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Czech Cooking Soups and Goulash [Kindle Edition]

Jana Mladek
3.7 out of 5 stars  See all reviews (3 customer reviews)

Kindle Price: $4.99
 
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Book Description

Czech Cooking : 40 Traditional Soup and Goulash Recipes From The Czech Republic
Czech Cooking is a collection of recipes collected, preserved and authored by Jana Mladek, a USDA employee in food safety and vaccine development for more than decade. The recipe collection ranges from the traditional Czech recipes passed down through Bohemian ancestry or translated from antique 1800's cookbooks and adapted for American kitchens to our own original recipes with more diversity reflecting our lifestyle and new trends in Czech Cooking. This is the fourth Kindle ebook in this series. Czech Cooking volume IV contains 40 soup and goulash recipes including soup dumplings and a bohemian rye bread bowl along with conversions and substitutions used in cooking today. This is a newly revised edition with reviewers suggestions.


Product Details

  • File Size: 561 KB
  • Print Length: 49 pages
  • Publisher: Jana Mladek; 2 edition (February 9, 2012)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B0077T2EW4
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #952,287 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

3.7 out of 5 stars
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Most Helpful Customer Reviews
11 of 12 people found the following review helpful
2.0 out of 5 stars Unique Recipes but Too Rough February 13, 2012
Format:Kindle Edition|Verified Purchase
The cover picture is gorgeous (and yes, the recipe for the bread does appear to be included).

There are about 45 recipes here (I may have miscounted, but I think that's pretty close.) Some are "variations on a theme," meaning a main recipe is given and then there are instructions such as "prepare as in this, but add this and this instead." I don't have a problem with that, personally.

Several recipes are relatively new to me and several contain recipes with ingredients that may be a new experience to some American cooks - but you know what? I'd give liver dumplings a shot. I'd probably try anything listed in this book - with some reservations due to the information provided, noted below.

The first Tripe Soup recipe doesn't really give complete information on how to cook the tripe. I gather it's to be cooked on the stovetop in water, but I'm not sure.

The Fish Soup recipe says "add roe to soup when you add vegetables" but doesn't indicate where the roe is to come from. It also doesn't specify what type of fish to use.

The Mushroom and Barley soup seems to have an ingredient missing in the list, calling for 1-1/2 cups of diced cooked (something). From the instructions, I'd say it's meat, but can't be sure of what type.

There are some typos and problematic text here - some examples include bullion versus bouillon, 1/4 "rice or barely," "in placed a notice of the meat," "Marsh garlic with a pinch of salt." The Kidney soup also has a *very* unfortunate typo for the word "add" in the phrase "brown flour in 1/4 cup butter and ______ to kidneys."

Under Dumplings for Soups, the Liver Soup Dumpling instructions are confusing. "Cream butter with salt. Mix into a stiff dough. Test dough to make sure it does not stick together.
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4.0 out of 5 stars Lost recipes found May 15, 2013
Format:Kindle Edition|Verified Purchase
Czech Cooking Soups and Goulash was a very good book for unique soups and goulashes. Many of the soups recipes I had been searching for and finally found them. The Liver Egg Drops(I think that is what they were called)can be made for the Caraway Soup. It was one of my favorite soups growing up with the egg drops noodles. Not all the recipes are ones I would cook, as I dislike liver, but there are many more I can't wait to try.
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1 of 2 people found the following review helpful
5.0 out of 5 stars A quick overview through Czech cuisine January 14, 2013
Format:Kindle Edition|Verified Purchase
If you want a quick handbook for Czech typical cooking here it is. The book explain in a very simple way the traditional pillars of the Czech cooking in a very quick way but very useful.
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More About the Author

Born in Czechoslovakia, originally from Mrákotín, Vysocina, in Bohemia her family emigrated from Czechoslovakia during Prague Spring to America in 1968. The culture of food was a staple and she preserved her heritage by documenting recipes. Jana studied Molecular Biology at Auburn University in Auburn, Alabama and has worked for the USDA in food safety and vaccine development for more than decade. Jana Mladek also works as the Communication Manager for Czech-American TV which broadcasts television and an e-Radio program that brings important information about Czech culture, traditions, genealogy and events in America and the Czech Republic.
The recipe collection ranges from the traditional Czech recipes passed down through Bohemian ancestry or translated from antique 1800's cookbooks and adapted for American kitchens to our own original recipes with more diversity reflecting our lifestyle. Czech Cooking Volume I Knedlíky is the first book in the recipe series, featuring 40 Czech Dumpling (Knedlíky) recipes including bread (plain, yeast, or baking soda), potato and dessert dumplings.

janamladek@me.com

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