by Joza Brizova & Maryna Klimentova

This book presents some of the most popular Czech dishes. Czech cooking has always been rather filling. But today's emphasis on diet and nutrition means that we now eat fewer dumplings and leaner meats. This is not to say that pork, dumplings and sauerkraut, or tenderloin with sour cream sauce, are no longer favorites.  Nor does it imply fewer recipes for poultry.  Potatoes are our second staple and we know many ways to prepare them.  Picking mushrooms has become a national sport and there are many ways of preparing, not just using them as flavoring.
The greatest surprise for foreign visitors are our desserts.  There is an unexpected variety that ranges from plain pancakes and sugar buns to elaborate pastries and excellent gateaus.  In fact, each season and holiday has its own traditional desserts.  We will describe their preparations carefully so that you can prepare them successfully.  We wish you "bon appetit".
Beautifully illustrated with valuable information on traditions and customs. Printed in Czech Republic