Polish Dessert Making

When honey gurgled in a copper pot in the Middle Ages, when cinnamon powder was sprinkled on apple pie for the first time during the Renaissance, and when potato cookies were born in scarcity during World War II - Polish desserts have never been a simple combination of sugar and flour, but a cultural epic engraved on desserts. From honey mille-feuille at aristocratic banquets to poppy seed rolls on the streets, from the twelve desserts on Christmas Eve to raspberry gingerbread transformed by modern molecular cuisine, every bite of sweetness hides the Polish people's survival wisdom, religious beliefs and love of life.
This book will take you through thousands of years, dismantle the historical codes behind each dessert, and see how a piece of biscuit carries the tenacity and innovation of a nation.