The Best in Czech Cooking

The Best in Czech Cooking by Peter Trnka

The recipes in this 403 page book vary from the very simple to the quite complicated and time-consuming. They should thus appeal to the cook who is in a rush and also to one who, at least on occasion, has some time to spend on what they consider to be a skilled craft.
This book is an excellent introduction to the variety of dishes from Czech culture, from farmer-cheese canapes and white bean salad to breaded sumplings and sour lentils.
Peter Trinka was born in Prague, and lived in England, India, and the U.S. before moving to Canada.