This book is a very good introduction to Czech cuisine, which is similar in many to other cuisines of Central Europe, but which also boasts many unique dishes. It is known for its hearty meat dishes, delicious soups, dumplings and desserts.
Peter Trnka's cookbook contains 240 relatively easy-to-prepare Czech recipes, featuring a very wide variety of dishes. The recipes are divided into twelve chapters:
6. Beef and Veal
8. Lamb and Game
9. Vegetables and Dumplings
12. Beers, Wines, and Spirits
At the end the book, readers will find a convenient alphabetical index of all recipes presented by the author.