meals.
#shortbutsweetreviews
*********************************************************
100 fresh, modern Polish vegetarian recipes—from new takes on traditional favourites to fusions from around the world
Michał Korkosz’s first book, Fresh from Poland —a Booklist Top 10 Cookbook of 2020 hailed as “a vegetable wonderland” by The Washington Post —brought a Polish vegetarian cookbook to American readers for the first time. Now, he moves from celebrating Poland’s history with vegetarian versions of traditional recipes to exploring Polish cooking’s rich present with 100 exciting recipes.
Polish’d includes both typical Polish favourites made vegetarian, like Kakory (Potato Empanadas) Filled with Roasted Vegetables and Cheese, and new flavours brought to Poland through immigration and cultural exchange, like Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill. Its recipes showcase fresh vegetables, grains, and herbs, but there’s also plenty of buttery, sugary, and cheesy comfort food goodness to be found. Readers will see, and taste, Polish food in a new way as they enjoy dishes Korkosz was the winner of the 2017 Saveur Blog Award for best food blog photography, and his gorgeous photos make these offerings even more mouthwatering. His love for his home country’s culinary tradition and innovation is at the heart of each recipe. With its unique take on this oft-ignored cuisine, Polish’d will please readers with Polish heritage, vegetarian fans of Eastern European food, and anyone looking for creative ways to enjoy the plant-based fare.
My former Polish MIL would rather die than serve vegetarian food as a lack of beef or pig would send her spinning. Imagine how she felt about me being allergic to pork and having a distinct love of vegetarian food. She actually yelled at me for serving her blessed son tofu after he raided my fridge...he deserved eating what he found in there despite not hearing the end of it from either of them for MONTHS. I was just gobsmacked that he ate leftovers!!) ...oh, there are so many reasons that he is my ex.
These recipes are yummy and fresh and will delight any vegetarian or vegan looking for a new country to cook their way through. You can easily add meat to many of the recipes to satisfy those who insist on having it in their meals...I am actually making those mushrooms with dill for dinner tonight. A great idea for anyone who is bored with their current plant-based meals.
#shortbutsweetreviews
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September 6, 2025Lisioły rozkoszne
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Każdy kiedyś wychodzi ze swojej strefy komfortu, żeby sprawdzić, co kryje się po drugiej stronie. U Lisioła padło na książkę kucharską – może to wydawać się dziwne, przecież Lisioł nakupował książek kucharskich z Wiedźmina, Elders Scrollsów, itp. Owszem, ale to są książki ze świata gier i fantastyki. Jest w nich dodatkowa magia i możliwość zaczarowania rzeczywistości. Co jednak ze „zwykłą” książką kucharską? Lisioł postanowił sprawdzić to na własnym futrze, sięgając po książkę „Nowe rozkoszne. Polskie przepisy, które ekscytują” autora Michała Korkosza. Jak poszło?
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Przepisy są wegetariańskie. To było pierwsze wyzwanie na lisiej drodze kulinarnej. Dlatego futrzak zaczął od działu deserów i tutaj musiał przekroczyć blokadę mentalną, o której istnieniu nawet nie wiedział. Deser zawsze kojarzył mu się z górą cukru polaną czekoladą i można takie przepisy tutaj spotkać np. lawendowe ciasteczka kruche czy szarlotka na palonym maśle. Brzmią bardziej tradycyjnie, ale pomidorowy sernik z powidłami z suszonych śliwek to już inny kosmos – podobnie jak orzechowe ciasto ze śliwkami i tymiankiem. Lisioł jakoś nigdy nie myślał o takich połączeniach, a to nie koniec przełamywania barier.
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Czy kuchnia wegetariańska może nie być nudna? Jak się okazuje, może być całkiem ciekawa, aczkolwiek nazwy, połączenia smakowe i pomysły czasem Lisioła przerastają. Oczywiście Jego Wielka Lisiołkowatość z przyjemnością przyjmie aromatyczną kaszę jaglaną z dynią, cynamonem i liściem laurowym czy grillowane pory z sosem pleśniowym i karmelizowanymi orzechami włoskimi, ale Croque-madame z kozim serem, bakłażanem i sosem Mornay? *Lisioł rozgląda się po stole, lustrując setki widelców, łyżek, łyżeczek i coś tam jeszcze* a jak to się je? W praktyce normalnie. Jeśli jednak chcecie wprowadzić nieco dostojności i różnorodności do kuchni, to pozycja nada się w sam raz. Do tego może japoński akcent? *spytał Lisioł znad gulaszu miso z czerwonej kapusty, fasoli, boczniaków i palonej cytryny*. Wszystko tak naprawdę zależy od waszego smaku i gustu czy książkę pokochacie, czy wsadzicie na koniec szafy.
