The Czechoslovak Cookbook: Czechoslovakia's best-selling cookbook adapted for American kitchens. Includes recipes for authentic dishes like Goulash, Apple ... Torte. (Crown Classic Cookbook Series)
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$16.95
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Manufacturer: Crown
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.59437
EAN: 9780517505472
ISBN: 0517505479
Label: Crown
Manufacturer: Crown
Number Of Items: 1
Number Of Pages: 288
Publication Date: 1965-04-13
Publisher: Crown
Release Date: 1965-04-13
Studio: Crown
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Editorial Reviews:
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Joza Brizova
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 the experienced cook and the novice who hasn't ventured beyond broiling a steak, The Czechoslovak Cookbook is a valuable asset to any kitchen.
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Spotlight customer reviews:
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Customer Rating:
Summary: Probably the best of its kind, but still a little disappointing
Comment: I've used this cookbook for a couple of years now, and have mixed feelings about it. As some have already mentioned, for the uninitiated its hard to find the "classic" recipes in here, and you may wind up making some oddball thing that a true Czech has never heard of (but is still in this book for some reason). Secondly, i find that a lot of the savory recipes are a little off, and not true to form -- as in they usually feel like they're missing something, either a spice, or key ingredient. It feels like an *almost* authentic recipe, with just one thing missing. For the sweets and pastries though, you can't go wrong with this book.
I also have something to add that hasn't been mentioned yet, and that's regarding the actual writing of this book. It reads mostly as an ingredients list, with the instructions of the recipe often only 1 sentence long. While i understand that Czech cooking is usually not that complicated and can often be one-pot cooking, i feel like a lot of steps have been left out that a novice cook wouldn't know to do. Additionally, there is some confusion in the book, with base recipes presented in multiple forms. For exmaple, there are 2 pound cake recipes, which are then presented with multiple variations to create different end-products. Great in theory, but its never explained why the 2 base recipes are different, and when you should use one over the other. Instead, the variations always read "begin with pound cake recipe 1 or 2, add xyz...". I find that frustrating.
In any case, i think if you're a decent cook and have tasted most of these things before, you can improvise your way to the final product. Its the only resource i have for Czech recipes and as such i treasure it, but i also find it to be the most poorly written cookbook i own.
Customer Rating:
Summary: The Czechoslovak Cookbook
Comment: If you like Czech food this is the best cook book. My sister-in-law is from the Czech Republic and I purchased one for her also. She has been trying to convert the measurements she used in the Czech Republic for years and her food taste great but not exact. She is so happy to have this cook book with USA measurements. She uses it everyday and I use it at least twice a week. Just reading the recipes makes my mouth water. I have purchased two and will be purchasing three more.
Customer Rating:
Summary: Well worth the price
Comment: I'm an old Czech man, and most of my mom's and grandmom's recipes have been lost over time. This book is a breath of fresh air for my Bohemian roots. There are many recipes that I remember from my childhood, and many more that I hadn't heard of before. It lacks a recipe for utopenci, but I could make that in my sleep. Still, for only 12 bucks, it's worth every penny of it.
Customer Rating:
Summary: Many good, traditional recipes
Comment: I've owned this book for years and use it frequently. As a Czech, I find it quite authentic. Many of the recipes come out just as I remember them from my childhood. The BUCHTY recipe is excellent, for example, as are many or the CUKROVI ones. I am surprised by the reviewer who says some of the dishes aren't authentic, because I've always had the impression that this book was a translation of a Czech cookbook. I agree with those reviewers who say that some of the dishes are unpractical or unpalatable in the American context. But such is the nature of Czech food! I like the fact that the names of the dishes are given in Czech and in English. My one problem with the book is the poorly organized index. Otherwise, DOBROU CHUT!
Customer Rating:
Summary: Czech Cooking
Comment: I have several local Czech cookbooks, but this one is much better. The recipes are true Czech and not American-Czech which are some of the area cookbooks. I like the American recipe name with the Czech name under it. I am married to a Czech and he has enjoyed the pasteries I have made.
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