About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 38. Chapters: Beer and breweries in the Czech Republic, Bohemian cuisine, Czech beverages, Czech cheeses, Czech food writers, Restaurants in the Czech Republic, Pilsner, Goulash, Budweiser Bier Burgerbrau, Budweiser Budvar Brewery, Pilsner Urquell Brewery, Nachod, Beer in Czech Republic, Starobrno Brewery, Apple strudel, Nut roll, Kofola, Joseph Wechsberg, Lecso, Kolache, Pivovar Eggenberg, U Fleků, Porkolt, Knodel, Staropramen Brewery, Palatschinke, Bohemian Cafe, Gugelhupf, Magdalena Dobromila Rettigova, Olomoucke syrečky, Eisbein, Herold, Svijany Brewery, Shmaky, Gambrinus, Sour rye soup, Svičkova, Powidl, Buchteln, Mattoni, Velkopopovicky Kozel, Limet, La Degustation, Nova Paka Brewery, Vanočka, Pivovar Kocour Varnsdorf, Radegast, Smazeny syr, Platan, Abertam cheese, Houska, Kulajda, Postřizinske, Březňak, Bernard Brewery, Strakonicky Dudak, Dačicky, Tlačenka. Excerpt: Goulash (plural: goulashes) is a European soup or stew of meat and vegetables (especially onion), seasoned with paprika and other spices. The name originates from the Hungarian gulyas ( -)), the word for a cattle stockman or herdsman. Goulash is also a popular meal in the Czech Republic and Slovakia. Gulyas in a traditional "bogracs" (cauldron) Hungarian Gulyasleves, Goulash soup In Hungarian cuisine, traditional gulyasleves (lit. "goulash soup"), bogracsgulyas, porkolt, and paprikas are thick stews made by cattle herders and stockmen. Garlic, tomato, caraway seed, bell pepper, and wine are optional. One may alternatively prepare these dishes as soups rather than stews. Excepting paprikas, the Hungarian stews do not rely on a flour or roux for thickening. Hungarian GoulashGoulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its...
