Book Description
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.
Customer Reviews:
Many good, traditional recipes.......2007-08-08
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!
Czech Cooking.......2005-10-22
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.
Authentic Indeed.......2004-12-26
The original Brizova publication features simple, solid cooking and uses ingredients most kitchens readily have on hand. I haven't seen anything out of the ordinary in the cookbook, save to say if you don't like tongue and tripe and liver and heart, then simply take a pass at the recipes that use it.
The real trick to honest Czech cooking is to make a tasty dish out of a few simple ingredients and to prepare it well. As in America, Czechs cook to their own taste (thus the arguments regarding spices) creating personalized specialties from standbys such as dumplings, strudel, kolache and breads, fixing it to suit the tastes of those they cook for.
Certain foods are a staple ~ dumplings, potatoes, rye bread; root vegetables such rutabaga, parsnips, celery root, turnips. Kale, cabbage, cauliflower, and celery are also frequently used. Horseradish and vinegar are common condiments, often sweetened to taste with a little sugar. Czechs aren't afraid of butter, lard, chicken fat, goose greese, sausage, cured meats, cheese (farmer's cheese, cottage cheese .. not the hard cheese) and sour cream. Perhaps not food to eat while on a diet because it will stick to your ribs and fill you up and keep you going and going.
All in all, I treasure my taped up, spotted, tattered copy of Ms Brizova's original book and browse it frequently, each time revisiting my childhood. Here's timeless old-country cooking that will never go out of style.
Good, with qualifications.......2004-09-19
As a Czech I can say that this book is good, if somewhat misleading. There are a great many recipes in the book that most Czechs have probably never heard of, and if they have, have never themselves had. As with people in most of the countries in Europe, Czechs have their tried and true favorites which they cook, by American standards, very frequently. If one only knew as a non-Czech what these best hits were they would not be dissatisfied with this book. However there is much room to go astray. Nevertheless I find some of the recipes in this book to be very good and have had the occasion to cook them for other czechs who enthusiastically agreed with me. The Time-Life book that covers the cooking of Austria, Hungary, and Czechoslovakia is an excellent book with fewer disappointments for the non-native person. But, if you like to experiment, you will eventually stumble upon some very good recipes with this book as well.
Pretty good Czech cookbook.......2003-09-09
I have to disagree with Rita's review - I am Czech (I came here from Prague with my parents when I was very young), and grew up with Czech cooking. I don't remember my family ever using mace & nutmeg in recipes (although we did use a little bit of allspice in our goulash)... Also, as for the flours used in the desserts, I don't find them hard to find. The local grocery store carries the grainier-type flour, Wondra, which works perfectly well in the recipes. I do admit, though, that there are a few recipes in this book that I find strange & wouldn't try them... But overall, the book has some good recipes.
As for adapting these for 'today's cook' - I think the recipes lose a LOT if you "Americanize" them. The reason it is Czech food is just that - it's Czech, not American. It may use some different ingredients, but that is what makes it inherently Czech. Otherwise, you'll just get American. And why buy the book? Some things you just can't substitute.
Book Description
Honey Crisp. Puritan. Fuji. Twenty-One. Rhode Island Greening. Newtown Pippin. Jerseymac. What's a cook to do with the varieties of apples appearing at supermarkets, orchards, and farmer's markets all over North America?
Apples most often bring to mind sweet desserts, such as pies and cakes, but their superb texture and flavor can also be used to great effect in savory dishes. Grated, sliced, or cubed, an apple adds instant flavor without overwhelming other ingredients.
APPLE COOKBOOK includes more than 150 recipes such as Breakfasts: Sausage and Apple Omelets, Apple Corn Hotcakes, and Apple Raisin Turnovers. Starters: Prosciutto Apple Wedges and Apple Cheese Spread. Soups: Black Bean and Mulligatawny. Salads: Potato Apple Salad, Apple Slaw, and Curried Chicken Salad. Side Dishes: Maple Sweet Potato Casserole and Sausage and Apple Stuffing. Entrees: Cod and Apple Curry, Beef and Apple Deep Dish Pie, and Lamb Stew. And, of course, Desserts: Apple and Raisin Deep Dish Pie, Apple Crumb Pie, Apple Cranberry Meringue Pie, Apple Sauce Tart, Hank Keenan's Peach and Apple Pie, Apple Cream Cheese Tart, French Apple Tart, and Pumpkin-Apple Pie. Top the classic Harvest Apple Pie with a slice of Vermont Cheddar cheese, and the pie still represents the best of American cooking - simple and delicious.
