Dumplings



Pierogi: Over 50 Recipes to Create Perfect Polish Dumpling by Zuza Zak. The essential cookbook for preparing perfect Polish dumplings at home.

Released today in the UK, but also available online now in digital format in the US on Amazon. Photos in the book are by the amazing @olasmit.

Photo by Ola O. Smit (@olasmit)

Delve deep into regional recipes from all over Poland with the traditional ingredients and stories that define these delicious dumplings. From the Baltic Sea with its abundance of fish, to the unique smoky and sour flavours of the mountainous south and beyond, discover endless options to satisfy every craving. As well as regional classics, Zuza Zak offers sweet and savoury dumplings for every occasion. With new and original creations, plus crowd-pleasing vegan and gluten-free options, Pierogi is a fascinating celebration of this beloved Polish speciality.


Photo by Ola O. Smit (@olasmit)

Sweet curd cheese manty with raspberry sauce 
“Another speciality of the Podlasie area, this recipe is where Tatar manty meet sweet, Polish pierogi. Poland specializes in sweet dumplings, but in many other countries people don’t quite know what to do with them – a sweet lunch? Whoever heard of such a thing? We are certainly not averse to eating a sweet lunch in Poland, and I would like to gently suggest that you try it too one day – or you can add them to your brunch repertoire. “


September 25th Live, plus videos 

Register to attend a live event on September 25th, 11AM EST of the month of Dumplings at the Vimeo site:  https://tinyurl.com/ybzedfhh

$10 gets you the addresses and codes for a series of demonstrations by Zuza on making dumplings from this lovely, simple and tasty looking book that will have you making dumplings and other things quite quickly. 

No charge for annual members (See below). You must register though.

Register or Contact

An annual membership for $75 gets you access to hundreds and hundreds of videos, as well as live events: https://paypal.me/FermentsandCultures


Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. In the late 80s he was recruited to use his skills and training as a scientist to assist in scientific endeavors to find treatments to fight pathogenic viruses and microbes, including strains of Aspergillus, Bacillus, and other microbes. He collaborated with researchers, clinicians, government and industry to develop new treatments for viruses such as HPV, HCV, HIV, and immune system deficiencies as well. He founded The Access Project with The Kaiser Family Foundation and NASTAD, and The Network with the support of federal, state and corporate partners. He has cooked with Julia Child, Michel Guérard, Marcella Hazan, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many other Chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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