Jak vaříme u Matěje – Punčochář Jan (2023)

The first cookbook by chef Jan Punčochář features recipes from his restaurant U Matěje, located in a picturesque spot among tall chestnut trees in Prague's Hanspaulka. Jan Punčochář and his team prepare traditional and modern Czech-Austrian cuisine, paired with beautiful wines and Czech beer, just as it should be in a true Czech pub. ***** The recipes in the cookbook mirror the menu of restaurant U Matěje according to the seasons. Soups, appetizers, main courses, and desserts made from seasonal ingredients are enriched with tips from the chef himself. Thanks to captivating photos, you can take a peek directly into the restaurant's kitchen. The cookbook also includes beloved classics from restaurant U Matěje, such as veal spider with mushroom-dill sauce, carp fries, tripe soup, or caramel egg. ***** Most dishes can be prepared with commonly available ingredients, the recipes are easy to understand, and anyone who enjoys cooking and wants to learn traditional and more modern methods of well-known Czech and Austrian dishes can manage them. However, to ensure that everything doesn't revolve solely around this cuisine, the book also features a few recipes inspired by current trends, such as marinated salmon in sauerkraut juice or duck liver foie gras terrine. The cherry on top is the wine pairing tips in the cookbook...