Perfect Pierogi Recipes Paperback – January 16, 2013

this book has a lot of recipes, I have made a few from it... very good and easy to follow.

Here in western PA I grew up eating savory pierogi several nights a week. Having to move to the south, never could find any in the store or homemade.This book is very clear and easy to understand, and with so many dough recipes and fillings. There is one for breakfast, lunch, dinner and desert...While I only read non-fiction books, I read cookbooks for recipes that are long forgotten or of a different culture.It is my opinion you could open a restaurant using this book and its recipes. The font and type is easy on the eyes and sentence structure is great for following direction.Thank you!!!

A good book and very easy to read and follow. I'm very much looking forward to trying court all these recipes like my grandmother used to make. My one wish is that there were pictures to go with the recipes.

I was hoping to find a filling recipe that our church used. It was for cheese filled pyroghy. I’m not sure if they used cottage cheese, ricotta or Farmers cheese. If it was cottage it was put in cheese cloth to remove virtually all of the moisture.In general I don’t think the author missed very much! There are several dough recipes, filling recipes and even topping recipes that I have never imagined or knew existed.This book is well worth buying! It’s large font is easy to read as well as clear cut instructions.I’ve been trying to duplicate the dough recipe from our parish who sells them. I know over the years they have changed their recipe to cut costs. I’ve pretty much tried every dough recipe the author has written and I’m very close to mastering the one I am looking for.I’ve bought several Pierogi books over the years but I’m happiest with this book and think you will be also.

I have a fond memory of the pierogi's my grandmother used to make. I have not learned the recipe before she passed away, and my own attempts did not quite replicate her flavors. I enjoyed this book as the author shares preparation methods used by both her mother and grandmother (they used slightly different techniques) as well as her own techniques using modern tools. Her instructions are clear and detailed.The author of this book provides both traditional pierogi' fillings as well as her own fillings using contemporary flavorings. The recipes include ten different dough recipes (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional topping and 2 contemporary toppings. In addition the book includes 9 compound butter toppings and 6 sauces, 15 traditional toppings and 10 contemporary toppings. Some of them are suggestions rather than recipes.Even though the cabbage pierogi tasted somewhat different from my grandmother's I enjoyed them (I think my grandmother did not use cream cheese I think she used sour cream instead), mushroom pierogies were just like hers (I used portabello mushrooms).Ali Julia review

I love this book for its clear descriptions: varieties of cheese for a particular recipe, type of potato, etc. as well as the numerous variations of dough and fillings. Even someone who has never made scratch pierogi should be able to succeed by following the recipes. Some are more traditional, others contemporary. Personally, I'm most interested in the traditional recipes, trying to find the tweak that will make mine outstanding. The dough varieties offer something new to try! Even toppings recipes are included.Some readers will love the large print that makes this book more accessible. The author's pierogi history stories are charming. This book is a bargain. I made a traditional recipe for Easter and everyone was wowed!!! I can't wait to try more recipes.

I bought this book after "taking a look inside" and looking at some of the reviews. As it turns out, there are no photographs in this booklet (pamphlet?).The recipes reminded me of my mother's pierogi - both dough and filling. They sounded authentic and while the book is advertised as 196 pages, I presumed there would be more kinds of authentic / tradition pierogi filling that I see in the cooking magazines.As it turns out, this book is published with an extremely large font, 20 pt or so, and many recipes continue on to the next page just to end with simple sentences, "Proceed with the remaining dough and filling...", leaving the rest of the page blank.Although the price of the book is affordable, if the publisher decided to cut corners by using a smaller font-size, they would have saved many pages and likewise reduced the publication costs of this book.If you just want plain and basic pierogis, maybe this book is for you. Again, my gripe is with the publisher and not the author.As it turns out, the product description is very misleading this go-round. 196 pages of pierogi recipes? Not so fast.