New Silesian Cuisine edited by Otylia Słomczyńska and Stanisława Sochacka [1st edition].

New Silesian cuisine / edited by Otylia Słomczyńska and Stanisława Sochacka, Silesian Institute - Institute of Science and Research, Opole 1985, 1st edition, pp. 523, [1], dimensions 20.5 x 30 cm. Linen binding with pasted-on fragments of original booklet cover. Marbled paper covers [Pracownia Marmurkownia Magdalena Jurkiewicz].

Contents include Appetizers, Soups and soup side dishes, Sauces, Meat dishes, Semi-meat dishes, Cheese and egg dishes, Fish dishes, Flour, groats and dry seeds dishes, Vegetable dishes, Mushroom dishes, Cakes and cookies, Desserts, Drinks, beverages, liquors, Home-made preserves, Herbs in the kitchen. List of literature used.