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Rating: 
Summary: Good, with qualifications
Review: 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.
Rating: 
Summary: The beauty of the Czech Kitchen!
Review: Czech COOKING is new, its hip, and it IS here to stay! Comparable to English cooking, in its (some would call) BLANDNESS, the way it relies on lots of POTATOES to fill you up, Czech cooking is the new WAY! And I have found that way! My grandma always offers me seconds, thirds, fourths, on fried cheese and potatoes, until I am so full I am ready to BURST right open! But never, never ever forget to quaff your meal with several flagons of Good Czech Beer!! Otherwise you will not be able to get out of your seat after such a hearty meal!!
Rating: 
Summary: Pretty good Czech cookbook
Review: I am of 100% Czech heritage and have many authentic recipes. This book uses ingredients not readily found. Especially the pastry recipes do not use flours, etc. found in most kitchens. There are better recipes geared to todays methods and ingredients. Mace and nutmeg were commonly used and are not in these recipes.
I was generally disappointed in the content and referances to basic mixtures and adaptations. There were a few appealing recipes, but the majority were not for todays cook.
Rating: 
Summary: This book is not practical for todays cook.
Review: I am of 100% Czech heritage and have many authentic recipes. This book uses ingredients not readily found. Especially the pastry recipes do not use flours, etc. found in most kitchens. There are better recipes geared to todays methods and ingredients. Mace and nutmeg were commonly used and are not in these recipes.
I was generally disappointed in the content and referances to basic mixtures and adaptations. There were a few appealing recipes, but the majority were not for todays cook.
Rating:
Summary: Pretty good Czech cookbook
Review: 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.
Rating:
Summary: Authentic Indeed
Review: 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.
Rating:
Summary: when they say authentic....
Review: This book is neat, but I'm not sure how much cooking I'll be doing. Brains, tounge and other such body parts are included. :) Maybe the dessert section is a little safer. Still it's a great book with the names of food in czech.
Rating:
Summary: when they say authentic....
Review: This book is neat, but I'm not sure how much cooking I'll be doing. Brains, tounge and other such body parts are included. :) Maybe the dessert section is a little safer. Still it's a great book with the names of food in czech.
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