by Peter Trnka
Expanded edition
While similar to the cuisines of Russia, Hungary and Poland, Czech cooking is uniquely delicious, practical and elegant. While meat dishes are most often the centerpiece of Czech meals, a variety of delicious soups, salads, dumplings, vegetables and desserts are also popular - and an the recipes rely on the subtle flavors of fresh ingredients. This favorite Hippocrene cookbook is now expanded with 3 new chapters: Pork, Mushrooms, and Drinks.
About the author:
Peter Trnka was born in Prague and lived in England, India and the U.S. before moving to Canada. E teaches philosophy at Memorial University in Newfoundland, and resides in St. John's.
