Pierogi Love: New Takes on an Old-World Comfort Food
Jun 2015 · Gibbs Smith
3.0star
1 reviewreport
Ebook
128
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About this ebook
Explores the possibilities of pierogies with the editor of the website Good. Food. Stories. and this array of recipes.
This tasty tribute to the pierogi takes a familiar wrapping and stuffs it with a host of unconventional, innovative, and decidedly non-traditional fillings. With 60 sweet and savory recipes that include everything from the classic Polish cheddar and potato offerings to American-inspired Reuben pierogies and fried apple pie-rogies to worldly fillings like falafel and Nutella, there's a pierogi for every party and every palate! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors.
“What I adore about Pierogi Love is that it does for pierogies what my blog has done for cupcakes—it pushes the boundaries of pierogies. The book begins by sharing a basic savory and a basic sweet pierogi dough and detailing assembly, cooking, and storage procedures. Then, it moves on to the fillings. This is where the book gets fun!”—Stefani Pollack, writer & recipe developer, Cupcake Project
“I must say these pierogies are a great option to have available at your holiday festivities.”—Kristina Gill, food & drinks editor, Design Sponge, and author of Tasting Rome
This tasty tribute to the pierogi takes a familiar wrapping and stuffs it with a host of unconventional, innovative, and decidedly non-traditional fillings. With 60 sweet and savory recipes that include everything from the classic Polish cheddar and potato offerings to American-inspired Reuben pierogies and fried apple pie-rogies to worldly fillings like falafel and Nutella, there's a pierogi for every party and every palate! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors.
“What I adore about Pierogi Love is that it does for pierogies what my blog has done for cupcakes—it pushes the boundaries of pierogies. The book begins by sharing a basic savory and a basic sweet pierogi dough and detailing assembly, cooking, and storage procedures. Then, it moves on to the fillings. This is where the book gets fun!”—Stefani Pollack, writer & recipe developer, Cupcake Project
“I must say these pierogies are a great option to have available at your holiday festivities.”—Kristina Gill, food & drinks editor, Design Sponge, and author of Tasting Rome
Ratings and reviews
3.0
1 review
About the author
CASEY BARBER is a freelance food writer and photographer, editor of the online magazine Good. Food. Stories., and the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats. Though she'll always be a Pittsburgher at heart, Casey lives in New Jersey with her husband, two cats, and a freezer full of kielbasa, sour cherries... and pierogies.
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