Czech & Slovak Food and Cooking

Czech & Slovak Food and Cooking Ivana Veruzabova

The book’s subtitle is 75 Authentic Recipes from the Heart of Europe. And this is what the book is about. It presents traditional Czech and Slovak recipes in five chapters:

• Soups
• Snacks, Appetizers and Light Meals
• Fish, Meat and Game
• Sweet Mains and Vegetarian Dishes
• Desserts and Baking

Each recipe is accompanied by nutritional information and very beautiful, appetizing photographs. For all recipes, quantities are given in both metric and imperial units; or cups and spoons, where necessary.

In the introduction, the author writes concisely about the Czech and Slovak food culture and culinary customs, as well as beer and winemaking traditions. Several pages of the introduction are devoted to the classic ingredients used in the cuisines of the two countries.