cookslovak

Those who have had a book published will understand how much time, work and collaborative effort goes into completing the job. And those who have published a book themselves will know even better.

Last week another child was born into A Taste of Slovakia family. It had been three years in the making. Three years of honest research, fact checking, recipe testing, photo shooting, writing and rewriting. Three years of travelling and talking to bakers, historians, ethnologists and homecooks. Three years of working in my regular job and putting aside resources to cover all the publishing expenses.

A few weeks ago it looked like this:

Today a few packs of the freshly printed book are sitting in my study, ready to be sent out to the world:

what will you find in the new book?

Although the fourth and the last book of this culinary series is centered around the spring season in a Slovak kitchen, it also has a chapter on Slovak breads and pastries, homemade pasta, as well as our mineral and healing waters:

1. Pre-Lenten Season or Fašiangy (customs and rituals to celebrate the end of winter, Fašiangy food culture, festive dishes, aristocratic cuisine of Austria-Hungary)
2. Going Meatless (fasting in the past and now, Lenten dishes, welcoming spring, preparations for Easter – decorating Easter eggs and honey cookies)
3. Pasta (types of traditional Slovak pasta, classic pasta dishes)
4. Breads and pastries (Slovak bread varieties, history of Pressburger rolls, pulled strudels, nut rolls, Cinnamon Wasp’s Nests and more)
5. Easter or Veľká noc (Easter traditions, Easter menu, ceremonial Easter breads, salads, popular desserts)
6. Water is Life (mineral and healing waters, history of Slovak spa towns, popular mineral waters, spa wafers, Slovak freshwater fish and classic fish dishes)
7. May, Green May (May folklore, Turíce celebrations and typical seasonal dishes, most common herbs, celebrating the arrival of summer)

If you follow A Taste of Slovakia series from the very first volume published back in 2016, you will know that there is a simple story woven into the fabric of the books – the story of an emigrant family searching for their Slovak roots and learning about their homeland through food.

The Spring Book has 228 pages printed on high-quality paper. It is spiral-bound for practical use, while still having a fine, stylish look. Packed with full-colour photographs and step-by-step instructions to recipes, the book will be an elegant addition to your bookshelf, or a perfect gift for anyone interested in small, but fascinating cuisines.

This is what you say about the previous books:

We have all three of your cookbooks and we love them so much. They’re positively gorgeous and really, authentically capture the Slovak cuisine. We can’t wait for the last book to complete our set.

Avo

We received the books! They are more wonderful than expected and practically make me want to move to Slovakia. My wife and I love them and can’t wait to read them more fully and start cooking.

Morris

If you’d like to have a copy of the book delivered to your postal address, please fill in the form below.