3 of 3 people found the following review helpful:
5.0 out of 5 stars
A GREAT INTRODUCTION TO AN EXOTIC CUISINE, June 30, 2009
My passion for all things Czech, and for cooking, led me to purchase this book. I am glad to report that it more than meets my expectations. What I find fascinating is to learn how to cook dishes that are not part of American standard fare--the recipes for game, or animal parts which are not part of our diet. Clear concise instructions. A welcome addition to my cookbook library!
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2 of 2 people found the following review helpful:
5.0 out of 5 stars
Great Book, Great Receipes, May 27, 2010
This review is from: Czech Cuisine (Hardcover)
If your into Good old fashion czech cooking or just want to try something new this
is a good start.
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2 of 2 people found the following review helpful:
3.0 out of 5 stars
Czech Cuisine..., November 10, 2009
This review is from: Czech Cuisine (Hardcover)
I downgraded this book to three stars because there is considerable frustration with the recipes and I can only imagine it would be worse for somebody with less experience with Czech cuisine.
I found this book on the shelves of a antique store/flea market. I'm always on the lookout for Czech cookbooks because my husband is from the Czech Republic and is always complaining about America's lack of yummy pastries and cakes that he remembers from his homeland. However, near as I can tell from visiting the in-laws, Czechs don't really use recipes--I think they just add stuff till it seems right.
Since poppy seeds are his favorite, the first thing I tried was poppy seed cake. Nowhere in the recipe did it tell you the size of the pan required, nor did it tell you how thick to roll/pat out the dough. There is no picture or description to give you any idea of how this is supposed to look. How my husband thought it should be made didn't really make sense with the consistency of the dough and filling. After it was all cooked, it tasted good--though my husband recommended more sugar in the filling (the recipe called for "some sugar"). Both my husband and I have worked as professional cooks for many years, and both of us have found many of the recipes in this book frustrating.
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