Back Compendium ferculorum, albo Zebranie potraw BE-X-OLD Compendium ferculorum, albo Zebranie potraw (წიგნი) Georgian Compendium ferculorum, albo zebranie potraw Polish Compendium ferculorum, albo Zebranie potraw Russian Compendium ferculorum, albo Zebranie potraw Ukrainian 菜谱集 Chinese
 Title page of the first edition, 1682 | |
| Author | Stanisław Czerniecki |
|---|---|
| Language | Polish |
| Subject | Cookbook |
| Publisher | Drukarnia Jerzego i Mikołaja Schedlów (Jerzy and Mikołaj Schedels' Print Shop), Kraków |
Publication date | 1682 |
| Publication place | Poland |
| Pages | 96 (first edition) |
Compendium ferculorum, albo Zebranie potraw (A Collection of Dishes) is a cookbook by Stanisław Czerniecki. First put in print in 1682, it is the earliest known cookery book published originally in Polish. Czerniecki wrote it in his capacity as head chef at the court of the house of Lubomirski and dedicated it to Princess Helena Tekla Lubomirska. The book contains more than 300 recipes, divided into three chapters of about 100 recipes each.
The chapters are devoted, respectively, to meat, fish and other dishes, and each concludes with a "master chef's secret". Czerniecki's cooking style, as is evident in his book, was typical for the luxuriant Polish Baroque cuisine, which still had a largely medieval outlook, but was gradually succumbing to novel culinary ideas coming from France. It was characterized by generous use of vinegar, sugar and exotic spices, as well as preference for spectacle over thrift.
The book was republished several times during the 18th and 19th centuries, sometimes under new titles, and had an important impact on the development of Polish cuisine. It also served as an inspiration for the portrayal of an Old Polish banquet in Pan Tadeusz, the Polish national epic.