The oldest polish cookbook

The oldest polish cookbook was published in 1682. It was written by Stanisław Czerniecki, master chef in the noble house of Lubomirski family. "Compendium ferculorum albo zebranie potraw" gives us insight in the traditional old polish cuisine. The author claims that polish cookery characterizes:

• use of spices (saffron, ginger, cloves, coriader, pepper) in large quanities that gave hot, spicy taste to dishes
• combining sour (vinegar) and sweet (sugar) flavors in one dish
• use of beer and beer vinegar in contradiction to wine that Czerniecki rejected 
• Czerniecki also mentioned that one should use raisins only in dishes that are sweet 
• and that one shouldnt use bread crumbs for every dish because it makes every dish taste the same
• we can see that bread, soups and pork were not popular among noblemen back then
• they ate lots of wild game, wild birds, beef, mutton, capons and since large quanity of fasts lots of fish dishes,

The book became very popular for next hundred years. It had lots of editions, some with changes and new recipes. But here is the mystery. If the book was so popular why no other new cookbooks appeared in print? That question is hard to answer. And I dont feel like guessing. Still this book is very solid example of baroque polish cuisine. Considering polish traditionality though, we can assume that this cuisine wasnt much different in elder medieval ages.