{"product_id":"dobre-dobre","title":"Dobre Dobre","description":"\u003cp\u003e\u003ci\u003e\u003cb\u003eNew York Times \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003eBest Cookbook of 2025\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"In \u003c\/b\u003e\u003ci\u003e\u003cb\u003eDobre Dobre\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, Laurel Kratochvila leads us down the gloriously buttery, poppy-seed-strewn path of modern and classic Polish baking. Ms. Kratochvila, who runs a bakery in Berlin, writes meticulous recipes that deliver impressive results.\" \u003c\/b\u003e\u003ci\u003e\u003cb\u003e—New York Times\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120+ recipes from James Beard Award finalist Laurel Kratochvila.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003ePoland’s distinctive baking culture is a product of its rich and complicated history, from the World Wars to the rise of Communism to the cultural exchange that inevitably happens to a country with seven neighbors and endless migration. Step into the Polish piekarnia (bakery) and be greeted by an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves.\u003cbr\u003e\u003cbr\u003e In this repertoire-expanding baking book, \u003cb\u003eAmerican-born, Berlin-based baker and 2023 James Beard Award finalist \u003c\/b\u003eLaurel Kratochvila brings you more than\u003cb\u003e 120 familiar and inventive treasures—innovative recipes of her own and from pioneering Polish bakers\u003c\/b\u003e, including: \u003cul\u003e\n\u003cli\u003e Horseradish, Beet, and Summer Greens Bialys \u003c\/li\u003e\n\u003cli\u003e Sunflower Rye Loaf \u003c\/li\u003e\n\u003cli\u003e Plum Butter Carnival Donuts   \u003c\/li\u003e\n\u003cli\u003e Rano Piekarnia’s Summer Bilberry Buns \u003c\/li\u003e\n\u003cli\u003e Chocolate and Whipped Cream Warsaw Cake \u003c\/li\u003e\n\u003cli\u003e Karpatka (Cream and Choux Cake) \u003c\/li\u003e\n\u003cli\u003e Soft Iced Toruń Gingerbread \u003c\/li\u003e\n\u003cli\u003e Rose and Almond Jewel Rugelach \u003c\/li\u003e\n\u003cli\u003e Twisted Krakow Bagels \u003c\/li\u003e\n\u003cli\u003e Sauerkraut and Mushroom Rolls \u003c\/li\u003e\n\u003cli\u003e And much more. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cb\u003eVivid storytelling and fascinating historical details illuminate each recipe’s significance:\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eIf you want to start a fight with a French person, tell them that baba au rhum is Polish. In the eighteenth century, while exiled in France, Polish King Stanislaw I sent a dry babka back to the kitchen, spurring his pastry chef to soak it in sweetened alcohol to everyone’s delight—and thus, the emblematic French dessert was born in a Polish court.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBeautiful photography makes it feel as if you're right there\u003c\/b\u003e beside Laurel, stepping into a warm bakery on a cold winter's day, picking baskets of wild bilberries in July, and biting into a soft yeasted bun, jammy strawberries oozing down your chin.\u003cb\u003e Cheesecakes, wafer cookies, gingerbread, country loaves\u003c\/b\u003e: These recipes aren't just for those curious about the new wave of Polish bakeries or nostalgic for the old-world treats or Jewish delights of their childhood—they're for any home baker looking to fill their cookie jars and bread boxes with inspiration.","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":54799623979352,"sku":"9781797232096","price":32.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0278\/1295\/4195\/files\/9781797232096.jpg?v=1777943720","url":"https:\/\/agendabookshop.com\/products\/dobre-dobre","provider":"Agenda Bookshop","version":"1.0","type":"link"}