Wild Honey and Rye, Modern Polish Recipes
on 11 October 2017Format: HardcoverVerified Purchase
on 15 September 2017I’ve been anticipating this book for ages as I’ve been following author Ren Behan’s food blog for years, and have come to know her as a blogging friend. The book is very much an extension of her blog — lots of delicious Polish home-cooking recipes presented in a very straightforward, concise and easy to follow way, most of them beautifully illustrated with lovely photos. This is very much the kind of cooking that’s perfect for all levels of cooks, and is not at all daunting. Many of the recipes are classics that Ren learned from her Polish parents and grandparents, others are Ren’s own twists on Polish cuisine, bringing them up to date.
A beautiful book and a great gift for those looking to expand their home cooking repertoire.
Too beautiful to wait until Easter to make these…Mini Lemon Babka
A BOOK WRITTEN FOR YOUR FRIENDS AND FAMILY
A love of good food and pride in her Polish heritage are the two things that inspired Ren Behan to write this book. After a bold leap from the courtroom as a criminal lawyer into the family kitchen as a new mother, Ren wanted to find a way of making the task of feeding her family into something more inspiring than an everyday chore and she now spends every day doing what she loves:
cooking, trying new recipes, writing about food, travelling and experiencing new food adventures – and feeding her family.
Inspired by the food of her childhood and by the new wave of flavours to be found in the fashionable eateries and farmer’s markets of modern Poland, Wild Honey & Rye is an evocative, mouth-watering collection of recipes, truly celebrating Poland.
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. And no book on Polish food would be complete without pierogi, the classic dumplings; little sumptuous pockets of dough – both sweet and savoury.
Pastry rolls with sauekraut and mushrooms. Perfect for barszcz at Wigilia but why wait…serve these to friends and family on fireworks night!
Who is Ren Behan?
Ren Behan nee Marczak is a British food writer of Polish descent and a mother of three. Her parents and grandparents came from Poland and her father fought with the 1st Polish Armoured Division during the Second World War before settling in England. Her Polish recipes have been featured in mainstream UK food publications such as BBC Good Food and delicious. magazine, as well as within a regular features column on JamieOliver.com.
Over the last six years she has maintained her status as one of the UK’s leading gastronomy bloggers.
Ren captures the attention of her global audience through her imaginative, homely and stunning images on renbehan.com.
