Ingredients

Ingredients

By
Zuza Zak
Contains
0 recipes
Published by
Quadrille Publishing
ISBN
9781849497268
Photographer
Laura Edwards

In today’s technological world Poland may not be that far away from the West, yet in terms of ingredients we are still quite far apart. We have many of the same fruit and vegetables, but there are different variants, which can make all the difference taste-wise to a dish. A good example is the yellow beans (also called wax beans) – they look a lot like green beans, yet have an entirely different taste and texture. They are very common in Poland – yet strangely difficult to find elsewhere. Luckily, with the Internet at our fingertips, we can get hold of almost anything.

There are many Polish shops dotted around the world and there are often Polish sections in the World Food isles of many supermarkets. Many Turkish and Italian specialist ingredients would work well as a replacements to their Polish counterparts.

I only buy meat when I know its origins, and I suggest you find your own organic butcher. However, if you do pick up your meat from supermarkets, only buy the best you can afford, preferably organic. If an animal had a good life, it will reward you with the benefits of its meat.

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