Jazyk, srdce, mozek, krev – Pecina Martin (2023)

"I don't wear a coat with an embroidered name, I don't use espumas, I don't like weighing ingredients, and I don't favor exclusive ingredients, excessive self-confidence, or tight briefs. Fortunately, there are many more things that I genuinely love. And it is these that the book is dedicated to, a heartfelt tribute to the dishes I grew up with. Marbled meat, offal, wine, fruit brandies, nuts, herbs, or plain bread are typical products of our country and also the foundation of my kitchen. I swear by old-fashioned cooking in a pot, animal fats, rich sauces, and the aroma of smoked food. I would like to highlight the utterly simple, cheap, and often overlooked ingredients that were once a common part of local menus. Wheat, barley, nettles, sloe, currants, snails, marrow, or beef shank fill me with more excitement than foie gras with pineapple or an eighteen-course menu cooked in a plastic condom, served on slate and shrouded in impressive clouds of dry ice and liquid nitrogen." A love letter to Moravian cuisine from a typographer, graphic designer, and winner of MasterChef 2022.