It is salty like pickles, herring and salt from the Wieliczka Salt Mine, sour like fresh apples, bitter like offal, black tea and herbs, and spicy like horseradish. You will find the umami taste in meat, fish and mushroom dishes and taste sweetness in delicious treats, aromatic honey and Polish hospitality. Polish Culinary Paths is an invitation to a journey through the Polish culinary paths.

"Polish Culinary Paths" has been published in English, Chinese, Japanese, Korean and Vietnamese. It was highly appreciated by the critics and readers around the globe and it has received the following awards: double Grand Prix in the Gourmand World Cookbook Awards, Prix de la Littérature Gastronomique, Chinese Diamond Cuisine Award and Polish Magellan Award.

Magdalena Tomaszewska-Bolałek - the author researches the history of world cuisines, food anthropology, food diplomacy and food tourism. She has been popularizing food culture through meetings, lectures and cooking workshops.

The book is available through the issuu.com site

https://issuu.com/msz.gov.pl/docs/polish_culinary_paths

Source and credits to Ministry of Foreign Affairs of Republic of Poland