The Best of Czech Cooking

by Peter Trnka

Now expanded with 3 new chapters on Pork, Mushrooms, and Drinks, this popular Hippocrene cookbook is better than ever. Czech cuisine emphasizes delicious soups, salads, dumplings, hearty meat dishes, vegetables and desserts, with recipes that rely on the subtle flavours of fresh ingredients. This new edition includes Vepro-knedlo-zelo -- a classic dish of pork, cabbage and dumplings; an informative chapter about gathering, storing and using wild mushrooms; and a section on apertifis, wine and beers, including the world-famous Czech Pilsner Urquell beer.

Genres: Cookbooks, Cooking

403 pages, Hardcover

First published September 1, 1996

Reviews

[Bryn · Rating 4 out of 5]

I will come back and change the rating if the things I cook turn out to taste terrible, but there are lots of recipes, they seem easy to follow even when the final product is fairly complex, and I appreciated the personal stories and fairly wide range of dishes.

[Dray · Rating 3 out of 5]

Pretty straight forward book about Czech cuisine. The intro chapter info does a good job of setting the context for the use of ingredients.

[The Wicked · Rating 4 out of 5]

I enjoy the recipes in this book, but they are very fattening. It is not for people looking for healthier meals. Most recipes call for a great deal of butter - and there is really no way to cut it down without losing some of the essence of the dish. That being said, these recipes make excellent comfort food. Recommended recipes include: Chicken Paprikash, Veal Cutlets and Horseradish Sauce and I am looking forward to making the Baked Doughnuts with various fillings.