European University Institute Library

Compendium ferculorum or Collection of dishes, Stanisław Czerniecki ; Edited by Jarosław Dumanowski ; in collaboration with Magdalena Spychaj ; Translated by Agnieszka Czuchra, Maciej Czuchra

eng

Includes bibliographical references and index

illustrations

index present

non fiction

Compendium ferculorum or Collection of dishes

bibliography

1050147735

Stanisław Czerniecki ; Edited by Jarosław Dumanowski ; in collaboration with Magdalena Spychaj ; Translated by Agnieszka Czuchra, Maciej Czuchra

Monumenta Poloniae Culinaria, vol. 1

We present the reader with a translation of the oldest Polish cookbook - Compendium ferculorum or Collection Of Dishes, written by Stanislaw Czarniecki, the Master Cook to the Voivode of Krakow, Prince Aleksander Michal Lubomirski, and published in Krakow in 1682. It is an extraordinary work which describes a cuisine that not only is completely different from the modern, but which also greatly departs from the popular perception of Polish cuisine and its history. "Amidst all of human qualities, people's nature also equips them with this attribute that they enjoy all sorts of flavours, not solely due to their appetites, but also due to their proficiency, skill and knowledge." With these words Stanislaw Czarniecki begins his great work. This collection of culinary recipes is also a fascinating account of Poland under the rule of the famous King Jan III Sobieski. The author talks not only about now long forgotten ingredients, an extraordinary variety of dishes and comestibles, strict Catholic fasting practices and baroque taste. the cuisine presented in Czarniecki's book gives us a glimpse into the clash of French culture and fashion with local traditions whose roots reach as far back as the Middle Ages. Czarniecki sincerely abhorred French cooks and lavished praise on "imperial cuisine". While regarding Polish culinary art to be the best in the world, he nevertheless eagerly followed fashionable recommendations of French chefs. In 1676 Czarniecki received knighthood from the hands of King Jan III Sobieski, the founder of the renowned Wilanow Palace. Proudly sporting the Polish national costume, enamoured of the Orient and married to a French lady, the king took delight in French cuisine and, amongst the many books in his library, he possessed a first edition copy of "Le cuisine francois" from 1651: the cookery book which established the foundations of the "haute cuisine". --, Provided by publisher

Collection of dishes