The Best of Czech Cooking (Hippocrene International Cookbooks)

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9780781808057: The Best of Czech Cooking (Hippocrene International Cookbooks)
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The Czech culinary tradition relies on subtle flavours and fresh ingredients. This recipe book as been revised and updated with three new chapters: Pork, Mushrooms and Drinks. The pork chapter includes Vepro-knedlo-zelo, a classic dish of roast pork, cabbage and dumplings.

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The Best of Czech Cooking is an excellent introduction to the dishes that form the basis of Czech cuisine. While meat dishes are most often the centerpiece of Czech meals, a variety of delicious soups, salads, dumplings, vegetables, and desserts are also popular, and all the recipes rely heavily on the subtle flavors of fresh quality ingredients - spices are used sparingly. Although similar to the cuisines of Russia, Hungary and Poland, Czech cooking is unique and distinguished primarily by its use of large savory dumplings which are sliced like bread before serving. It is a cuisine at once practical and elegant. Dishes featuring locally available produce (especially parsnips, celeriac, carrots and potatoes) and those which make good use of meats and game (including organ meats) are combined to create mouthwatering, multicourse meals.

About the Author:

Peter Trnka

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