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Każdy kiedyś wychodzi ze swojej strefy komfortu, żeby sprawdzić, co kryje się po drugiej stronie. U Lisioła padło na książkę kucharską – może to wydawać się dziwne, przecież Lisioł nakupował książek kucharskich z Wiedźmina, Elders Scrollsów, itp. Owszem, ale to są książki ze świata gier i fantastyki. Jest w nich dodatkowa magia i możliwość zaczarowania rzeczywistości. Co jednak ze „zwykłą” książką kucharską? Lisioł postanowił sprawdzić to na własnym futrze, sięgając po książkę „Nowe rozkoszne. Polskie przepisy, które ekscytują” autora Michała Korkosza. Jak poszło?
.
Przepisy są wegetariańskie. To było pierwsze wyzwanie na lisiej drodze kulinarnej. Dlatego futrzak zaczął od działu deserów i tutaj musiał przekroczyć blokadę mentalną, o której istnieniu nawet nie wiedział. Deser zawsze kojarzył mu się z górą cukru polaną czekoladą i można takie przepisy tutaj spotkać np. lawendowe ciasteczka kruche czy szarlotka na palonym maśle. Brzmią bardziej tradycyjnie, ale pomidorowy sernik z powidłami z suszonych śliwek to już inny kosmos – podobnie jak orzechowe ciasto ze śliwkami i tymiankiem. Lisioł jakoś nigdy nie myślał o takich połączeniach, a to nie koniec przełamywania barier.
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Czy kuchnia wegetariańska może nie być nudna? Jak się okazuje, może być całkiem ciekawa, aczkolwiek nazwy, połączenia smakowe i pomysły czasem Lisioła przerastają. Oczywiście Jego Wielka Lisiołkowatość z przyjemnością przyjmie aromatyczną kaszę jaglaną z dynią, cynamonem i liściem laurowym czy grillowane pory z sosem pleśniowym i karmelizowanymi orzechami włoskimi, ale Croque-madame z kozim serem, bakłażanem i sosem Mornay? *Lisioł rozgląda się po stole, lustrując setki widelców, łyżek, łyżeczek i coś tam jeszcze* a jak to się je? W praktyce normalnie. Jeśli jednak chcecie wprowadzić nieco dostojności i różnorodności do kuchni, to pozycja nada się w sam raz. Do tego może japoński akcent? *spytał Lisioł znad gulaszu miso z czerwonej kapusty, fasoli, boczniaków i palonej cytryny*. Wszystko tak naprawdę zależy od waszego smaku i gustu czy książkę pokochacie, czy wsadzicie na koniec szafy.
May 19, 2023
A truly beautiful and original cookbook.
It manages to be very modern, with tantalisingly intense flavours, vegetarian and capture many Polish flavours we expect, such as mushrooms, fermented veggies, sour cream and mild hard cheeses.
This cookbook is really nice to look at, the pictures are colourful and amazing and I wanted to try absolutely everything!
There is a lot of sweet and savoury flavours because of the addition of fruits, and sour flavours with vinegar, lemon, yogurt and cream. I love sour foods so I'm all in, but I feel those are not necessarily present in the more Anglo diet.
The recipes are not easy and a lot are quite time consuming as they follow a more traditional approach to cooking, but the use of ingredients is very very unique with fantastic fusion touches, like the addition of miso in many recipe, which is such a healthy alternative to boring salt.
If you want different recipes, new ways of approaching cooking and want to discover new flavours I highly recommend this book.
It manages to be very modern, with tantalisingly intense flavours, vegetarian and capture many Polish flavours we expect, such as mushrooms, fermented veggies, sour cream and mild hard cheeses.
