Austrian, Czech, German, Hungarian, Slovakian cooking are similar:
The Classic German Cookbook aggregates the simultaneously individualized and similar cuisines of:
• Czech Republic, Slovakia;
• Germany; and
Geography, history, and politico-economics bring five cultures and three languages together in overlapping cooking styles, with:
• apples, apricots, cherries, plums;
• Austro-Hungarian Empire-introduced courgettes, green and red peppers, onions, tomatoes;
• cabbages, cucumbers; and
• celeriac, kohlrabi, potatoes.
Flavoring comes from:
• bacon fat for soups, stews;
• caraway seeds, marjoram for cooking;
• cardamom, cinnamon, cloves, honey, poppy seeds for baking biscuits, buns, gingerbread, rye breads; and
• mustard for boiling.
Meat, poultry, and seafood recipes respectively draw upon:
• beef, lamb, pork, veal;
• chicken, goose; and
• carp, pike.
Specialty drinks exist as:
• Bekerovka sweet herbal liqueurs;
• Moravian, Slovakian white table wines; and
• Pilsen beers.