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3 Reviews
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13 of 13 people found the following review helpful:
5.0 out of 5 stars
The new and expanded edition of an ethnic culinary classic
This new and expanded edition of an ethnic culinary classic provides a solid and important introduction to a cuisine which all too rarely receives its own book outside of general European cooking. Three new chapters to this edition of Peter Trnka's Best Of Czech Cooking add focus on pork, mushrooms and drinks, while the remainder is filled with Czech basics. No photos,...
Published on September 12, 2001 by Midwest Book Review
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19 of 22 people found the following review helpful:
1.0 out of 5 stars
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...
Published on August 1, 1999
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13 of 13 people found the following review helpful:
5.0 out of 5 stars
The new and expanded edition of an ethnic culinary classic,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: The Best of Czech Cooking (Hippocrene International Cookbook Series) (Hardcover)
This new and expanded edition of an ethnic culinary classic provides a solid and important introduction to a cuisine which all too rarely receives its own book outside of general European cooking. Three new chapters to this edition of Peter Trnka's Best Of Czech Cooking add focus on pork, mushrooms and drinks, while the remainder is filled with Czech basics. No photos, but the recipes are easy enough without them.
19 of 22 people found the following review helpful:
1.0 out of 5 stars
Real Czech cooking without pork? Unimaginable!,
By A Customer
This review is from: The Best of Czech Cooking (Hippocrene International Cookbook Series) (Paperback)
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.
7 of 9 people found the following review helpful:
5.0 out of 5 stars
Best of Czech Cooking... Title Says It All...,
By A Customer
This review is from: Best of Czech Cooking (Hippocrene International Cookbook Series) (Hardcover)
If you want to eat Czech Food go no further than this book. Excellent,and Brings back memories of my travels to Czech.
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The Best of Czech Cooking by Peter Trnka (Paperback - October 15, 2008)
$16.95 $11.58
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