In 1913, a young Polish couple crossed the ocean aboard a ship and arrived in America in search of a better life. Since that time... they still make an effort to remain close. One such effort is evident in their recently published family cookbook called "Flavors of the Generations."

(ARA) – In 1913, a young Polish couple crossed the ocean aboard a ship and arrived in America in search of a better life. Since that time, four generations of Lyczak, Pilck and Grywalsky offspring have grown and thrived in the United States, and although many miles separate the family members today, they still make an effort to remain close. One such effort is evident in their recently published family cookbook called “Flavors of the Generations.”

Sandy Broom is one of the “baby boomers” from the family. She initiated the cookbook and coordinated the project with G&R Publishing in Waverly, Iowa. Broom hopes it will preserve a piece of her family’s history in a permanent way.

“All the cousins in my generation of our family developed a special bond as we grew up together and heard the family stories,” she says. “We want our children and grandchildren to share those bonds too.”

Across the melting pot of America, families are self-publishing cookbooks that celebrate their family’s unique culinary heritage. Generations come together to contribute recipes for favorite dishes rich in tradition, sentiment and cultural significance.

For this family, like many others, holidays and family gatherings have often centered around meals and traditional ethnic foods. As the generations spent time together, crowded around a huge table at grandma’s house, the older members told stories and shared important family traditions. Laughter and a warm sense of belonging mingled with the delicious aromas of home cooking wafting from the kitchen.

Flipping through the pages of the family cookbook offers a touching glimpse into that kitchen and brings back fond memories for the whole family.

“Some of the traditional Polish foods were only prepared and eaten at Christmas or Easter and they were truly comfort foods,” Broom says. The cookbook preserves in print these old traditional recipes that had been handed down verbally from mother to daughter through the years, such as Christmas Eve Hubi Soup and Paska (Easter bread).

But the cookbook also includes modern, easy-to-use recipes for today’s busy families. Family members shared all their favorite recipes so the dishes in the book truly span the generations and keep up with today’s changing lifestyles.

With the help of G&R Publishing, the book is also a historical scrapbook. At the front of the book, Broom included a family tree covering eight generations and important highlights of the family’s history, written in story form.

“We dedicated the cookbook to the memory of our matriarch, Apolonia Lyczak Pilck Grywalsky and all of the other relatives who helped create our family traditions,” she says. The back pages feature memorials with photos to pay tribute to loved ones who were the backbone of the family through the years. Broom hopes these extra features will help the younger children and grandchildren learn about and hold onto their family roots.

The group considered compiling the family history and recipes in a simple pamphlet to share at their triennial family reunion, but they decided a professional cookbook would be a more lasting and meaningful tribute to their heritage. Broom sees the book as a practical keepsake that will be used regularly for everyday meal preparation. Each time family members look at the photos or create each other’s favorite dishes in their own kitchens, their sense of family connections is reinforced.

G&R Publishing has helped customers create custom cookbooks for families, churches, schools, nonprofit groups, businesses and fundraisers for 35 years. “I had checked out other companies,” says Broom, “but G&R was the most affordable and they were the only ones willing to put together the book we really wanted. They were so helpful and willing to make it work for our family.”

Broom says that the cookbooks will be circulated at their upcoming family reunion and she’s sure they’ll be a big hit. The proceeds from the sale of the book will be used to cover the costs of this reunion and future ones, ensuring that family bonds can continue to grow strong. Besides using the book for everyday cooking, she envisions youngsters even using it as a resource for school projects on their family history.

“I am confident that ‘Flavors of the Generations’ will help preserve our humble beginnings and keep our family connected as we reminisce and cook together across the miles,” she says.

For more information on custom cookbooks for families, visit www.gandrpublishing.com , or call (800) 383-1679.

Polish Meatballs
(Submitted by Janet Prymas for the “Flavors of the Generations” cookbook)

11/2 pounds ground beef
1 clove garlic
1 medium onion, chopped
3/4 cup uncooked rice
1 egg
1 teaspoon salt
Pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon caraway seeds
1 medium can or jar sauerkraut, rinsed and drained

Combine all ingredients, except caraway seeds and sauerkraut. Form small balls and brown in light oil. Reduce heat, cover with sauerkraut and caraway seeds. Cook slowly for one hour.

Courtesy of ARA Content

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Southern hostess Paula Deen, known as the “Queen of Southern Cuisine” burst on the food television scene in 2001 when she filmed a pilot called “Afternoon Tea Party” in 2001. In November 2002, the Food Network found a place in its regular schedule for her trademark hit show, “Paula’s Home Cooking.” Recipes from the show can be found on Paula Deen’s web site and on the Food Network’s site.

