Praha: Státní Zdravotnické Nakladatelstvi, 1961.
Thick quarto (24 x 18 cm.), 624 pages. Two hundred-six plates, plus additional line illustrations in the text. Index; bibliographical references. Original silk ribbon. Text in Czech. Stated ninth edition; originally published in 1950. A best-selling Czech cookbook in its day, with more than five hundred recipes for classic Czech dishes, including: soups such as Garlic Soup, Creamed Fish Soup, and Rye Bread Soup; meat dishes including Ginger Roast Beef, Braised Beef with Vegetables and Sour Cream, Beef Goulash, Tartar Beefsteak, Mutton with Marjoram, Veal Cutlets with Mushrooms, Stuffed Breast of Veal, Veal Paprika, Roast Pork with Capers, Braised Sweetbreads, and a variety of pates; poultry and game including Chicken Paprika, Roast Capon, Roast Goose. Stuffed Roast Squab, Roast Hare with Sour Cream, and Leg of Venison with Red Wine; egg dishes and dumplings like Baked Eggs with Chicken Livers, Farina Omelet, Noodle Soufflé with Cherries and Nuts, Noodles with Farmer Cheese, Napkin Dumplings, Dumplings with Smoked Meat, and Sour Cream Pancakes; vegetable dish like Sauteed Cabbage, Green Beans Paprika, or Stuffed Kale Rolls; baked goods include Bohemian Biscuits. Crisp Potato Sticks, Salt Rolls, Pretzels, Christmas Twist, Checkerboard Cookies, Bishop's Bread, and Honey Cake. The illustrations are wonderful, produced in half-tone, a few in color. Very light age-toning to text block; original tan publisher's cloth decorated and titled in brown with slight bumping to corners, otherwise fine. In near fine publisher's black and green dust jacket. Though this was a cookbook found in most Czech households, it has become scarce in all editions, certainly in such fine shape. [OCLC records two copies of this issue, and thirteen copies of all issues (just three in the US)].