Postní kuchařka od kořene po nať – Drdel Pavel (2022)

Fasting takes on various forms depending on the given tradition and religion. The most common is to abstain from meat for a certain period. The Lenten cookbook by Pavla Drdela, now released in a new edition, shows that this does not have to mean depriving oneself of good food or the joy of cooking. Despite using local and seasonal ingredients, it presents a variety of dishes made from vegetables, legumes, and occasional milk or eggs. The richness offered by the summer and autumn months is preserved through pickling or drying and used in winter recipes. In addition to winter dishes, the book also contains nearly 20 recipes using spring, summer, and autumn ingredients, demonstrating that we can start enriching our diet with meatless dishes any day of the year.
The book includes:
- over 80 recipes for modern and tasty meatless main dishes, soups, and salads
- 60 guides on how to preserve seasonal vegetables through fermentation, pickling, drying, how to make flavored oils or unconventional drinks
- seasonal recipes for spring, summer, autumn, and winter from local ingredients
- tips for more sustainable, zero-waste cooking
- texts illuminating the Lenten period from Hanka Zemanová, Martina Viktorie Kopecká, and others
- a bonus recipe for slow-roasted celery in the Znojmo style from...