The Czech Republic and Slovakia are noted for their hearty, wholesome meals. Czech food staples are provided principally by farmland, and include milk, cheese, livestock, wheat, fruit and root vegetables.
Featuring over 340 photographs which show both practical steps and beautiful final dishes, along with complete nutritional information for every recipe.
This is an evocative and inspiring guide to a heart-warming and traditional way of cooking.
Though the recipes are very close, the lack of correct ingredients forced the author to show substitutions that are not 100% authentic.
We’ve made many of the dishes presented in this book, and they are tasty and easy to prepare. The body of Czech meals usually consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and supplementary courses such as dessert or compote (kompot) may follow.
The best part of this cookbook – the photographs. No other Czech or Slovak cookbook even comes close.
Try some of these dishes to be transported to a Bohemian Café in the heart of the Czech Republic. And believe us, once you get the taste for Czech food, it will be hard to go back.