Czech cookbooks leave no foods or recipes behind
Czech foods always appear high up on lists of edibles that meet top standards in:
• attractiveness;
• environmental friendliness;
• fragrance;
• nutrition;
• taste, texture; and
• wellness.
They bring balance and beauty to appetizers, meals, and snacks since multi-tasking across groups can be found elegantly and simply in such categories as:
• beers, coffees, grogs, spirits, wines;
• breads, coffee cakes, rolls;
• cakes, confections, cookies, fluffs, gelées, mousses, pastries, puddings, sherbets, soufflés;
• cheeses, eggs, noodles;
• dumplings, pancakes;
• fillings, flavorings, icings;
• game, meats, poultry;
• salads, sandwiches, soups; and
• vegetables.
The Czechoslovak Cookbook written by Joza Brizova (Joza Břízová), translated by Adrienna Vahala, and edited by Charlotte Adams considers all of the above by letting English-reading audiences access the Czech Republic’s all-time best-selling recipes.
Comments
Mira, Yes, time does fly, and, yes, Prague regales with a plethora of sights and events. Czech cuisine impresses with contrasts of delicacy and heartiness and especially for creative recipes for leftovers so there is no waste. I hope that you'll travel again to Prague to add to your memories of that captivating, unique city.
I recognize those petit fours in the photos -- except the kolaches, which look yummy, too. I hope I'll get to travel to Prague again because there's a lot to see and do there. It's been so long since my last visit; I can't believe how time flies.