This cookbook features nearly 100 easy-to-follow Slovak recipes, including such favourites as caraway seed soup, stuffed peppers, braided bread, and Christmas dumplings. All the recipes are adapted for the North American kitchen.
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Most Helpful Customer Reviews
16 of 16 people found the following review helpful:
4.0 out of 5 stars
Good Peasant Food,
By A Reviewer (DeWitt, Iowa United States) - See all my reviews
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This review is from: The Best of Slovak Cooking (New Hippocrene Original Cookbooks) (Hardcover)
I must disagree with the reviewer from Amsterdam. I think this is quite a good cookbook. Though, if you're expecting Nouvelle Cuisine or modern fusion cooking, you will be disappointed. Slovak cooking is, at its heart, peasant food: hearty, filling, and unsophisticated...but good! Pirohy, dumplings, stuffed cabbages, pork dishes, poppy seed and nut rolls, and mushroom soup flavored with sauerkraut juice take me back to my Slovak grandfather's kitchen (my grandfather used dried wild mushrooms in his soup). My one criticism of the book is that, aside from the brief introduction, it contains no information on the cultural context of the recipes. Some personal anecdotes from the authors, and a bit more on the food traditions of Slovakia would be welcome.
0 of 1 people found the following review helpful:
1.0 out of 5 stars
The Best of Slovak Cooking,
This review is from: The Best of Slovak Cooking (New Hippocrene Original Cookbooks) (Hardcover)
If the author thinks this is the best of Slovak cooking he has not eaten great Slovak food. Sorry, I consider this book a waste of money.
3 of 6 people found the following review helpful:
2.0 out of 5 stars
not very good,
By GAGNAIRE (Lyon, France) - See all my reviews
This review is from: The Best of Slovak Cooking (New Hippocrene Original Cookbooks) (Hardcover)
This is not the best cooking book I have ever seen, there are not pictures at all, and some meal might be particular to the authors area in slovakia , the introduction starts with saying from slovak people, which is unknown from my girlfriend who is slovak... When I read this book, I felt like it was written very quickly, it does not seems to be written from someone who got the receipies from his grandmother. However, it gives a good overview of what they eat, I recommend the cabage soup, mnam !!!
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Inside This Book
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First Sentence:
Zaprazka (pronounced za-prrash-ka) is a soup thickener, and much more. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
spray shortening, cups flour dash New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Zaprazka (pronounced za-prrash-ka) is a soup thickener, and much more. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
spray shortening, cups flour dash New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 16
books:
See all 16 books this book cites
3
books
cite this book:
- The Best of Polish Cooking by Karen West in Back Matter
- The Art of Hungarian Cooking: Revised Edition (Hippocrene International Cookbook Classics) by Paula P. Bennett in Back Matter
- Polish Heritage Cookery: A Hippocrene Original Cookbook by Robert Strybel in Back Matter
- Celtic Cookbook by Helen Smith-Twiddy in Back Matter
- The Art of Irish Cooking (Hippocrene International Cooking Classics) by Monica Sheridan in Back Matter
See all 16 books this book cites
- The Art of Hungarian Cooking: Revised Edition (Hippocrene International Cookbook Classics) by Paula P. Bennett in Front Matter
- The Best of Czech Cooking (Hippocrene International Cookbook Series) by Peter Trnka 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
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