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This book is all about the "good stuff." Don't judge this book by it's size. When you are Czech on both sides of the family you get a pretty good idea what's good Czech food and what isn't. When it comes to good and genuine Czech food, it's huge. I grew up eating Czech food,which is why nobody has ever called me "skinny". But seriously, this is the food I grew up with prepared by my Grandma and all her friends.
Very rarely will they miss the boat on a particular cuisine. The most interesting part of the book for me was the cultural notes in the beginning, especially where the Czech settlements are in the U.S. There were many blank pages labelled "Notes" as well as the lyrics to the Czech and Slovak national anthems and pages of Czech proverbs. It was *very* interesting to know that any St.
I've raved about Penfield Books' spiral-bound cookbooks before and they have done it again with "Cherished Czech Recipes." I recommend these tiny treasures of culinary joy for two main reasons: They're affordable (at $6.95, you just cannot beat the price) and the recipes look and certainly taste authentic (even if you've never tasted that country's cuisine before in your life). Their books are definitely worth the investment and this volume is no exception. Surely there must be more interesting and tasty recipes to have included here.But, in all, Penfield's cookbooks are among the best around. As an added plus, the books aren't padded with extraneous culinary terminology that is more geared for experts and hardcore foodies.From this volume, I made the Bohemian Rye Bread (but I took the chump's way out and substituted butter in place of the lard), the white bread, and the goulash.
John Nepomuk churches are primarily Czech congregations, as there is such a church located in Philadelphia right around the corner from where my maternal grandfather used to live.A very minor gripe I have with this offering is the twenty-plus pages of filler material in the back of the book. - Donna Di Giacomo I've actually made the goulash twice and it turned out better the second time and is now one of my favorite dishes to make and eat (note: if you don't want to use catsup, try tomato sauce). that can be found on page 5.
Provides a window into the kitchen culture of eastern Europe. This is a neat little volume that contains several of the old recipes which had been alluding me for years.Easy to understand and follow directions. Small enough to keep handy in a kitchen drawer.
Thank you again. Thank you. A great cookbook, I wish it was bigger and had more recipes.
I probably won't make anything with Pig Snouts, Brains, or Cheeks, but you never know. Why, make hash, of course. A lot of interesting recipes in this little book, and many of them, including Christmas recipes look pretty tasty.
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