Paula’s Early Years

Paula’s overnight success on “Paula’s Home Cooking,” making recipes she has been working with all her life, followed many years of work in the restaurant, cookbook, and catering business. With her sons Jamie and Bobby, who often help cook recipes on “Paula’s Home Cooking,” Paula Deen owns and operates a successful restaurant, The Lady & Sons, in Savannah, Georgia.

Paula had a tragic early life, losing both her parents to death when she was 23 years old, and coping with bouts of agoraphobia while she struggled to make ends meet as a bank teller.

The 1990s

In 1989, after divorcing her first husband, Paula transformed her home cooking recipes into a catering business called The Bag Lady. She made sandwiches and other potable dishes, which Jamie and Bobby delivered to keep the business growing.

The Savannah catering business was extraordinarily popular, and in 1996 the catering business grew into the popular Lady & Sons restaurant, which popular newspaper USA Today named “International Meal of the Year” in 1999. Paula’s home cooking, along with recipes for Southern dishes like cheesy meat loaf, hoecakes, and garlic cheese biscuits, made the restaurant a perennial favorite with Southerners.

Cookbook Author

Paula incorporated her home cooking recipes in several cookbooks, notably “The Lady & Sons Savannah Country Cooking” and “The Lady & Sons Savannah Country Cooking 2.” She has since published two more cookbooks. In addition to her appearances on the Food Network, she has appeared many times on QVC and even on the Oprah Winfrey Show.

In 2007, Paula Deen published her autobiography, “It Ain’t All About The Cookin’.” The Food Network has also aired a video biography of Paula Deen on its biography series, Chefography.

Television and Film Star

In 2005, Paula Deen made he film debut in the Kirsten Dunst, Orlando Bloom “Elizabethtown,” playing a character much like herself in real life. The Food Network created a special presentation, “Paula Goes Hollywood” to commemorate her success.

Since 2005, Paula has filmed “Paula’s Home Cooking” and prepared recipes for the show, from her lakeside Savannah home.

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Vegan Fusion World Cuisine is now available worldwide in a soft cover edition.

Kauai, HI (PRWEB) December 13, 2007 — ”Vegan Fusion World Cuisine,” winner of 9 international awards including “Best Vegetarian Cookbook in the USA,” is now available worldwide in a soft cover edition.

More than a cookbook, ”Vegan Fusion World Cuisine” is a transcendent, gorgeously illustrated, work of art with tantalizing dishes that form the cornerstone of a healthy and vibrant lifestyle. Celebrity chef Rocco DiSpirito’s choice for “Best Vegetarian Cookbook” includes a powerful call to action from Dr. Jane Goodall and endorsements from Deepak Chopra, Pierce Brosnan and John Robbins.

In addition to over 200 world class recipes, this one of a kind cookbook from the chefs of the internationally acclaimed Blossoming Lotus Restaurant on the island of Kauai, is filled with inspirational quotes, and loads of resources, practical tips and techniques for an enlightened lifestyle. Proving that enticing vegetarian meals, beautifully presented, are easy and satisfying each recipe includes simple, well-detailed instructions and mouth-watering photographs.

The authors, chef Mark Reinfeld, and entrepreneur Bo Rinaldi popularized the innovative fusion of international cultures and healthy gourmet cookery, which is the signature of the Blossoming Lotus Restaurant. Their upcoming book, “The Complete Idiot’s Guide to Eating Raw,” is due to be released in July of 2008. Already receiving rave reviews, Woody Harrelson, with his characteristic wit, declares that the “recipes are so good you may want to eat this book.”

”Vegan Fusion World Cuisine” is a classic work that delivers on its promise to enrich the mind, body and spirit. Whether vegetarian, vegan, or somewhere in-between, Vegan Fusion World Cuisine is a kitchen bookshelf essential that will boost your health, increase your energy, and open your mind to the endless possibilities of healthy food preparation. It’s delicious.

Recognized as one of the most “innovative and trailblazing chefs in America,” Mark Reinfeld, winner of the prestigious Platinum Carrot Award for Raw Foods, is available for interviews. Please contact: Nancy Sayles The Sayles Organization
(818) 999-9571 nsayles@socal.rr.com

”Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours” – Mark Reinfeld, Bo Rinaldi and Jane Goodall (foreword) – Beaufort Books – Available at Amazon.com, Barnes & Noble, Borders, and major retailers.

To view award-winning video: Blossoming Lotus Restaurant, Kauai,HI
Click here:
http://www.crackle.com/c/Travel/Veg_TV_On_the_Road_in_Kauai/2088738

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