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    RecipesManiac.com   >   National + Regional Cookbooks   >   Eastern European   >   Czech

       
     

    How to Cook dishes from the Czech Republic


    Czech Republic The Czech Republic is a landlocked country in Europe. The country's cuisine has been very much influenced by that of its neighbors, but also has its own distinctive elements and dishes too. Czech cuisine tends to emphasize meat dishes, especially pork, but also beef and chicken, and sometimes duck, goose, rabbit or wild game. For the most part, probably because the country has no coastline, fish dishes are rare - the exception being freshwater fish such as trout or carp, the latter of which is usually eaten Christmas.

    Some popular Czech recipes and dishes include:
    • Bramboráky (also known as "cmunda", "vošouch", "strik" or "striky") - Fried pancakes made out of grated potato.

    • Knedliky - Knedliky are dumplings made from potato, or wheat flour and stale bread. They are cooked by boiling, then sliced before eating. They are generally eaten as a side dish with other foods.

    • Smazený sýr - A thick of slice cheese that is coated with bread crumbs and then deep fried. The dish is usually eaten with tatarská omácka, which is the Czech version of Tartar sauce.

    • Svícková na smetane - Roast beef served with dumplings. It is covered with a thick sauce containing cream, carrots and parlsey, and usually served with a spoon of cranberry compote and a slice of lemon.

    • Utopenci - Pickled bratwurst sausages.

    • Veprová pecene s knedlíky a se zelím ("Vepro-knedlo-zelo" for short) - Roast pork with dumplings, and fresh cabbage or sauerkraut. In Bohemia, sauerkraut is generally used, whereas in Moravia either fresh cabbage or sauerkraut with sugar is used.
    Some popular Czech desserts include:
    • Koláce - A bread-like pastry filled with cheese or fruit,

      Apricot Koláce

    • Ovocné knedlíky - Fruit dumplings. They are made by coating pieces of fruit with potato dough and then boiling. Many different fruits can be used to prepare the dish, and it can be eaten as a main dish or a dessert. At Christmas and Easter, plum dumplings are particularly popular.

    • Qaghaq ta' l-Ghasel - This Maltese recipe is a light pastry ring made with honey or treacle. It was originally only eaten at Christmas, but nowadays tends to be eaten all yexar round.
    • Vánocní cukroví - A type of decorated cookies that are eaten during the Christmas period.

      Vánocní cukroví - Christmas Cookies

    • Vánocka - This is a cake that is popular during the Christmas period. It is made with eggs and butter, and contains raisins and almonds. Lemon rind and nutmeg is also used to flavor the dough. The cake is traditionally made by preparing braids of the dough, and then stacking them, and then cooking it.


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    Czech & Slovak Food & Cooking

    By Ivana Veruzabova

    imusti
    Hardcover (128 pages)

    Czech & Slovak Food & Cooking
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    • Aquamarine
    Product Description:
    The Czech Republic and Slovakia are noted for their hearty, wholesome meals. The food staples are provided principally by farmland, and include milk, cheese, livestock, wheat, fruit and root vegetables. Featuring over 340 photographs which show both practical steps and beautiful final dishes, along with complete nutritional information for every recipe. This is an evocative and inspiring guide to a heart-warming and traditional way of cooking.

    The Best of Czech Cooking: Expanded Eidtion

    By Peter Trnka

    Trnka Peter
    Paperback (416 pages)

    The Best of Czech Cooking: Expanded Eidtion
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    • The Best of Czech Cooking
    Product Description:
    While similar to the cuisines of Russia, Hungary and Poland, Czech cooking is uniquely appealing, practical and elegant. This edition includes 240 easy-to-prepare recipes, featuring a variety of meat dishes, delicious soups, salads, dumplings, and desserts. This expanded edition now provides a concise guide to Czech aperitifs, wine, and beer.

    Czech Cooking Dumplings: Knedlicky (Volume 1)

    By Jana Mladek

    Brand: CreateSpace Independent Publishing Platform
    Paperback (32 pages)

    Czech Cooking Dumplings: Knedlicky (Volume 1)
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    • Used Book in Good Condition
    Product Description:
    Born in Czechoslovakia, originally from Mrákotín, Vysocina, in Bohemia her family emigrated from Czechoslovakia during Prague Spring to America in 1968. The culture of food was a staple and she preserved her heritage by documenting recipes. Jana studied Molecular Biology at Auburn University in Auburn, Alabama and has worked for the USDA in food safety and vaccine development for more than decade. Jana Mladek also works as the Communication Manager for Czech-American TV which broadcasts television and an e-Radio program that brings important information about Czech culture, traditions, genealogy and events in America and the Czech Republic. The recipe collection ranges from the traditional Czech recipes passed down through Bohemian ancestry or translated from antique 1800's cookbooks and adapted for American kitchens to our own original recipes with more diversity reflecting our lifestyle. Czech Cooking Volume I Knedlíky is the first book in the recipe series, featuring 40 Czech Dumpling (Knedlíky) recipes including bread (plain, yeast, or baking soda), potato and dessert dumplings. Czech Cooking is a collection of recipes collected, preserved and authored by Jana Mladek, a USDA employee in food safety and vaccine development for more than decade. The recipe collection ranges from the traditional Czech recipes collected and passed down through Bohemian ancestry or translated from antique 1800's cookbooks and adapted for American kitchens to our own original recipes with more diversity reflecting our lifestyle and new trends in Czech Cooking.

