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.
The Best of Czech Cooking
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Book Description
Editorial Reviews
About the Author
Peter Trnka
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Most Helpful Customer Reviews
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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Inside This Book
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First Sentence:
Czech meals often begin with soup but something simple may come before: a little smoked meat, for example, with some pickles or capers and sliced, sweet onion. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
carp fillets salt, check the seasonings for salt, pound veal cutlets salt, small celeriac, serve with dumplings, teaspoon marjoram salt, season with additional salt, carp steaks, goose pieces, serve sprinkled with parsley, small salad bowl, heat the lard, crushed caraway seeds, cup dry white wine juice, small sweet onion, hot cooking liquid, pork chops salt, pounds stewing beef, small parsnips, sliced fine, slices dark bread, freshly ground black pepper, milk mushrooms, low boil, large frying pan Key Phrases - Capitalized Phrases (CAPs): (learn more)
Czech Republic, Pilsner Urquell, Karlovy Vary, Christmas Eve, Lamb Braised, North America New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Czech meals often begin with soup but something simple may come before: a little smoked meat, for example, with some pickles or capers and sliced, sweet onion. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
carp fillets salt, check the seasonings for salt, pound veal cutlets salt, small celeriac, serve with dumplings, teaspoon marjoram salt, season with additional salt, carp steaks, goose pieces, serve sprinkled with parsley, small salad bowl, heat the lard, crushed caraway seeds, cup dry white wine juice, small sweet onion, hot cooking liquid, pork chops salt, pounds stewing beef, small parsnips, sliced fine, slices dark bread, freshly ground black pepper, milk mushrooms, low boil, large frying pan Key Phrases - Capitalized Phrases (CAPs): (learn more)
Czech Republic, Pilsner Urquell, Karlovy Vary, Christmas Eve, Lamb Braised, North America New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 7
books:
See all 7 books this book cites
6
books
cite this book:
See all 6 books citing this book
- Hungarian Cookbook, Old World Recipes for New World Cooks (Hippocrene Cookbook Library) by Yolanda Nagy Fintor in Back Matter
- The Best of Polish Cooking by Karen West in Back Matter
- The Best of Slovak Cooking (New Hippocrene Original Cookbooks) by Sylvia Galova-Lorinc in Back Matter
- Czech Phrasebook (Hippocrene Language Studies) by Nina Trnka in Back Matter
- Eastern Europe (Library of Nations) by the editors of Time-Life Books in Front Matter
See all 7 books this book cites
- The Art of Uzbek Cooking (Hippocrene International Cookbooks) by Lynn Visson in Back Matter
- The Art of Hungarian Cooking: Revised Edition (Hippocrene International Cookbook Classics) by Paula P. Bennett in Front Matter
- The Best of Slovak Cooking (New Hippocrene Original Cookbooks) by Sylvia Galova-Lorinc in Back Matter
- Hungarian Cookbook: Old World Recipes for New World Cooks (Hippocrene International Cookbooks) by Yolanda Nagy Fintor in Back Matter
- All Along the Rhine: Recipes, Wine and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland by Kay Shaw Nelson in Back Matter
See all 6 books citing this book
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