One glance at the index of Michael Korkosz’ “Polish’d: Modern Vegetarian Cooking from Global Poland” quickly dispels the tired stereotype that Polish cuisine is simply an endless potato-forward and meat-heavy parade of kielbasa and pierogies. The list of kaleidoscopically flavorful dishes include caramel plums with cinnamon, sour cream and candied hazelnuts; steamed leeks with sour cream; panko-coated egg and green; and roasted and sun-dried tomato dip with “Polish dukkah.”
"Polish cuisine has been changing drastically over the last centuries,” Korkosz, a Warsaw-based cookbook author and food photographer, explained to me via email.
