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.