Poland on The Tip of the Tongue

When the crimson juice of beetroot rolls in the pot, when the burnt aroma of rye bread fills the streets of Warsaw, when the twelve dishes of Christmas Eve are spread on the table - Polish cuisine has never been just a feast for the taste buds, but also a cultural epic engraved on the plate. From fresh fish from the Baltic Sea to cheese from the Carpathian Mountains, from rural recipes that survived the war to urban cuisine that combines German, Russian and Jewish flavors, this book will take you through the fields, kitchens and holiday tables of Poland, dismantling the historical codes behind each dish: Why is sour rye soup a symbol of national identity? Why can dumplings become a national delicacy that transcends class? When tradition meets modernity, how do these flavors tell the story of a country's tenacity and tolerance?