The Old-schooler's gentleman's cookbook

What was served at noble banquets when cooking was an art and dining a grand social event? Vítězslav Ivičič revives 19th-century recipes from Czech bourgeois and aristocratic households, adapting them for today's kitchen. Discover queen's soup, carp sausages, black carp, or the famous Spanische Windtorte. The book takes you into the world of period dining, etiquette, and flavours that shaped modern Czech gastronomy.