Contains folk wisdom, Czech sayings, colorful sites and a great recipe for kolaches.

Czechoslovak Wit and Wisdom

Politics & Social Sciences

Martin, Pat

Social Sciences

Penfield Books

This inexpensive, index card size spiral-bound recipe book features over 100 Czech-American recipes. Makes a great gift or "stocking stuffer" for friends and relatives.

Cherished Czech Recipes

Cookbooks, Food & Wine

Regional & International

Compiled by Pat Martin. One chapter in this book is called "The Music is Alive." This well-written book is filled with lively stories of Czech traditions and celebrations, along with more than 100 recipes. Sixteen pages of gorgeous color photography put the reader in the middle of a dance floor and festival. Covers sites and people in the states of Iowa, Texas, Nebraska, Kansas, Minnesota, Wisconsin, and Oklahoma. A must-see AND read!

Czechoslovak Culture: Recipes History and Folk Arts

Zug, John

Cooking Education & Reference

Recipes, History, and Folk Arts revised and expanded by Pat Martin. 16 pages of color of the Czech and Slovak Republics. Coverage of the new National Czech &amp; Slovak Museum &amp; Library, Cedar Rapids, Iowa with the three presidents present at the dedication. Includes recipes from The Czech Book which will be out-of-print soon.

Czech and Slovak Touches: Recipes, History, Travel, Folk Arts

Czech &amp; Slovak Wit &amp; Wisdom is a charming collection of cherished sayings, traditional songs, folk wisdom, and Czech and Slovak customs. "A handful of friends is better than a wagonful of gold." "Happy thoughts are half your health." These are some of the many words of wisdom in this delightful book, which also includes songs, recipes, Christmas customs, and stories about Czech culture.

Czech and Slovak Wit and Wisdom

Literature & Fiction

World Literature

From one of the South's most acclaimed pitmasters comes the definitive guide to open-fire cooking, from grilling over wild, young flames, to low-and-slow barbecue over mature coals and cold smoking bacon and hams with dying embers. &nbsp; One of the few pitmasters still carrying the torch of West Tennessee whole hog barbecue, Nashville's Pat Martin has studied and taught this craft for years. Now, in his first book, he reveals all he knows about the art of barbecue and open-flame cooking, in all the stages of a fire's life. &nbsp; Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire--what wood to use, how to build a pit or a grill, how to position it to account for the weather--then move into cooking through all the stages of that fire's life. You'll grill tomatoes for sandwiches and infuse creamed corn with the flavor of char from temperamental, adolescent flames. You'll grill chicken with Alabama white sauce over the grown-up fire, and of course you'll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. You'll roast vegetables buried in white ash, and you'll smoke bacon and country hams with the dying embers of the winter fire. &nbsp; For Pat Martin, grilling, barbecue, and smoking is a whole lifetime's worth of practice and pleasure--a life of fire that will transform the way you cook. &nbsp; Pat Martin is a leader in American barbecue. He is the owner of Nashville-based Martin's BBQ Joint, with several locations throughout the South. &nbsp;

Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse: A Cookbook

Fauchald, NIck

Cooking by Ingredient

Clarkson/Potter

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