During the “Ale Pasztet!” culinary festival at Kliczków Castle, two exceptional cookbooks were promoted: the chefs’ book “Cook Like a Top Chef” and Grzegorz Sobel’s excellent volume “At the Table in Kliczków,” featuring unique court cuisine recipes dating back to the 16th century.
“It is a tasty archaeology of cuisine,” Piotr Bikont said at a meeting with journalists. “In my home library, the books written by Grzegorz Sobel take up quite a lot of space,” the culinary critic added.
For lunch, the dukes at Kliczków Castle ate veal meatballs, pâté made from marinated fieldfare stuffed with game, fresh salmon à la matelote (sailor-style), and roasted venison saddle. For dessert, they were served almond cakes, Spanish doughnuts, and butter cookies with cherry mousse.
The book “At the Table in Kliczków” reveals not only what the dukes ate for lunch. It also makes it possible to reconstruct centuries-old recipes, although the chef from Kliczków said that this is not easy and requires patience and great concentration—but the challenge is worthwhile. In Kliczków, visitors can try one of the dishes based on the old recipes: pâté made from veal sweetbreads.
Agnieszka Buch promoted a different kind of cuisine: masterful, yet simple. “The recipes in ‘Cook Like a Top Chef’ do not contain unusual ingredients; they can be prepared using what you have in your refrigerator,” said the participant in the popular cooking show. “The book contains 30 ideas for complete lunch menus: a starter, main course, dessert, and very helpful advice from chefs.”
Gifts for Readers
We have five 30% discount vouchers for the book “Cook Like a Top Chef” and two copies of “At the Table in Kliczków” for our readers, both signed by Piotr Bikont, who wrote a short introduction to Grzegorz Sobel’s book. To receive a voucher or a book, simply contact us using the contact form.
