Victor Sack wrote:
> Jean B. > wrote:
>
>> The Art of Polish Cooking. Alina Zeran'ska. Garden City, NY:
>> Doubleday & Company, Inc., 1968. HC, 366 pp. No dj.
>>
>> Polish Cookbook. Zofia Czerny. Christina Ce;kalska and May
>> Miller, trans. Warsaw: Pan'stwowe Wydawnictwo Ekonomiczne, 1975.
>> HC, 496 pp. Rev ed; 1st ed publ in 1961.
>> This book seems to be pretty definitive. I do wish more of the
>> recipes included their Polish names.
>>
>> Treasured Polish Recipes for Americans. Marie Sokolowski and
>> Irene Jasinski, eds. Minneapolis: Polanie Publishing Company,
>> 1969. HC,169 pp. 1st ed. = 1948; this is 12th ptg. <-- "for
>> Americans" is not a good sign....
>
> I've just looked up the books... any of them could be interesting.
>
> I agree that all the recipes should ideally always include the original
> names, no matter the language, otherwise it is often unclear what is
> actually meant, unless one already knows the cuisine in question well
> enough. For example, how does one name "bigos", if not exactly that?
> "Sauerkraut stew" or "Hunter's stew" could mean a lot of things.
>
> And, yes, "for Americans" is not a good sign in the context.
>
> So, no Hungarian cookbooks?
>
> Victor

I need to send more entries from the new house to this one.

Explanation: I have a lot of new shelving at the new house and am
trying to shelve books in their categories, so I can figure out
how much room I need to allow to splice them in o my main
collection. I quickly ran out of room on my unlogged books even
though I have only gone through a tiny fraction of them, so I
decided to start listing some to get them onto the somewhat less
clogged shelves for those books.

--
Jean B.