COMPENDIUM FERCULORUM PDF

Czerniecki's book has an interesting structure. It consists of three chapters, each with a hundred recipies for meat, fish and milk-based dishes. Each chapter has additaments supplements that contain a further ten recipes to the previously described collection. In each part, Czerniecki shares a chef's secret for special occasions. Browsing through the recipes we get a glimpse into a cuisine that was considered exquisite in the baroque period in Poland. Its characteristics include the use of a variety of spices together, combining sweet and sour flavours, the generous use of fat, attention to the presentation of dishes and an ability to surprise diners with both appearance and taste.

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Czerniecki's book has an interesting structure. It consists of three chapters, each with a hundred recipies for meat, fish and milk-based dishes. Each chapter has additaments supplements that contain a further ten recipes to the previously described collection. In each part, Czerniecki shares a chef's secret for special occasions. Browsing through the recipes we get a glimpse into a cuisine that was considered exquisite in the baroque period in Poland.

Its characteristics include the use of a variety of spices together, combining sweet and sour flavours, the generous use of fat, attention to the presentation of dishes and an ability to surprise diners with both appearance and taste.

An example of this baroque concept is the famous recipe for pike served whole but prepared in such an intricate way that the head was fried, the middle part boiled and the tail roasted. It is one of the chef's secrets and a dish that was served during the Polish feast in Soplicowo mentioned in "Pan Tadeusz". Czerniecki emphasised that "Compendium ferculorum" showcased Polish cuisine and the author juxtaposed Polish cooking with French cuisine that at the time held a dominant position in Europe.

Our website uses cookies, as almost all websites do, to help provide you with the best experience we can. Settings Polish version. Polish version. Culinary Heritage. Compendium ferculorum — the first Polish cookery book czwartek, 8 listopada r.

Photo polona. Tags : history , food. Show ticket. Herbaria: chickpeas, skirret and poorer quality meat. Information about what the inhabitants of Krakow ate during the Renaissance can be derived from herbaria.

Sweets from old Krakow: cakes, gingerbread and cheesecakes. Krakow can still boast of a large number of bakeries where bread is made simply from flour, water and salt, without the use of additives. Next to places that have been operating for decades, there are more bakeries, the owners of which understand how valuable real bread is to the Polish culinary heritage.

Many of them are specialties reported by Malopolska Region manufacturers. Kaszka krakowska - from a Tatar yurt to the royal court. Christmas in old Krakow: the tables of the haves and have nots. It is hard to say what a typical Christmas Eve dinner menu from Krakow looks like because the city has been influenced by many different traditions. Christmas Eve dinners in Krakow consist of dishes from Ukraine, Rhutenia, or Vienna which was famous for its confectionery.

Let us take a closer look at what it used to look like. Queen Bona Sforza and her culinary legacy. Queen Bona Sforza and her impact on Polish culinary culture have become the stuff of legend. Show archive. Places to go. For tourists.

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Compendium ferculorum – the first Polish cookery book

First put in print in , it is the earliest cookery book published originally in Polish. Czerniecki wrote it in his capacity as head chef at the court of the house of Lubomirski and dedicated it to Princess Helena Tekla Lubomirska. The book contains more than recipes, divided into three chapters of about recipes each. The chapters are devoted, respectively, to meat, fish and other dishes, and each concludes with a "master chef's secret".

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