Another illustrious chef joins the ranks of chef-author in the city of Chicago, and critics are already calling the work a Midwestern classic.

Michael Baruch, formally of Le Francais, Lake Point Tower Club, Jovans, Le Perroquet, and Café Provencal, has returned to his northwest side roots and has written and published The New Polish Cuisine. Mike draws from his classical training and ethnic background to show Polish food in a new light with complete recipes, stunning pictures, and some surprisingly heart healthy ethnic comfort food.

The New Polish Cuisine is a superb collection of never-before published original recipes that the chef has reinvented for the American palate. This book is a true visual masterpiece that accentuates the body and soul of Polish American Cooking. This first volume in a series will undoubtedly touch the heartstrings of cooks for generations to come.