Product Description

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.

Product Details

• Amazon Sales Rank: #996585 in Books
• Published on: 2000-12-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 403 pages

About the Author
Peter Trnka

Customer Reviews

How mother did it!
N.B. The "expanded edition" has the excellent chapter on pork cooking which was omitted by author's oversight from the first edition. Many of the recipies are known to me from my mother's repertoire of delicious and authentic dishes, and are accurate, practical and very tempting. This book is beautifully written so that you can almost taste the food. It is also well laid out. The advice and comments are highly encouraging to a novice and useful even to the most experienced cook. They allow for variation to suit availability of products and personal preferences. I would like to have seen some additional recipes - e.g. dill soup and sukrovy (sweet christmas short pastry biscuits, of which there are many kinds). Also a bit of detail about other types of boletus (ryp, kremenac). Some comment on beers other than Pilner Urquell (e.g. Staropramen) and what to do if you can't get tvaroch (here called farmer cheese) would be useful next time - but don't wait. Buy it or give it!

Real Czech cooking without pork? Unimaginable!
The major handicap of this book is the almost complete lack of pork dishes, so typical and essential in Bohemian and Moravian cooking. More or less authentic Czech sausages and hams may be hard to come by in the US, but is there a shortage of pork meat? So, the book misses a major part of the better dishes that Czech cooking has to offer. I would advise the editors of Hippocrene Books to check the subjects in their publications a little bit more carefully.

Brought a little taste of Prague home
I love big hearty tasty food and after a week in Prague I was hooked especially on venison and boar (hungry just thinking about it) so I had to buy a Czech cook book and I am very very happy with it, OK so some of the recipies in here involve ingredients not necessarily easily available in Cumbria, but I guess like some much other traditional cookery one of the main ideas is, use what is handy! I must say that the goulash recipe in here is awesome, unlike some Hungarian recipes it isn't blasted into oblivion by 13 cloves of garlic and most meats work in it exceptionally well. I think its a great book for trying something new or bringing back happy memories of waddling accross a beautiful city after a very pleasant meal and some awesome local beer.