THE ART OF POLISH COOKING

A fully competent contemporary step forward from the classic Ochorowicz-Monatowa Polish Cookery (published here in 1958), this interesting and invigorating round-up of Polish recipes catches the character of hearty, savory Polish food. Of particular value to the hostess are the many varieties of hot and cold hors d'oeuvres, an important feature of Polish meals. Meats, eggs and vegetables are firmly seasoned; dill is the most popular spice, paprika-myths notwithstanding. The pastries are predictably rich and elaborate. Festival menus, blueprints for light and heavy meals, will lure the novelty-minded cook toward candlelight and Chopin.