The Czechoslovak Cookbook Folk design decoration front cover, blue; red cloth over spine, blue titles. - 1979
by Joza Brizova; General Editor Charlotte Adams; Translated and adapted by Adrienna Vahala
- Used
- very good
- Hardcover
With over 500 authentic recipes, the Czechoslovak Cookbook is an excellent adaptation of a best-selling Czechoslovakian cookbook. The foods that are unique to this fascinating part of the world convey the essence of the finec uisine. Popularly priced.
Description
Standard delivery: 2 to 8 days
Details
- Title The Czechoslovak Cookbook
- Author Joza Brizova; General Editor Charlotte Adams; Translated and adapted by Adrienna Vahala
- Illustrator Lili Wronker, jacket designed by.
- Binding Folk design decoration front cover, blue; Red cloth over spine, blue titles.
- Edition 10th printing, 1965 edition, April 1979.
- Condition Used - Very Good
- Pages 282
- Volumes 1
- Language ENG
- Publisher Crown Publishers., New York.
- Date 1979
- Features Index
- Bookseller's Inventory # HW05czech1965brizova
- ISBN 9780517505472 / 0517505479
- Weight 0.97 lbs (0.44 kg)
- Dimensions 8.55 x 5.83 x 0.95 in (21.72 x 14.81 x 2.41 cm)
-
Themes
- Cultural Region: Eastern Europe
- Library of Congress subjects Cookery, Czech, Cookbooks
- Library of Congress Catalog Number 65024327
- Dewey Decimal Code 641.594
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First line
From the jacket flap
In Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for American use. The Czechoslovak Cookbook contains over 500 authentic recipes that convey the essence of Czechoslovak cuisine.
Hearty soups made from modest ingredients are one of the hallmarks of Czechoslovak cuisine. 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.
The Czechs are particularly fond of meals centered around egg dishes and dumplings, for instance Baked Eggs with Chicken Livers, Farina Omelet, Noodle Souffle with Cherries and Nuts, Noodles with Farmer Cheese, Napkin Dumplings, Dumplings with Smoked Meat, and Sour Cream Pancakes. Rounded out with a vegetable dish like Sauteed Cabbage, Green Beans Paprika, or Stuffed Kale Rolls, these entrees make a tasty and inexpensive dinner.
The Czechs are justifiably famous for their baking, and The Czechoslovak Cookbook is full of delectable baked goods: Bohemian Biscuits. Crisp Potato Sticks, Salt Rolls, Pretzels, Christmas Twist, Checkerboard Cookies, Bishop's Bread, and Honey Cake.
Suitable for both theexperienced cook and the novice who hasn't ventured beyond broiling a steak, The Czechoslovak Cookbook is a valuable asset to any kitchen.