    Czech Cooking: Soups and Goulash (Volume 4)

    By Jana Mladek

    CreateSpace Independent Publishing Platform
    Paperback (36 pages)

    Czech Cooking: Soups and Goulash (Volume 4)
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    Product Description:
    Born in Czechoslovakia, originally from Mrákotín, Vysocina, in Bohemia her family emigrated from Czechoslovakia during Prague Spring to America in 1968. The culture of food was a staple and she preserved her heritage by documenting recipes. Jana has worked for the USDA in food safety and vaccine development for more than decade. The recipe collection ranges from the traditional Czech recipes passed down through Bohemian ancestry or translated from antique 1800's cookbooks and adapted for American kitchens to our own original recipes with more diversity reflecting our lifestyle and new trends in Czech Cooking. This is the fourth Volume of recipes in this series. Czech Cooking Volume I contains 40 Czech Soup and Goulash recipes. Soups are one of the mainstays of Czech cuisine and are quite often served with Czech meals.

    Calling on All Czech Food Lovers: The Most Amazing Czech Recipes Any day

    By April Blomgren

    CreateSpace Independent Publishing Platform
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    Calling on All Czech Food Lovers: The Most Amazing Czech Recipes Any day
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    Product Description:
    Traditional Czech recipes are family-favourites any day, this is the reason why you will find the recipe in most restaurants in the capital city- Prague as well as some other large cities across Europe.

    The finest Czech recipes come in a wide range, these include the meaty dishes, they are quite easy to prepare, and likewise the ingredients can also be found in all local stores across cities and towns. The recipes in this book are measured in the standard American measurements for easy understanding.

    This book has been written to entertain and educate you on the various cuisines that are popular within and outside of Czech Republic, hence some of the things you will learn here include;

    • Short and easy-to-prepare Czech republic cuisines.
    • Healthy Czech recipes for the vegetarians and weight watchers.
    • Popular meaty Czech recipes found in major restaurants across the country.
    • Mandatory Czech Republic national dishes, found in different regions of the country, and much more!

    Czech Cooking Sandwiches: Czech Deli Sandwiches (oblozene chlebicky)

    By Jana Mladek

    CreateSpace Independent Publishing Platform
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    Czech Cooking Sandwiches: Czech Deli Sandwiches (oblozene chlebicky)
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    Product Description:
    Czech Deli open-faced sandwiches, oblozene chlebicky, literally means "little breads" and is considered a traditional Czech food. They are three-bite to four-bite, open-face sandwiches, served for lunch, at gatherings, parties, or any occasions. Jana Mladek was born in Czechoslovakia, originally from Mrakotin, Vysocina, in Bohemia her family emigrated from Czechoslovakia during Prague Spring to America in 1968. The culture of food was a staple and she preserved her heritage by documenting recipes. Jana studied Molecular Biology at Auburn University in Auburn, Alabama and has worked for the USDA in food safety and vaccine development for more than decade. Jana Mladek also works as the Communication Manager for Czech-American TV which broadcasts television and an e-Radio program that brings important information about Czech culture, traditions, genealogy and events in America and the Czech Republic. The recipe collection ranges from the traditional Czech recipes passed down through Bohemian ancestry or translated from antique 1800's cookbooks and adapted for American kitchens to our own original recipes with more diversity reflecting our lifestyle. Czech Cooking Volume IV Czech Deli Sandwiches is the fourth book in the recipe series, featuring over 40 Czech Deli recipes.

    Encyclopedia of European Cooking. 1962. austrian, Belgian, British, Bulgarian, Czech, Dutch, Finnish, French, German, Greek, Hungarian, Italian, Polish, Portuguese, Rumanian, Russian, Scandinavian, Spanish, Swiss, Turkish, Yugoslav cooking.

    Spring Books.
    Hardcover

    Encyclopedia of European Cooking. 1962. austrian, Belgian, British, Bulgarian, Czech, Dutch, Finnish, French, German, Greek, Hungarian, Italian, Polish, Portuguese, Rumanian, Russian, Scandinavian, Spanish, Swiss, Turkish, Yugoslav cooking.
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    Product Description:
    Encyclopedia of European Cooking. 1962. Austrian, Belgian, British, Bulgarian, Czech, Dutch, Finnish, French, German, Greek, Hungarian, Italian, Polish, Portuguese, Rumanian, Russian, Scandinavian, Spanish, Swiss, Turkish, Yugoslav cooking. Spring Books. Green color cloth hardcover. 631 pages. Index. .Nicely illustrated with BW photos.

    Czech Cooking Volume I

    By Jana Mladek

    lulu.com
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    Czech Cooking Volume I
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    Product Description:
    Czech Cooking is a collection of recipes collected, preserved and authored by Jana Mladek, a USDA employee in food safety and vaccine development for more than decade. The recipe collection ranges from the traditional Czech recipes passed down through Bohemian ancestry or translated from antique 1800's cookbooks and adapted for American kitchens to our own original recipes with more diversity reflecting our lifestyle and new trends in Czech Cooking. This is the first Volume of recipes in this series. Czech Cooking Volume I contains 40 Czech Dumpling (KnedlÌky) recipes including bread (plain, yeast, or baking soda), potato and dessert dumplings. Dumplings (KnedlÌky) are one of the mainstays of Czech cuisine and are quite often served with Czech meals. There are many variations and bread dumplings can accompany many Czech dishes, others are better paired with potato dumplings. This book is in easy to read LARGE PRINT format.

    Cooking the Czech Way

    By Joza Brizova

    Spring Books
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