First published in 1984, the Tastemaker Award-winning APPLE COOKBOOK has been completely revised and updated. Gene Shalit of NBC's Today Show says, "bushels of good recipes...this bounty of apple ideas is a pick of the cookbook crop."
Customer Reviews:
Who Doesn't Like Apples?.......2007-06-01
I bought this book after buying Olwen Woodier's other cookbook, Peaches and Other Juicy Fruits. Like the Peaches book, this features recipes all having to do with fruit, in this case, apples.
There are ten chapters, seven of which feature recipes.
Apple History - Some interesting facts about apples, not really needed, but I always enjoy reading through this kind of thing.
Cooking with Apples - What to buy and how to store.
Apple Breakfasts and Breads - 22 recipes for egg dishes, muffins, and other breads. Recipes include; Apple and Puff Omelette, Apple Cheddar Crepes, and Apple-Banana Bread.
Apple Drinks and Snacks - 12 recipes for different drinks, some with alcohol, and assorted snacks and appetizers. Recipes include; Apple Eggnog, Apple Cheese Spread, and Hot Fruit.
Apple Salads and Sides - 21 recipes for vegetable and fruit sides and salads. Recipes include; Stuffed Apples, Apple and Sweet Potato Puree, and Cornbread Apple Stuffing.
Apples Make the Meal - 20 recipes for soups, beef, pork, chicken, and fish entrees. Recipes include; Zucchini and Apple Soup, Grilled Tuna with Apple Chutney, and Cider-Braised Chicken.
Apple Pies and Cakes - 27 recipes, some of which are for doughs and crusts. Recipes are for the expected apple pies as well as for some more innovative dishes. Recipes include; Apple Cream Cheese Tart, Pumpkin - Apple Pie, and Applesauce Gingerbread.
Apple Desserts - 30 recipes for all desserts that are not pies or cakes. Recipes include; Apple Molasses Cookies, Maple Apple Crisp, and Apple - Cinnamon Souffle.
Preserving the Apple Harvest - Canning and freezing apples tips, as wells as 6 recipes for jams, jellies, and chutneys.
Meet the Apples - Lists and describes all of the different varieties of apples, as well as a helpful chart listing the seasons, and how the certain varieties are at freezing, eating, and used in different dishes. I believe this chapter would of done better at the begining of the book.
Overall, this is a very good, fun cookbook. I'd definatly buy it if you're interested in cooking with fruit, love apples, or just want another cookbook. The only drawback of this book is the lack of having any color photos.
A sure fire winner !.......2006-12-31
This cookbook is a treasure ! I've made nearly all the recipes included.
The apple blackberry jam is a crowd pleaser and one I've added to my " make every season list ". Try it, you'll never make plain blackberry jam again. I've purchased at least 10 of these books for gifts also. All Olwen Woodier cookbooks are easy to follow and classics. 5 stars are not enough.
Different apple recipes.......2003-11-18
I love to add apples to recipes when cooking and this book has recipes that I wouldn't have thought to add apples to. While it has some typical apple recipes in it, be expected to find some unique dishes as well. The cookbook is easy to follow and has recommendations for which apples to use in each recipe.
Customer Reviews:
Gorgeous series.......2003-11-24
I own this and all the Country Garden series of cookbooks. They are all visually gorgeous, and all written by professional chefs. Each book surrounds a featured ingredient which is seasonal. I must admit that many of the recipes could be considered "chi-chi," but for cookbook collectors, this series is really wonderful. I'm sorry they stopped adding to these books, and very sorry that they are going out of print.
Customer Reviews:
Derlightful variations of a few of my favorites.......2000-03-11
This is a great book. I'll be the second to admit, after my hubby, that I'm a lousy cook. But I have used this book with great results! Not to mention that the author is just plain funny. If you like baked beans, cole slaw, potato salad, brownies and other typical picnic food, this is a great place to look for a new twist that works. It includes about 12 different recipes for each of the featured foods.