This cookbook is really nice to look at, the pictures are colourful and amazing and I wanted to try absolutely everything!
There is a lot of sweet and savoury flavours because of the addition of fruits, and sour flavours with vinegar, lemon, yogurt and cream. I love sour foods so I'm all in, but I feel those are not necessarily present in the more Anglo diet.
The recipes are not easy and a lot are quite time consuming as they follow a more traditional approach to cooking, but the use of ingredients is very very unique with fantastic fusion touches, like the addition of miso in many recipe, which is such a healthy alternative to boring salt.
If you want different recipes, new ways of approaching cooking and want to discover new flavours I highly recommend this book.
August 24, 2023
Being of Polish decent, I was excited for this cookbook, especially since it is vegetarian!
Most of the recipes can be made vegan, too.
OVERALL THOUGHTS: finally a cookbook with new ideas and new meals I've never heard of!
Things I liked:
- NEW DISHES
- "normal" photos (pretty but not magazine-style; more homemade vibes)
- photos of every recipe or just about
- wide variety
- vegan and GF friendly
- clear passion and love for Polish food by the author
Things I wished it had:
- pronunciation tips
- nutritional information
- different organization (it's organized by method instead of course)
The only negative is that there are speciality ingredients I don't think most people will have access too, but the bulk of the recipes feel "every day"
I have not yet tried any recipe as it is very very hot where I live and we are basically living on salads. I look forward to making a few of the recipes during comforting winter months.
Thanks netgalley for my ARC
Most of the recipes can be made vegan, too.
OVERALL THOUGHTS: finally a cookbook with new ideas and new meals I've never heard of!
Things I liked:
- NEW DISHES
- "normal" photos (pretty but not magazine-style; more homemade vibes)
- photos of every recipe or just about
- wide variety
- vegan and GF friendly
- clear passion and love for Polish food by the author
Things I wished it had:
- pronunciation tips
- nutritional information
- different organization (it's organized by method instead of course)
The only negative is that there are speciality ingredients I don't think most people will have access too, but the bulk of the recipes feel "every day"
I have not yet tried any recipe as it is very very hot where I live and we are basically living on salads. I look forward to making a few of the recipes during comforting winter months.
Thanks netgalley for my ARC
December 12, 2024
Czytacie blogi kulinarne? Przyznam, że sama lubię wraz z mamą przeglądać przepisy znanych kucharzy lub te zamieszczane w prasie.
Niejednokrotnie receptury te sprawdziły się i urozmaiciły nasz jadłospis.
Zazwyczaj decydujemy się na dania bezmięsne, więc książka Michała Korkosza w sieci znanego jako Rozkoszny zdecydowanie nas zaciekawiła.
Tym razem autor pistanowił skoncentrować się na kuchni polskiej dodając do niej nutkę nowoczesności i szaleństwa, by pokazać, że znane składniki niw muszą się wiązać z nudą.
Co ciekawe Michał podzielił opisane w książce dania nie według pory spożywania poszczególnych posiłków, lecz biorąc pod uwagę sposób ich przygotowania - surowe, smażone, gotowane na parze czy grillowane.
Znajdziemy tu między innymi gulasz z borowikami, risotto , zupę krem z pomidorów i papryk, karmelizowane marchewki czy według mnie absolutny hit szarlotkę na ciepło.
Po przeczytaniu kolejnych receptur opatrzonych pięknymi zdjęciami naprawdę aż ciekła ślinka.
Serdecznie polecam, obiecuję nie będziecie żałować 💛
Niejednokrotnie receptury te sprawdziły się i urozmaiciły nasz jadłospis.
Zazwyczaj decydujemy się na dania bezmięsne, więc książka Michała Korkosza w sieci znanego jako Rozkoszny zdecydowanie nas zaciekawiła.
Tym razem autor pistanowił skoncentrować się na kuchni polskiej dodając do niej nutkę nowoczesności i szaleństwa, by pokazać, że znane składniki niw muszą się wiązać z nudą.
Co ciekawe Michał podzielił opisane w książce dania nie według pory spożywania poszczególnych posiłków, lecz biorąc pod uwagę sposób ich przygotowania - surowe, smażone, gotowane na parze czy grillowane.
