Born in Czechoslovakia, originally from Mrákotín, Vysocina, in Bohemia her family emigrated from Czechoslovakia during Prague Spring to America in 1968. The culture of food was a staple and she preserved her heritage by documenting recipes. Jana Mladek studied Molecular Biology at Auburn University in Auburn, Alabama and has worked for the USDA in food safety and vaccine development for more than decade. The recipe collection ranges from the traditional Czech recipes passed down through Bohemian ancestry or translated from antique 1800's cookbooks and adapted for American kitchens to our own original recipes with more diversity reflecting our lifestyle. Dumplings (Knedlíky) are one of the mainstays of Czech cuisine and are quite often served with Czech meals. Czech Cooking Volume I Knedlíky, contains 40 Czech Dumpling (Knedlíky) recipes including bread (plain, yeast, or baking soda), potato and dessert dumplings.
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