Average customer rating:
- Kudos from a Contributor to Beat That
- Beat That! Really is unbeatable.
- Almost impossible to beat
- Beat That! beats all - the best cookbook ever cooked up.
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Beat That! Cookbook: The Very, Very Best Recipe for Apple Crisp, Baked Beans, Cheese Souffle, English Muffin Bread, Flank Steak, Hot Chocolate, Key
Ann Hodgman
Manufacturer: Chapters Pub Ltd
ProductGroup: Book
Binding: Paperback
 Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Muffins
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
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Beat This! Cookbook
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One Bite Won't Kill You
ASIN: 1881527921 |
Customer Reviews:
Kudos from a Contributor to Beat That.......2007-08-13
I contributed the recipe for orange buttermilk sherbet that is in "Beat That", Ann Hodgman's second volume of the very best recipes in existence (get vol. 1 "Beat This" as well). This is a cookbook you'll really cook out of and will tell all your friends about, not only because the recipes are great, but because she's also a hilarious writer. And in the hot dog days of summer, don't forget to make a batch of my fabulous orange buttermilk sherbet. You'll love it.
Beat That! Really is unbeatable........1998-10-20
How do we, as people who love practical and fun cookbooks, go about getting the first Hodgman cookbook, "Beat This!" back into print? It is a must for cooks who are serious about good food but not into creating new religions around spices and cuisines. "Beat That" is a continuation of the fun -- and Hodgman is the best of all possible cookbook writers, one who doesn't take herself seriously ALL the time. Actually, I want to BE Ann Hodgman.
Almost impossible to beat.......1998-09-29
What a shame Ann Hodgman's first cookbook, Beat This, is now out of print. Coupled with its newer sister, the duo would have made the perfect bridal shower gift for a dear friend. The recipies are great, and often feature unusual twists on old favorites, that really do make the recipies unbeatable. Equally as important, they do not involve esoteric ingredients, over complicated or fussy cooking techniques. Just plain good eating without unnecessary fuss.
Beat That! beats all - the best cookbook ever cooked up........1997-03-25
I have about a million cookbooks. Most of them sit forlornly on the shelf, like last year's Tickle Me Elmo, as they see "Beat That" (and its predecessor, "Beat This) used time and time again. Every time I see either of these cookbooks in a store, I buy it, knowing that I'm going to find someone to give it to - and that that person will subsequently be indebted to me forever for introducing them to such completely, wonderfully swoon-able food. YOU MUST BUY THIS COOKBOOK
Customer Reviews:
Cute little gift! .......2007-07-22
This book is very cute and little. I gave this as a gift along w/an apple corer to someone w/apple trees in their yard. It made a sweet presentation. I thought about getting one for myself!
Pays for itself right away.......2003-03-07
This is a great little book. It's fun to read because the ideas are all so good, and fun to use because everything is so easy. The Apple Crisp is so good, we made it twice in the same week. I wish the other books in the series had real descriptions so I could decide which one to get next. If they're all this good, I'm going to have to clear a shelf!
Delicious, Easy Recipes.......2001-03-27
A complete guide to apples in every form, from salads with a terrific taste and texture, to a wonderful curried apple soup. You'll enjoy the carmalized apple tart and delight in how EASY it is to prepare. When you have an abundance of apples or just love them, these recipes have the simple gourmet twist that will make your recipients say WOW!! Wonderful new ways to use the fruit which we always seem to have on hand. This totally compact book packs an arousing punch to everyones taste buds!
Average customer rating:
- One strike and it's out!
- Simply the best!!
- A cookbook that fills all the senses
- Excellent. One of my favorites
- A huge pleasure to read and cook from
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Beat This! Cookbook/the Very Best Recipe for Apple Pie, Brownies, Crab Cakes, Deviled Eggs, French Toast, Guacamole, Onion Rings, Potato Salad, Roast
Ann Hodgman
Manufacturer: Chapters Pub Ltd
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
General
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Potatoes
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
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Customer Reviews:
One strike and it's out!.......2004-12-30
I couldn't find my favorite recipe for gingerbread this holiday season, so I tried the one from this book. It was truly awful. I think there must be an ingredient missing, perhaps some baking powder.
