Food from the Heart: Desserts from Poland
By Qian Leung
Andy Lynes of The Telegraph tells readers why not all those annual lists of ‘top restaurants of the year’ and the like ostracises some of the best produce-driven and honestly-cooked food that have not received their due recognition. “What I fundamentally disagree with is the false hierarchy created by the rating systems employed by the guides, which places modernist and haute cuisine on a pedestal above all other styles and which relegates traditional cooking to the lower leagues simply because they don't extend meals into four-hour marathons of guess-the-ingredient.
By Qian Leung
