Yum, smack, yum, or cookbooks for gifts for gourmets

Richard Kozik: I guess we all like to eat and cook here?

Anna Kowal: Definitely! Even if things don’t always work out and you suddenly start suspiciously praising my sausages.

Richard: They were really great! We have to repeat this. As for the books, I’d recommend them first “one” (Insignis) Jamie Oliver. It’s hard to believe that this is his 26th cookbook! Jamie studied at Westminster Catering College and also took apprenticeships in France. He gained popularity thanks to numerous culinary programs that he hosted. The first one was entitled “The Naked Chef”, but it wasn’t about disassembling his character, but about disassembling the dishes, and showing that you can cook tasty and effective, and at the same time simple. This is one of Jamie’s main messages – proving that the kitchen is a friendly, family place (the chef and his wife Jools have five children), full of smiles and delicious food. Jamie focuses on fresh and organic food, and in the UK his crusade against feeding children fast food was loud. In the kitchen, he does not try to charm, but rather show how good food can be prepared in 30 or even 15 minutes, from 5 ingredients, and above all by cooking together. “Jedno” is a collection of recipes for dishes that can be cooked in one pot or in one pan. Fast, tasty, for those who like meat and for those who are veggie. Typical dishes for a large family or for a party with friends. They look tasty and simple. It will be cooked and tasted.

Anna: Tomasz Strzelczyk (known for his participation in the Masterchef program and the YouTube channel “OddaszPartucha”) in his second book “You will give back the apron 2, which is a second helping” (Mark) presents simple recipes to inspire us and show that everyone can become a culinary master at home. Here you will also find a lot of ideas for one-pot dishes (these are the ones I like to prepare the most), dishes with fish and seafood, vegetarian dishes, meat classics, salads and salads, something for special occasions and, of course, desserts. It will be delicious.

Ryszard: Bartek Kieżun, also known as Krakowski Makaroniarz, specializes in Mediterranean cuisine, and his book has recently been published by Buchmann. “Athens to Eat”. I talked to him recently, so maybe instead of being smart, a little quote explaining his philosophy of tasting and traveling:

I really wanted my books not to be unidirectional. It’s much better to travel somewhere with some knowledge. We stop being such tourists who just stand and obediently follow the guide. We can take this journey much deeper, we are more aware of it. In the West, this is already the norm, but in Poland we are not yet fully aware that cooking and culinary arts are part of culture. So it’s important to put them in that context. Of course, we can just eat a cheese sandwich for breakfast and we don’t have to add some ideology to it right away. But it’s nice to be aware that when going to Istanbul, we have the opportunity to eat in a place that serves kebab, but also in a restaurant that serves Ottoman cuisine or one with Anatolian cuisine – these are three completely different stories” – says Kieżun. And admits: ” When traveling, I’m passionate about telling stories, sharing the knowledge that plates are not only calories, but that there are stories behind them. I like to discover them and share them. take a good look around here….

Anna: “Dobrissimo. Opera from the inside” (Sign) is not your typical cookbook. Yes, we will find recipes and photos of dishes in it, but they are in the minority, they complement the conversations of the most famous Polish opera singer Aleksandra Kurzak and journalist Marzena Rogalska. Food is one of the topics of their conversations, another extremely important – opera. But really, they are just conversations about life, love, friendship, music and art, sometimes serious, sometimes humorous, full of warmth and mutual sympathy. Thrilling stories about emotions and passions have become an inspiration to talk about what is playing in their souls, writes the publisher. If you like opera music, good food and chatting with friends – this is a book for you.

Ryszard: Exploring the world from the perspective of the kitchen is always very pleasant. So if you like not only cooking and eating, but also watching and reading about food, and at the same time you are curious about other cultures and customs, then “Atlas of Culinary Curiosities. A Taste Seeker’s Guide” Cecily Wong and Dylan Thuras (Sonia Draga) will surely appeal to you! Together with the author’s duo, we travel through successive continents (because this is the continental arrangement of the book), getting to know unusual flavors and customs. We learn, among others, that in Chile they brew beer from… fog, in Sardinia they eat pasta called God’s threads, and in ancient Rome there was a network of fish sauce factories. This book is an invitation to embark on an expedition (real or imagined), or rather, many expeditions, for example, to the Chinese holy mountain Hua Shan, to drink tea on its top. If there’s anything missing from this book, it’s the recipes. However, I am aware that, firstly, the intention of the authors was different, and secondly, the publication is already extensive enough. Anyway, the authors suggest where the selected flavors can be tried.

Anna: Margins reissued in a smaller, handier format “Jadłonomia in Polish” Marty Dymek. This book shows that plant-based cuisine can be “simple as borscht and as tasty as Russian dumplings”. In six chapters divided according to the seasons (including early spring and … before winter) you will find a lot of plant inspirations. In the book you will find not only recipes, but also practical tips that make cooking understandable and delicious. After all, we know why it is worth throwing broad beans into the broth in the summer, how to make a revolutionary no-bake pate and why a few pieces of sweet pumpkin taste so good in bigos.

Ryszard: And for dessert, one more star, very colorful, but also tragic – Anthony Bourdain. “Around the world. A rebellious culinary guide” (Black Sheep) is a guide to the most interesting places visited by the popular and controversial TV presenter. We will find there the cook’s favorite addresses, tips on how to get to certain places, where to stay, and often also what to avoid. It’s funny and mischievous, just like Bourdain’s. The book is complemented by essays by friends and family who remember the cook who died tragically four years ago.