Simply the best!!.......2004-05-17
I have to admit that when I bought this book years ago, I was disaponted because it has no pictures. (And I love pictures). But...something cought my eye: Ann Hodgman says in her book "My feeling is that every main dish is better if you add some bacon" and actually another million funny coments, but that is why I kept reading and reading.
First recipe I tried was the "Best Banana Bread", page 23 (my book opens at that page all by it self)"FANTASTIC".
Carrot Cake, page 47: OUT OF THIS WORLD (and I don't even like carrot cake).
I seriously belive that by the time I finished trying all this recipes I would be able to say that they are "all" magnificent.
Thank you Ann Hodgman for you great palate and your incredible sence of humor!
A cookbook that fills all the senses.......2004-01-24
Love all the other 5-star-rating-reviews out there, for me, same same! This and Beat That are two cookbooks that you will want to read right through (and try every recipe) Hodgman is not only super funny, but she also seems to pipe up at exactly the right time during a recipe. You know, when you are asking yourself, "Hmmm, is it supposed to look like *that*??!!" Ann typically has a comment such as, "it's supposed to look like this..." Many of the techniques that she suggests in her recipes are ones that I have used again and again in my cooking without a book experiences. She just know how to tell it so right.
Some of the recipes are pretty involved, and she always says so up front, so at least you will know what you're getting yourself into. Run, to buy this book and get cookin' I tell ya! Then you will just have to have Beat That! as well.
Excellent. One of my favorites.......2002-05-13
This is the type of cookbook you can sit around and read and really enjoy. It's funny. The directions are easy and very few recipes call for anything exotic. These are not the most low fat recipes or the most easiest recipes- but the best of the best recipes. But, that doesn't mean the meals are all hard or difficult to make, just that if they are a little bit time consuming, it promises to be worth the time. A fun read and great recipes. Enjoy
A huge pleasure to read and cook from.......2002-04-04
For those of us who like to lie in bed and read cookbooks like other people read novels, Ann Hodgman's superb "Beat This!" is a surefire winner. You will find yourself nudging your bed partner to read aloud the funny parts--which is most of the book (I can't think of any other cookbooks you'd want to read aloud from, with the exception of Hodgman's wonderful sequel, aptly entitled "Beat That!").
Hodgman has been launched from the late lamented SPY magazine to writing cookbooks and although her trajectory might seem a little strange, I think she has landed exactly where she should. I love this woman AND her cookbooks! The title of the book refers to Hodgman's challenge to readers to come up with better recipes than she provides herein. It's a real challenge, believe me--everything I've tried from both this cookbook AND the sequel has been wonderful.
I can't finish this review without quoting at least briefly from Hodgman. The woman is a hoot:
[On Mom-Style Chocolate Cake] "This cake is straight out of a Norman Rockwell painting, but it tastes even better than . . . uh . . . paint and canvas, I guess. Even for a nice traditional cake, the best mixing method can be found in Rose Levy Beranbaum's 'Cake Bible,' which is such a good book that I think the Gideons should put it in hotel rooms instead of the regular Bible."
[on Perfect Fudge, if You're Lucky] "My problem has always been that 50% of the fudge I make turns out creamy and delicious, and 50% turns out like chips of flint."
[On The Best Regular (Or I Guess I Should Say Classic) Apple Pie] "Remind me why people like apple pie so much? Well, partly because of the cinnamon, or at least that's why I like it. It took a McDonald's apple pie, of all things, to make me realize how important cinnamon is. (I'm saying 'of all things' to make it sound as though I never eat at McDonald's.)"
Buy this book and cook and laugh--what a great combination!
Book Description
Packed with 877 color photographs and black and white illustrations, this work details the high quality china produced by Reinhold Schlegelmilch of Tillowitz, Germany, after 1905 until World War I. Includes many items never before illustrated and new research to expand knowledge in this exciting collecting field. Included are unusual transfer patterns on R.S. Prussia tableware, decorative items, and toy china. Also included in this text are delineations of the correct relationships among the products of R.S. Prussia, R.S. Suhl, and R.S. Poland China; new information from trade catalogs; examinations of mold patterns used; a bibliography; and an index. Current market values are in the captions. Every china and ceramics collector will enjoy this thorough book.
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