Polska: New Polish Cooking

A beautifully photographed introduction to Polish cuisine from Zuza Zak, a food writer who grew up in Poland and now lives in London. Polska weaves together recipes, history, and personal stories to present Polish food as something alive and evolving, not frozen in time. The book covers snacks, soups, preserves, breads, fish, meat, salads, and desserts, all placed within the context of Poland’s geography and cultural history.

Why Start Here

Polska works as a first Polish cookbook because Zak approaches the cuisine with both insider knowledge and an outsider’s eye for what needs explaining. She grew up watching her grandmothers cook in Communist-era Poland and later studied food as a cultural anthropologist at UCL. That combination means she understands the soul of these dishes while also knowing how to translate them for cooks who did not grow up eating this food.

The recipes are accessible without being dumbed down. You will find classic pierogi alongside lighter, more modern interpretations of traditional dishes. Bigos, the famous hunter’s stew, is here, as are zurek (sour rye soup), placki ziemniaczane (potato pancakes), and a range of dishes that showcase Poland’s love of pickling, smoking, and fermenting. Zak explains the why behind each dish, connecting recipes to specific regions, seasons, and family traditions.

The photography by Laura Edwards is stunning and inviting, making the food feel approachable rather than intimidating. The book was selected as one of the best cookbooks of 2016 on BBC Radio 4’s The Food Programme and has been translated into six languages.

What to Expect

A 256-page hardcover that reads as part cookbook, part cultural history. The recipes are organized by type rather than by course, which makes browsing natural and enjoyable. Ingredient lists are clear, and while some items like sauerkraut, beetroot, and rye flour are central to Polish cooking, most can be found in a well-stocked grocery store. The difficulty level is genuinely beginner-friendly. Zak writes with warmth and clarity, and her instructions assume enthusiasm rather than experience. This is the kind of book that makes you want to cook your way through it from front to back.