National & Regional Cuisine.

Toni Brendel's Czech-Slovak heritage is dear to the heart of this Phillips, Wisconsin native. She continues to study and write about the culture of the Slovak people and keeps in close contact with friends and relatives in Slovakia. She is the author of Penfield's Slovak American Touches.Slovak Master Folk Artist, Sidonka Wadina, was raised in a Slovak neighborhood in Milwaukee's Menomonee River Valley. Her grandmothers who emigrated from Slovakia continued to practice the traditional arts of baking and egg decorating. At the age of three, she began to help them especially with the making of Slovak dumplings; now, after a lifetime of preparing Slovak ethnic foods, Sidonka has generously agreed to share with us cherished recipes and original illustrations.

First published in 1952 to commemorate the 60th anniversary of the First Catholic Slavic Ladies Association, The Slovak-American Cookbook remains a classic collection of cultural dishes. From savory soups, sandwiches, and salads to sweet cookies, cakes, and candies, this cookbook contains the best Slovak-American recipes that the generations have to offer. Some national favorites featured are:HaluskyKlobasyStrudelFankyKolace and more!Each recipe provides a glimpse into this fascinating culinary heritage. In addition to an assortment of traditional, tried-and-true recipes, this cookbook also offers tips on entertaining, cooking, and maintaining your home. With help from The Slovak-American Cookbook, you can bring the Slovak culinary tradition to your table.

My Slovak Kitchen is a cookbook with Slovak cuisine cooking in mind. There are other Eastern European influences in the cookbook, such as Czech, Polish, German, etc... but these are the recipes I grew up eating. The recipes were collected from recipe cards and papers from various family members. Whether you enjoy stews like goulash, baked meats like roast pork, soups, and more, there is something in here for every type of eater.Also, every recipe in my cookbook has a beautiful high resolution image to accompany the recipe, so you know what to expect when you make a particular dish! The good thing about Slovak cooking is that it's very forgiving, especially when it comes to taste, such as garlic or paprika!

A look into the life of Brendel's Slovak family, who settled in Price County, Wisconsin, around the turn of the century. In examining her grandmother's life, Brendel reflects a Slovak family history symbolic of many of the immigrants who came from Eastern Europe.

For novices and gourmets, this unique cookbook offers a tempting variety of Central European recipes from the shores of the Danube River, bringing Old World flavor to today's dishes.

In a not-so-long-ago time, on an army base in rural Czechoslovakia, the draftees of the Seventh Tank Battalion gird themselves for the inevitable war with America by practicing tank manoeuvres (or faking them), studying Russian texts (with horror novels tucked inside), and singing patriotic songs (with refreshing new lyrics). Among them is Tank Commander Danny Smiricky, looking forward to discharge and trying to stay out of trouble in the meantime--not an easy task when he's torn between two irresistible women, and surrounded by a boisterous and hilariously independent-minded tank crew. But the greatest danger to Danny is his politically correct major, a tiny termagant known as the Pygmy Devil. And on the eve of Danny's discharge, disaster looms... Behind the comedy of his exuberantly lustful tale lies a savage parody of life under foreign occupation.

Communist Gourmet presents a lively, detailed account of how the communist regime in Bulgaria determined people’s everyday food experience between 1944 and 1989. It examines the daily routines of acquiring food, cooking it, and eating out at restaurants through the memories of Bulgarians and foreigners, during communism. In looking back on a wide array of issues and events, Albena Shkodrova attempts to explain the paradoxes of daily existence. She reports human stories that are touching, sometimes dark, but often full of humor and anecdotes from nearly one hundred people: some of them are Bulgarians who were involved in the communist food industry, whether as consumers or employees, while others are visitors from the United States and Western Europe who report culinary highlights and disappointments. The author made use of the national press, officially published cookbooks, Communist Party documents, and other previously unstudied sources. An appendix containing recipes of dishes typical of the period and an extensive set of archival photographs are special features of the volume.