The Czechoslovak Cookbook
SynopsisPlot
Contained in this volume are recipes for such favorites as Garlic Soup, Creamed Fish Soup, and Rye Bread Soup. Robust meat dishes include Ginger Roast Beef, Braised Beef with Vegetables and Sour Cream, Beef Goulash, Tartar Beefsteak, Mutton with Marjoram, Veal Cutlets with Mushrooms, Stuffed Breast of Veal, Veal Paprika, Roast Pork with Capers, Braised Sweetbreads, and a variety of pates. The poultry and game chapter contains recipes for Chicken Paprika, Roast Capon, Roast Goose. Stuffed Roast Squab, Roast Hare with Sour Cream, and Leg of Venison with Red Wine.
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About this book
The Czechoslovak Cookbook by Joza Brizova is an English-language edition of the Czech cookbook Varime Zdrave Chutne a Hospodarne. It collects over 500 recipes drawn from the cooking traditions of the former Czechoslovakia, a Central European state that existed from 1918 to 1992 before splitting into the Czech Republic and Slovakia. The book covers a wide spread of dishes, from soups built on garlic, rye bread, and creamed fish to substantial meat preparations featuring beef, veal, mutton, and pork.
Meat dishes occupy a central place in the collection. Recipes include ginger roast beef, beef goulash, tartar beefsteak, mutton seasoned with marjoram, veal cutlets paired with mushrooms, stuffed breast of veal, and roast pork with capers. Braised sweetbreads and several pates round out the selection. A separate chapter covers poultry and game, with preparations for chicken paprika, roast capon, roast goose, stuffed roast squab, roast hare in sour cream, and leg of venison braised with red wine.
Sour cream, paprika, marjoram, and capers appear across many of the recipes, reflecting ingredients that have long been staples in Czech and Slovak kitchens. The book serves as a practical reference for home cooks interested in the everyday and festive food of this part of Central Europe.