Znajdziemy tu między innymi gulasz z borowikami, risotto , zupę krem z pomidorów i papryk, karmelizowane marchewki czy według mnie absolutny hit szarlotkę na ciepło.
Po przeczytaniu kolejnych receptur opatrzonych pięknymi zdjęciami naprawdę aż ciekła ślinka.
Serdecznie polecam, obiecuję nie będziecie żałować 💛
May 11, 2023
This is a wonderful cookbook with really creative dishes that sound delicious. There’s a photo for every recipe and a wide variety of recipes that are uniquely grouped in chapters according to method (like steamed, smashed or raw) instead of course. No nutritional information is provided, which is generally a reason to knock off a star for me as so many of us need that information.
My husband and I eat clean keto and most of the dishes won’t work for us but the cookbook will work for a lot of others with special dietary needs like gluten free. Dairy is used fairly often but vegans should be able to adapt.
All in all, it’s a delight of a cookbook that will be a blessing for anyone looking for authentic, creative plant based Polish cuisine.
I read a temporary digital review copy of this book via NetGalley.
My husband and I eat clean keto and most of the dishes won’t work for us but the cookbook will work for a lot of others with special dietary needs like gluten free. Dairy is used fairly often but vegans should be able to adapt.
All in all, it’s a delight of a cookbook that will be a blessing for anyone looking for authentic, creative plant based Polish cuisine.
I read a temporary digital review copy of this book via NetGalley.
May 27, 2023
Polish'd is a modern, plant-forward approach to a strong culinary tradition, and Michał Korkosz's interpretation of traditional Polish cuisine is reverent and cerebral.
This isn't my Babcia's meat and potatoes kitchen. This cookbook pays homage to the dishes of the old world and reimagines them in a fresh, vibrant, and colorful new light. There are a number of specialty ingredients that may not be available to everyone, but many of the recipes are highly accessible. This is a beautifully and lovingly crafted cookbook that I highly recommend for anyone looking for an inspired and innovative approach to Polish cooking.
Thank you to The Experiment and NetGalley for gifting me with an ARC to review! I enjoyed it.
This isn't my Babcia's meat and potatoes kitchen. This cookbook pays homage to the dishes of the old world and reimagines them in a fresh, vibrant, and colorful new light. There are a number of specialty ingredients that may not be available to everyone, but many of the recipes are highly accessible. This is a beautifully and lovingly crafted cookbook that I highly recommend for anyone looking for an inspired and innovative approach to Polish cooking.
Thank you to The Experiment and NetGalley for gifting me with an ARC to review! I enjoyed it.
September 27, 2023
Being of Polish ancestry, I was delighted to be given the opportunity to provide feedback on “Polish’d”. The cookbook stood out from other standard cookbooks as a lot of the recipes were not familiar to me and it was hard choosing which one to try first!
Each recipe is partnered with stunning photograph of the dish, which often we do not see in recipe books, but I consider a huge win to be able to visualize what one is preparing. I can see how Michal Korkosz won the 2017 Saveur Blog award for Best Food Blog Photography!
Thank you to NetGalley and The Experiment publishing company for providing me the opportunity to review "Polish’d” prior to publication. I am appreciative and leave my review voluntarily.
Each recipe is partnered with stunning photograph of the dish, which often we do not see in recipe books, but I consider a huge win to be able to visualize what one is preparing. I can see how Michal Korkosz won the 2017 Saveur Blog award for Best Food Blog Photography!
Thank you to NetGalley and The Experiment publishing company for providing me the opportunity to review "Polish’d” prior to publication. I am appreciative and leave my review voluntarily.
October 7, 2023
A fascinating, fresh take on Polish cuisine, which in its traditional incarnation is not known for being vegetarian-friendly or particularly exciting. However, Korkosz shows that many of the dishes we take for granted have a lot of potential and just need a little twist to turn them into culinary discoveries. Each recipe is accompanied by short personal reflections and beautiful photographs, making it a real pleasure to browse through.
I think it will be a perfect gift for people who like to seek new adventures in the kitchen.
Thanks to the publisher, The Experiment, and NetGalley for an advanced copy of this book.
I think it will be a perfect gift for people who like to seek new adventures in the kitchen.
