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 is the ideal first Zuza Zak book because it establishes everything that makes her voice distinctive. Her background as a cultural anthropologist means she does not just tell you how to make pierogi. She explains why pierogi matter, how they vary from region to region, and what they reveal about Polish identity. This approach transforms a cookbook into something closer to a food memoir crossed with a cultural study.

The recipes are accessible and well-tested. Zak grew up with these dishes and understands which details matter and which can be simplified for home cooks outside Poland. The photography by Laura Edwards is warm and documentary-style, capturing markets, landscapes, and family kitchens alongside the finished dishes. The book was recognized as one of the best cookbooks of 2016 by BBC Radio 4’s The Food Programme.

What to Expect

A 256-page hardcover organized by type of dish rather than by course. The writing style is personal and storytelling-driven, with each recipe section introduced by context about the food’s place in Polish culture and history. Ingredients are largely accessible, with sauerkraut, beetroot, rye flour, and smoked meats being the most distinctly Polish items. The difficulty level is genuinely beginner-friendly, and the tone throughout is encouraging and warm.