Thanks to the publisher, The Experiment, and NetGalley for an advanced copy of this book.
December 31, 2023
Some recipes are straight weird (like baking mushrooms in FOUR sticks of butter) but overall an excellent book. The author definitely has a unique perspective.
I have his other book in Polish that I purchased in Poland - had no idea who the guy was, just bought it because it was pretty and vegetarian.
Then I started following his IG. What was funny, when he posted about the Polish'd book publication, I went to my local library website - and this book was already available, translated into English.
Would certainly recommend to everyone.
I have his other book in Polish that I purchased in Poland - had no idea who the guy was, just bought it because it was pretty and vegetarian.
Then I started following his IG. What was funny, when he posted about the Polish'd book publication, I went to my local library website - and this book was already available, translated into English.
Would certainly recommend to everyone.
August 22, 2025
I am not a vegetarian, but tons of my ancestors come from Poland, so I decided to look at this cookbook. Plus, I love vegetables (so much my grandma used to call me a rabbit when I was little).
Will I use any of these recipes? No. Will I still recommend this? Definitely. I am more of the boil the vegetables and put tons of butter and salt on them than anything else. I don't usually like anything else being done to my vegetable. Still love looking at cookbooks. I know there are tons of recipes in here that my family members would use, though.
Definitely would recommend!
Will I use any of these recipes? No. Will I still recommend this? Definitely. I am more of the boil the vegetables and put tons of butter and salt on them than anything else. I don't usually like anything else being done to my vegetable. Still love looking at cookbooks. I know there are tons of recipes in here that my family members would use, though.
Definitely would recommend!
January 12, 2024
A flop, unfortunately. I liked the previous cookbook from Michal so was waiting with anticipation for this one, but the recipes here are very boring and it’s hard to grasp the polish spirit. Where are the porcinis, the plums, the beets, the yeasty doughs? There are plenty of chefs out there who offer similar recipes (Anna Jones) or even better ones (https://www.feastingathome.com/). This book is unfortunately just a coffee table book.
January 19, 2024
This is a lovely cookbook. The photos are great and the design is really good. Some of the ingredients aren't that easy to get here. It's not the special Polish foods, like farmer cheese, which as an Ashkenazi Jew I grew up eating. It's the smoked tofu and the fancy mushrooms! I did enjoy reading the book--the hybrid Polish-Japanese and Polish-Italian dishes look tasty.
June 21, 2024
3.5 stars for now. Rating may increase or decrease once I've made a few dishes. The recipes sound amazing. I'm not sure if I'll be able to get all of the ingredients where I live though. Some of the types of mushrooms are varieties I rarely see where I live and can be expensive. The page layout is clean and easy to follow. The instructions look easy enough to follow. The desserts look wonderful.
December 10, 2024
Excellent cookbook. I borrowed this from the library when my mother gave me a large cabbage. I cooked the roasted cabbage on yogurt and the lentil and millet fritter. Both recipes were delicious and unusual, easy to follow, but did have some out of the ordinary ingredients. A great present for yourself or your friends.
August 5, 2023
I wanted to eat everything in this book. I am not a vegetarian, but I am of Polish ancestry and I eat a lot of veggies, so this book was a welcome delight to read. I highly recommend this book for anyone wanting to gussy up their vegetable based dish repertoire!
Want to read
October 8, 2023My bestie is Polish so I grew up with some of these recipes. I love the twist of updating, a somewhat heavy cuisine, with a vegetarian twist. The recipes are easy to follow and easily accessible ingredients.
July 26, 2023
I am not well-versed in Polish food, but after making a handful of these recipes, I decided to buy this book. I am so excited about trying out many more dishes found within the book's pages!
November 29, 2023
Wonderful fresh take on Polish cuisine.
March 7, 2024
about to "julie & julia" this one; you'll see
Read
April 18, 2024Ocenię jak spróbuję
April 24, 2024
I definitely recommend it. Also, check out this source.
https://veganlifestyleguide.com/how-t...
https://veganlifestyleguide.com/how-t...
June 12, 2024
So many new ways to cook vegetarian. Simple recipes too!
Read
July 19, 2024Lots of fun recipes; would like to dig into this sometime
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